Rachel Ray is perhaps the most glamorous name in the field of cooking. She is known for her fast, healthy & easy recipes. Also, all the ingredients in her recipes can be found in the local department stores. She has also devised several lasagna recipes. Roasted Vegetable Lasagna is a low fat vegetarian lasagna recipe recommended by Rachel Ray.

The ingredients of Lasagna Recipe:

Eggplant : 1 pound. It has to be sliced in to rounds of 1/4 inches.

Medium fresh mushrooms : 1/2 pound. It has to be cut in to slices of 1/4 inch each.

Zucchini : 3 small. These have to be cut lengthwise in to slices of 1/4 inch.

Sweet red pepper : 2. Cut it lengthwise in to 6 pieces each.

Olive oil : 3 table spoons.

Garlic : 1 clove. Mince it.

Salt : 1 tea spoon.

Pepper : 1/2 tea spoon.

Reduced fat ricotta cheese : 1 container or 15 ounce.

Grated Parmesan cheese : 1/4 cup.

Egg substitute : 1/4 cup.

Meatless spaghetti sauce : 26 ounce or 1 jar.

Lasagna noodles : 12 (no-boil).

Part skim mozzarella cheese : 2 cups (shredded).

Fresh basil : 3 table spoons (minced).

Procedure to prepare Rachel Ray Lasagna Recipe

· 15 inches x 10 inches x 1 inch baking pans – coat 2 of these with non stick cooking spray.

Now place the eggplant & mushrooms on one of the prepared pans.

On the second one, place zucchini & sweet red pepper.

Combine these with oil & garlic.

Next, brush over both the sides of the vegetables.

Sprinkle these with salt & pepper.

Bake these uncovered at around 400 degrees F for around 15 minutes.

Turn the vegetables over.

Bake these for another 15 minutes.

Now remove the eggplant & mushrooms.

Bake the zucchini & red pepper for around 5-10 minutes. Their edges must get brown.

· Take a bowl and in it mix ricotta cheese, Parmesan cheese & egg substitute.

Now take a 13 inches x 9 inches x 2 inches baking dish coated with the non stick cooking spray.

In it place 1/4 cup of pasta sauce. Layer it with 4 lasagna noodles. The noodles would slightly overlap slightly.

Also add half of the ricotta cheese mixture, half of the vegetables, the third part of pasta sauce and around 2/3 cup of the mozzarella cheese on this layer.

Also sprinkle half of the basil.

Repeat the layers. Top it with all the remaining noodles & pasta sauce.

· Now cover it and bake it at the temperature of 350 degrees F for around 40 minutes. Uncover it and sprinkle all the remaining cheese. Bake it again for 5 to 10 minutes. The edges must become bubbly & the cheese must melt down. Let this stand for around 10 minutes just before cutting.

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