Roasted Vegetable Lasagna
- Roasted Vegetables:
- 1 package no boil lasagna noodles (whole wheat if you can find them)
- 2 jars (48 oz.) marinara sauce (your favorite or try this recipe)
- mozzarella, grated
- Parmigiano Reggiano, grated
- Asiago, grated (optional)
- fresh basil, chopped
- 1 zucchini, quartered lengthwise and sliced
- 1 yellow squash, quartered lengthwise and sliced
- 1 red bell pepper, chopped
- 1 yellow or orange bell pepper, chopped
- 8 oz. Cremini mushrooms, quartered
- 1/2 red onion, chopped
- 2 large carrots, shredded
- 6 cloves of garlic (skin left on for roasting)
- extra virgin olive oil
- salt and pepper, to taste
- dash dried oregano
- dash dried basil
- Ricotta Mixture:
- 16 oz. ricotta
- 1/4 cup Parmesan, grated
- 1/4 cup mozzarella, grated
- 1 egg
- 1 clove garlic, minced
- fresh basil, julienned
- dash dried oregano
- pinch nutmeg
- salt and pepper, to taste.
1. Preheat oven to 400 F. Line a baking sheet with aluminum foil. In a large bowl toss the chopped vegetables with a splash of olive oil, salt and pepper, oregano, and dried basil to coat. Spread the vegetables in an even layer on the baking sheet. Bake in preheated oven for 15 minutes, toss, and continue cooking an additional 15 minutes until tender. Remove from the oven and set aside until ready to assemble the lasagna.
2. To make the ricotta mixture, combine ricotta, Parmesan, mozzarella, egg, garlic, fresh basil, dried oregano, and nutmeg in a large bowl. Stir until well incorporated. Season to taste with salt and pepper.
3. Reduce the oven heat to 350 F. Coat a large glass baking dish (9x13) with cooking spray. Cover the bottom of the dish with a bit of marinara sauce. Place 1 layer of lasagna noodles over the marina (do not overlap). Top with a thin layer of marinara, then spread half of the ricotta mixture over top. Sprinkle a layer of freshly grated cheeses over the ricotta. Next, place on half of the vegetables, followed by another layer of sauce, noodles, sauce, the remaining ricotta, cheeses, the remaining vegetables, sauce, noodles, and the remaining sauce. Top with a generous amount of freshly grated Parmesan, Mozzarella, and Asiago.
NOTE: At this point the lasagna can be covered and refrigerated until ready to bake. You will probably need to increase the baking time if the lasagna is refrigerated first.
4. Cover lasagna with aluminum foil and bake in preheated oven for 30 minutes. Remove the foil and continue cooking another 15 minutes, until the cheese is golden brown and bubbling and the noodles are soft throughout.
5. Remove from the oven and top with freshly cut basil. Let sit for 10 minutes before serving.
Makes a heaping 9x13 pan of lasagna.