roasted vegetable lasagna

Name: Roasted Vegetable Lasagna
Prep time: 25 min
Cook time: 1 h 15 min
Yield: 8
Cuisine: American
Ingredients: 12 - lasagna noodles, cooked according to package directions and drained; 1 can(s) (8 ounces) mushrooms, halved; 1 medium zucchini halved lengthwise and cut crosswise into 1/2- inch pieces; 1 medium yellow squash, halved lengthwise and cut crosswise into 1/2- inch pieces; 1 large yellow bell pepper, cut into 1- inch pieces; 1 large red bell pepper, cut into 1- inch pieces; 1 small red onion, cut into 1- inch pieces; 2 tablespoon(s) balsamic vinegar; 1 teaspoon(s) olive oil; 2 clove(s) garlic, minced; 1/2 teaspoon(s) dried rosemary, crushed; 1 jar(s) (26 ounces) spaghetti sauce; 15 ounce(s) ricotta cheese; 1 package(s) (10 ounces) frozen chopped spinach, thawed, squeezed dry; 1 large egg white; 1/4 teaspoon(s) red pepper flakes; 1 cup(s) (4 ounces) shredded mozzarella cheese; 1/4 cup(s) grated parmesan cheese

(1 RATING)

18 Pinches 1 Photo

Russ Myers

Necedah, WI

Updated on Aug 15, 2014

This is a great recipe to use when all the vegetables are coming in right out of the garden.

Rate

prep time 25 Min

cook time 1 Hr 15 Min

method Bake

yield 8 serving(s)

Ingredients

12 - lasagna noodles, cooked according to package directions and drained
1 can (8 ounces) mushrooms, halved
1 medium zucchini halved lengthwise and cut crosswise into 1/2- inch pieces
1 medium yellow squash, halved lengthwise and cut crosswise into 1/2- inch pieces
1 large yellow bell pepper, cut into 1- inch pieces
1 large red bell pepper, cut into 1- inch pieces
1 small red onion, cut into 1- inch pieces
2 tablespoons balsamic vinegar
1 teaspoon olive oil
2 cloves garlic, minced
1/2 teaspoon dried rosemary, crushed
1 jar (26 ounces) spaghetti sauce
15 ounces ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed, squeezed dry
1 large egg white
1/4 teaspoon red pepper flakes
1 cup (4 ounces) shredded mozzarella cheese
1/4 cup grated parmesan cheese

How To Make roasted vegetable lasagna

Step 1

Preheat oven to 425 degrees F Coat a shallow metal roasting pan with cooking spray. Add mushrooms, zucchini and yellow squash, bell pepper and onion.

Step 2

In 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.
Step 3

In 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.
Step 4

Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagne and remaining sauce. Reduce oven temperature to 375 degrees F.
Step 5

Cover 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.
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