Pasta and Pasta Sauce Recipes

Roasted Vegetable Lasagna

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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 for 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.

Notes

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

Attribution

Woman's World magazine - October 17, 2006



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