Sunday, March 17, 2013

Roasted Vegetable Lasagna

Oh my goodness!  This was by far the best lasagna I've made in a while.  Roasting the veggies and garlic gives them such amazing flavor.  I used a jarred marinara sauce as the recipe suggested and I loved how it turned out.  When I make my own sauce for lasagna it seems to turn out runny, but this was perfect.  The ricotta made it really creamy and I love that this is a healthy dish without tasting like it at all!

Roasted Vegetable Lasagna
via For the Love of Cooking

Roasted Veggies:
(note: you can use whatever veggies you have or like, original recipe called for broccoli and carrots as well)
8 oz button mushrooms, quartered
1/2 red onion, quartered
2-3 orange, red or yellow baby bell peppers, sliced
6 cloves of garlic, leave the skins on for roasting
1 green zucchini, sliced
1 yellow squash, sliced
Olive oil
Sea salt and freshly cracked pepper, to taste
Dried basil, to taste
Dried oregano, to taste
Ricotta mixture:
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
Sea salt and freshly cracked pepper, to taste
Dried oregano, to taste
Dried basil, to taste
Dash of nutmeg
Other ingredients:
Lasagna noodles
Mushroom marinara (or your favorite jar of marinara)
Mozzarella cheese, shredded
Parmesan cheese, grated
Dried basil


Preheat the oven to 400 degrees. Line a baking sheet with tin foil (for quick and easy clean up) then coat the tin foil lined baking sheet with olive oil cooking spray. Clean and slice the veggies and layer all but the zucchini and yellow squash on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked pepper, basil and oregano to taste. Toss to coat and place in the oven for 20 minutes. After 20 minutes, add the zucchini and yellow 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.

Cook your lasagna noodles until al dente (or you can also buy no cook noodles at some stores).  For the ricotta mixture, combine all the ingredients and mix thoroughly.

Preheat the oven to 350 degrees. 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 few lasagna noodles down to completely cover the bottom of pan. Add half of the ricotta mixture and spread evenly over the noodles. Next add half of the roasted veggie mixture. Cover the veggies with 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. Enjoy.


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