Roasted Vegetable Lasagna
as adapted from My Panera
12 lasagna sheets
2 red peppers, core removed and cut into slices
2 eggplant, peeled and cut length-wise into 1/4 inch slabs
3 medium zucchini, cut length-wise into 1/4 inch slabs
3 medium yellow squash, cut length-wise into 1/4 inch slabs
24 oz. ricotta/cottage cheese
1 1/2 c. shredded mozzarella cheese
1/2 c. grated Parmesan cheese
1 28 oz. can of tomato sauce
1 tsp. minced garlic
1/2 c. chopped onion
1 Tb. olive oil
1/2 tsp. dried oregano
3 tsp. dried basil (more to taste)
Preheat oven to 450 degrees.
Take the chopped onion and tsp. of minced garlic and saute in the Tb. of olive oil over medium heat until the onions become translucent. Add the can of tomato sauce and dried oregano and basil and reduce the heat. Simmer while cooking vegetables.
Take two cookie sheets and lay out all slices of vegetables. Brush each side or each slice with olive oil (or spray each side with a Misto...seriously I need royalties, I talk about those products so much!!) Sprinkle with salt and black pepper. Roast for about 20 minutes on one side, flip and roast for another 15-20. This is will change based on how thick you cut the vegetables. So watch closely if the slices are thinner!
In the meantime, cook the lasagna noodles until slightly underdone. Once they are done cooking, set them aside to cool.
In another bowl, combine the ricotta/cottage cheese, 1/4 c. of Parmesan, 1 1/2 c. mozzerella, egg, and salt and pepper. Stir to combine. Taste to determine if more salt or pepper is needed!
Reduce oven temperature to 350 degrees.
In a 9"x13" pan, spoon a bit of tomato sauce in the bottom. Layer noodles, cheese mixture, sauce, and vegetables. Repeat the process until all vegetables are used up. (I got three layers). Top final noodle layer with remaining sauce and sprinkle with the other 1/4 c. of Parmesan.
Bake until cooked through and browned on top, about 30-35 minutes.
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