Roasted Vegetable Lasagna

By bigarron

Ingredients

• 3 tbsp olive oil
• 3 small zucchini, sliced into coins
• 3 small yellow summer squash, sliced into coins
• 1/2 lb medium fresh mushrooms, cut into 1/4" slices
• 2 cups fresh baby spinach
• 3 cups marinara sauce either homemade or your favorite jarred version
• 1/4 cup grated Parmesan cheese
• 12 no-boil whole wheat lasagna noodles opt for fresh pasta, if possible
• 2 cups shredded fresh mozzarella cheese
• Salt and pepper to taste

Preparation

Step 1

Step 1: Preheat the oven to 400 degrees F. Place zucchini and yellow squash slices on a baking sheet and toss with 2 tablespoons olive oil and a pinch of salt and pepper. Bake for about 25 minutes, stirring occasionally. When vegetables are tender and beginning to brown around the edges, remove from the oven and set aside.

Step 2: Meanwhile, heat remaining tablespoon of olive oil in a sauté pan over medium-high heat. Add mushrooms and sauté until they are slightly tender and beginning to brown. Add spinach for the last two minutes of cooking and remove from heat when the leaves begin to wilt.

Step 3: Spread 1/2 cup of sauce on the bottom of 13"x9" baking dish. Top with a layer of noodles and follow with a layer of zucchini, yellow squash, mushrooms, and spinach. Top with 1/3 of the cheese and 1/2 cup of sauce. Repeat three times, or until you reach the top of your dish.

Step 4: Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer, or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.