• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Roasted Vegetable Casserole, Lhj

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 1 md Eggplant; cut in 1" pieces
  • 12 oz Fresh mushrooms; cut in half
  • -or
  • 2 md Zucchini; cut in 1" pieces
  • 1 lg Onion; chopped
  • 2 tb Olive oil
  • 1 ts Salt
  • 3/4 ts Oregano
  • 3/4 ts Freshly ground pepper;
  • -divided
  • 1 Loaf italian bread; cut in
  • -1" cubes
  • 29 oz Italian-style stewed
  • -tomatoes; 2 cans
  • 15 oz Ricotta cheese; part skim
  • -milk
  • 1 c Shredded part-skim
  • -mozzarella cheese; divided
  • 1/4 c Freshly grated parmesan
  • -cheese
  • 1/4 c Chopped fresh basil
  • 2 lg Eggs


1. Heat oven to 450°F. Place eggplant, mushrooms, zucchini and onion in
large roasting or broiler pan. Add olive oil, salt, oregano and 1/2
teaspoon pepper, tossing to coat. Stir in bread cubes. Roast vegetables and
bread cubes 10 minutes. Stir; roast 10 to 15 minutes more until vegetables
are tender. Stir in stewed tomatoes.

2. Reduce oven temperature to 375°F. Combine ricotta cheese, 1/2 cup
shredded mozzarella, Parmesan, basil, eggs and remaining 1/4 teaspoon
pepper in medium bowl until blended.

3. Spoon half of vegetable mixture evenly into bottom of 13x9-inch baking
dish. Top with cheese mixture, then remaining vegetable mixture. Sprinkle
with remaining 1/2 cup mozzarella cheese. Bake 20 to 25 minutes until

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