Vegetable Lasagne

By dette

Mom always made sure there wer ethree things on our dinner plates, some meat (beef, pork, or chicken) a "starch" (potatoes, or rice), and a vegetable (I always pushed back on those, but these days I fin myself craving more vegetables). I often oven roast a pile of vegetables to a tender crispness or make this all-vegetable lasagne to satsify my veggie crabings. With a blend of cheese, a variety of vegetables, and plenty of seasoning, you won't miss the traditional meat sauce one bit.

Ingredients

• 2 T. extra virgin olive oil
• 1 large yellow onion diced
• 1 green bell pepepr, cored, seeded, and diced
• 2 small zucchini, diced
• 2 small yellow sommer squash, diced
• 1 head broccoli, florets separated and chopped
• 1 12oz jar roasted red peppers, drained and diced
• 1/2 t. red pepepr flakes
• 1 8oz log fresh goat cheese
• 8 oz. ricotta cheese
• 2 t. minced garlic
• 1 1/2 t. chopped fresh thyme
• 1 1/2 t. dried basil
• 1 1/2 t. dried oregano
• kosher salt and freshly ground black pepper
• 4 c. Marinira Saukce
• 1 lb. no-boil lasagna noodles
• 1/2 c. (2oz)freshly ground Parmigiano0Reggiano
• 3 T. chopped fresh parsley

Preparation

Step 1

Prehet the oven to 375. Grease a 9x13" ovenproof casserole dish.
Heat the olive oil in large skillet over medium-high heat. Add the onion, bell pepepr, zucchini, summer squash, and broccoli florets and cook for 3-5 minutes. Remove the vegetables from the heat and allow them to cool. Stir inthe toasted red peppers and the red pepper flakes.
Mix the goat and ricotta cheeses in a medium bowl until well combines. Add the garlic, thyme, basil, and oregano and season with salt and pepper.
Spread 1 c. of the marinara sauce in the bottom of the prepared casserole dish. Arrange a layer of lasagna noodles over the sauce and season with pepper. Top with a layer of vegetables. Drop spoonfuls of the cheese miutre over the vegetables and spread the cheeses gwntly with a spatula, covering as much of the vegetables as you can. Repeat with the remaining sauce, noodles, vegetables, and cheese, finishing with a latyer of lasagna noodles and sauce. Sprinkle the Parmigiano-Reggiano over the top,
Cover the lasagna with a aluminum foil and bake for 45 mintues. Uncover and continue to bake until the top is browned, about 15 mintues. Let sit for 10 mintues before serving. Sprinkle with the parsley and serve.