Roasted Vegetable Lasagna Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Extra virgin olive oil and crushed garlic
Non-stick cooking spray
2 red peppers, quartered and seeded
3 small zucchini, trimmed and cut lengthwise into ¼” slices
1 eggplant, peeled, trimmed, cut lengthwise into ¼” slices
8 oz. Portobello mushrooms, cut into ¼” slices
1 tsp. salt
½ tsp. black pepper
1 15 oz. container part skim ricotta cheese
1 large egg
1/3 C grated Parmesan cheese
1 26 oz. jar chunky style tomato sauce
1 pkge. (8 oz.) no boil lasagna noodles
8 oz. part skim shredded mozzarella cheese
12 large fresh basil leaves, coarsely chopped
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Directions: |
Directions:Preheat oven to 400 degrees. Grease 2 large baking sheets with cooking spray.
In a cup, mix oil and garlic (the proportion should be 3 T oil to 1 clove garlic for as much of the mixture as you need). Brush vegetables on both sides with oil mixture. Arrange on baking sheets. Sprinkle with the salt and pepper.
Bake 30 minutes or until edges are lightly browned, turning veggies when browned and removing to platter when tender.
Reduce oven temperature to 350 degrees.
In medium bowl, mix the ricotta, egg and Parmesan.
Spread half the tomato sauce over the bottom of a 13” x 9” baking pan (or tin foil pan). On top, arrange 4 noodles, slightly overlapping. Top with random dollops of ½ the ricotta mixture. Spread to partially cover the noodles. Top with ½ the veggies, arranged in a single layer. Sprinkle with half of each of the mozzarella and basil.
Cover the first layer with 4 noodles. Top with remaining ricotta mixture, veggies and basil. Cover with 4 more noodles; top with remaining sauce and mozzarella. Cover with foil. Bake 50 minutes or until cheese melts and lasagna is cooked through, removing foil after 40 minutes. Let sit for 15 minutes. Serves 8.
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Personal
Notes: |
Personal
Notes: This tasty dish is made with ready-to-bake noodles, jarred sauce and roasted vegetables.
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