roasted vegetable lasagna
(1 rating)
This is a great recipe to use when all the vegetables are coming in right out of the garden.
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(1 rating)
yield
8 serving(s)
prep time
25 Min
cook time
1 Hr 15 Min
method
Bake
Ingredients For roasted vegetable lasagna
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12lasagna noodles, cooked according to package directions and drained
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1 can(8 ounces) mushrooms, halved
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1 mdzucchini halved lengthwise and cut crosswise into 1/2- inch pieces
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1 mdyellow squash, halved lengthwise and cut crosswise into 1/2- inch pieces
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1 lgyellow bell pepper, cut into 1- inch pieces
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1 lgred bell pepper, cut into 1- inch pieces
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1 smred onion, cut into 1- inch pieces
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2 Tbspbalsamic vinegar
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1 tspolive oil
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2 clovegarlic, minced
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1/2 tspdried rosemary, crushed
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1 jar(26 ounces) spaghetti sauce
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15 ozricotta cheese
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1 pkg(10 ounces) frozen chopped spinach, thawed, squeezed dry
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1 lgegg white
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1/4 tspred pepper flakes
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1 c(4 ounces) shredded mozzarella cheese
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1/4 cgrated parmesan cheese
How To Make roasted vegetable lasagna
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1Preheat oven to 425 degrees F Coat a shallow metal roasting pan with cooking spray. Add mushrooms, zucchini and yellow squash, bell pepper and onion.
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2In a small dish, combine vinegar, oil, garlic and rosemary; brush evenly over vegetables. Bake vegetables for 15 minutes and toss. Continue baking 8 to 10 minutes longer or until vegetables are browned and tender. Spoon 1 cup spaghetti sauce over the bottom of a 13 x 9- inch baking dish. Arrange 4 pieces of lasagne (3 lengthwise, 1 width-wise) over the sauce. Cover lasagne with 1 cup sauce.
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3In a medium bowl, combine ricotta cheese, spinach, egg white and hot red pepper flakes. Drop half the cheese mixture by spoonfuls over sauce; arrange half of the roasted vegetables between spoonfuls of cheese mixture. Arrange another 4 pieces of lasagne over cheese and vegetables, pressing lightly; top with 1 cup sauce.
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4Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagne and remaining sauce. Reduce oven temperature to 375 degrees F.
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5Cover lasagne with foil; bake 45 minutes. Uncover; sprinkle with mozzarella and Parmesan cheese; continue baking, uncovered, 5 minutes or until cheese is melted. Let stand 10 minutes before serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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