Roasted Vegetable Lasagna
Roasted vegetables give lasagna amazingly good flavor!
Yield
6 servingsPrep
30 minCook
1 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
sweet bell peppers
red or green, diced |
|
| 1 | each |
carrots
cut into matchsticks |
|
| 2 | medium |
zucchini
cut into half moons |
|
| 1 | medium |
eggplant
cubed |
*
|
| 1 | medium |
onions
sliced |
|
| 2 | teaspoons |
olive oil
|
|
| 1 | x |
black pepper
ground |
*
|
| 6 | cloves |
garlic
|
|
| 1 | teaspoon |
olive oil
|
|
| ½ | pound |
mushrooms
sliced |
|
| ½ | pound |
spinach
cut into strips |
|
| 1 | x |
black pepper
ground |
*
|
| 1 | x |
salt
|
*
|
| 8 | ounces |
lasagna noodles
9 noodles |
|
| ½ | pound |
ricotta cheese
non-fat |
|
| 8 | ounces |
mozzarella cheese
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| 16 | ounces |
tomato sauce
|
|
| 1 | x |
salt and black pepper
|
*
|
| 2 | tablespoons |
basil
fresh |
|
| 2 | tablespoons |
parsley leaves
fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
sweet bell peppers
red or green, diced |
|
| 1 | each |
carrots
cut into matchsticks |
|
| 2 | medium |
zucchini
cut into half moons |
|
| 1 | medium |
eggplant
cubed |
*
|
| 1 | medium |
onions
sliced |
|
| 1E+1 | ml |
olive oil
|
|
| 1 | x |
black pepper
ground |
*
|
| 6 | cloves |
garlic
|
|
| 5 | ml |
olive oil
|
|
| 226.8 | g |
mushrooms
sliced |
|
| 226.8 | g |
spinach
cut into strips |
|
| 1 | x |
black pepper
ground |
*
|
| 1 | x |
salt
|
*
|
| 231.2 | ml/g |
lasagna noodles
9 noodles |
|
| 226.8 | g |
ricotta cheese
non-fat |
|
| 231.2 | ml/g |
mozzarella cheese
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 462.4 | ml/g |
tomato sauce
|
|
| 1 | x |
salt and black pepper
|
*
|
| 3E+1 | ml |
basil
fresh |
|
| 3E+1 | ml |
parsley leaves
fresh |
|
Directions
The Vegetables: Preheat oven to 400℉ (200℃). Toss the peppers, carrot, zucchini, eggplant, and onion in the oil and pepper.
Spread on baking sheet. Put foiled wrapped garlic in the corner of the pan.
Bake for 30 minutes and then stir. Bake 15 minutes more. Squeeze baked garlic into the vegetables, add minced basil and salt. Set aside.
The Spinach Layer: Fry mushrooms in oil until they start to brown.
Add the spinach, salt and pepper, and cook until spinach wilts and liquid is evaporated.
To Assemble: Cook 3 noodles until very al dente. Spoon a little sauce into a 9x13 baking dish . Lay the 3 noodles down in the dish. Cover with ⅓ remaining sauce, then spinach and mushrooms.
Place spoonsful of ricotto over the spinach layer. Sprinkle with a little of the grated parmesan.
Meanwhile cook 3 more noodles and place in dish. Cover with another ⅓ of sauce, the roasted vegetable mixture, and ½ of the mozzarella.
Cook last three noodles and place in pan. Add remaining sauce, remaining mozzarella, and remaining parmesan. Add about ¼ cup water or dry wine.
Cover pan with aluminum foil and bake at 400℉ (200℃) for 30 minutes. Remove foil and bake another 15 minutes.
