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Roasted Vegetable Lasagna

RG

The vegetables for this cheesy casserole can be roasted a day ahead. Cool, cover and refrigerate until needed.

Ingredients

  • 2 bell peppers, cut into 1/4-inch wide slices
  • 2 (8 ounce) zucchini, halved lengthwise, cut into 1/4-inch thick long slices
  • 2 onions, halved, cut into 1/4-inch thick slices
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 (15 ounce) containers ricotta cheese
  • 1 (8 ounce) packaged shredded mozzarella cheese
  • 2 eggs
  • 1/4 cup grated Parmesan cheese
  • 1 (26 ounce) jar marinara pasta sauce
  • 12 lasagna noodles, cooked and drained

Instructions

  1. Heat oven to 450 degrees F.
  2. Toss together first 7 ingredients; arrange in single layer on 2 jellyroll pans.
  3. Bake until softened, 15 minutes. Remove from oven; cool 1 minute.
  4. Reduce heat to 375 degrees F. Grease a 13 x 9-inch baking pan.
  5. Combine ricotta, 1 cup mozzarella, eggs and Parmesan.
  6. Spread 1/2 cup sauce over bottom of baking dish.
  7. Top with 3 noodles, 1/2 of ricotta mixture and 1/2 cup sauce.
  8. Top with 3 noodles, 1/2 cup sauce and vegetables.
  9. Top with 3 noodles, 1/2 cup sauce and remaining ricotta.
  10. Top with remaining noodles and sauce.
  11. Cover with foil. Bake 1 hour, 15 minutes.
  12. Remove foil; sprinkle evenly with remaining mozzarella.
  13. Bake until melted, 10 to 15 minutes.
  14. Let stand for 15 minutes before serving.

Source: Woman's World - October 17, 2006


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