Wednesday, November 21, 2018

Roasted Veggie Lasagna

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This is the lasagna recipe I developed by blending two recipes I found online and my own intuition.  I think it is pretty amazing!

2-3 onions, sliced
1/2 lb mushrooms, sliced (I used crimini)
3 zucchini, sliced
2 sweet peppers, any colour, sliced into 6 pieces each
Slice any other veggies you think might be interesting in your lasagna

In a separate bowl, mix 3 tbsp olive oil, 1 minced garlic, 1 tsp salt, and 1/2 tsp pepper.

Place veggies in a large baking dish.  Brush both sides of veggies with the oil mixture.  Bake at 400F for 15 minutes.  Turn over veg and cook for an additional 15 minutes.

Mix 15 oz ricotta or cottage cheese, 1/4 cup grated Parmesan, and 1 beaten egg.  (I like to add a thawed out package of frozen spinach to the cheese mixture.)

You will need a 26 oz jar of spaghetti sauce (I used diced tomatoes and 1/4 cup of homemade basil pesto), 12 no-boil noodles, and 2 cups grated mozzarella.

In a 9 x 13" pan pour 1/4 of the sauce.  Place 4 noodles.  Spoon 1/2 of the cheese mixture over noodles.  Place 1/2 of the roasted veg over the cheese.  Pour 1/4 of the sauce over veg.  The next layer is 2/3 cup of mozzarella.  Repeat these layers one more time.  Top with 4 noodles and the remainder of the sauce.

Cover and bake in a 450F oven for 40 minutes.  Uncover.  Sprinkle the remaining mozzarella over the top and return to oven for 5-10 minutes.  Remove from oven and let stand for 10 minutes before slicing.

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