Roasted Vegetable Lasagna Recipe
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Category: |
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Ingredients: |
Ingredients: 8 oz button mushrooms, quartered
1/2 red onion, quartered
2-3 orange, red or yellow baby bell peppers, sliced
broccoli florets
1 small handful of shredded carrots
6 cloves garlic, leave the skins on for roasting
1 green zucchini, sliced
1 yellow squash, sliced
olive oil
salt and pepper, to taste
Dried basil
Dried oregano
Ricotta Mixtures:
1 16 oz container of fat free ricotta cheese
3-4 Tbsp mozzarella cheese grated
3-4 Tbsp Parmesan cheese, grated
1 clove of garlic, minced
1 egg
salt, pepper, basil and oregano to taste
dash of nutmeg
Lasagna noodles (no cook noodles)
Jar of marinara sauce
Mozzarella cheese, shredded
Parmesan cheese, grated
Dried Basil
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Directions: |
Directions:Preheat oven to 400º Line a baking sheet with tin foil then coat the foil with olive oil cooking spray. Clean and slice the veggies and layer all but the zucchini and squash on the sheet, drizzle with a bit of olive oil on top, season with salt, pepper, basil and oregano to taste. Toss to coat and place in the oven for 20 minutes, then add the zucchini and squash to the roasted veggies, toss and return to the oven for an additional 10 minutes. Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off and slice Add sliced garlic back in with the rest of the veggies
Combine all the ingredients for the ricotta mixture and mix thoroughly, taste and re-season if needed,
Preheat the oven to 350º Coat a large glass baking dish with olive oil cooking spray. Pour a bit of marinara sauce on the bottom of the dish, then place a layer of noodles to completely cover the bottom of the dish. Add half of the ricotta mixture and spread evenly over the noodles. Next add half of the roasted veggie mixture Cover the veggies with the lasagna noodles then sauce Add the last of the ricotta mixture then the remaining veggies. cover with lasagna noodles, more sauce then sprinkle the top with mozzarella, Parmesan and dried basil. Bake covered for 30 minutes, remove the cover and bake for an additional 5 minutes or until the cheese is melted and golden brown. Cool for at least 5 minutes before slicing |
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