Roasted vegetable lasagna

By mlcarpe

Ingredients

• 2 small zucchini
• 1 small eggplant
• 1 small squash
• 1 10 oz package frozen cut spinach, thawed and drained
• 1 jar (~25 oz) pasta sauce
• 8-10 no-boil lasagna noodles
• 12 oz ricotta cheese
• 2 cups shredded Italian cheese blend (mozzarella and parmesan)
• 1 egg
• cooking spray

Details

Servings 4

Preparation

Step 1

Preheat oven to 425 degrees.
Coat a baking sheet with non-stick foil or cooking spray. Cut vegetables into 1/4 inch slices. Spread on baking sheet. Drizzle with olive oil, and sprinkle with a pinch each of salt, pepper, and crushed rosemary.
Roast vegetables for approximately 15-20 minutes, turning once, until tender and zucchini just begins to brown.
Reduce oven to 400 degrees.

Meanwhile, mix ricotta, 1 cup shredded cheese, and egg in a small bowl. Set aside.

To assemble:
Spray a 9x9 inch square pan with cooking spray. Cover the bottom of the pan with a thin layer of pasta sauce. Arrange several noodles (4 to 5), slightly overlapping, on top of the sauce.
Spread 1/2 the ricotta mixture on the noodles, then 1/2 the vegetables. Evenly cover the vegetables with more sauce. Repeat layering once, ending with sauce. (Or, if you have more noodles, add a final layer of noodles and cover with sauce).

Cover pan with aluminum foil and bake at 400 degrees for 40 minutes. Uncover pan, sprinkle with remaining shredded cheese, and bake another 10 minutes until cheese is bubbly and starting to brown.

Let lasagna sit for 10 minutes before cutting.