Tuesday, July 7, 2015

Roasted Vegetable Lasagna

This is definitely a meal for a night you have some extra time in the kitchen.
But it's worth the time and the steps are very easy!

First, you roast the veggies.

You will need - 
1 eggplant, sliced and then chopped
1 zucchini squash, chopped
1 yellow summer squash, chopped
2 red bell peppers, chopped
1/2 onion, diced 
1/4 cup olive oil
salt and pepper

Combine vegetables with oil and season with salt and pepper.
Spread onto two lined cookie sheets and bake at 450 for 30 minutes.

Next, start the sauce.

You will need -
1 tablespoon olive oil
1/2 onion, diced
4 garlic cloves, minced
1 28 oz can fire roasted crushed tomatoes
1 8 oz can tomato sauce
1 6 oz can tomato paste
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1 teaspoon dried basil

Saute' onion and garlic in oil until tender. 
Add crushed tomatoes, tomato sauce, tomato paste and seasonings.
Simmer for 30 minutes.

Then, assemble the lasagna.

You will need -
1 container ricotta cheese
8 oz bag shredded mozzarella cheese, divided
1/2 cup grated parmesan cheese, divided
1 egg
1 teaspoon salt
1/2 teaspoon pepper
9 lasagna noodes (I use the no boil kind)
10 oz package frozen spinach, thawed and drained

Preheat oven to 350.
Combine ricotta, half the mozzarella, half the parmesan, egg, and seasonings. 
Spread some sauce onto the bottom of a 8x13 baking dish
Then layer 3 lasagna noodles, half the veggies, half the spinach, half the ricotta mixture, and more sauce.
Repeat layer using 3 more lasagna noodles, the rest of the veggies, the rest of the spinach, the rest of the ricotta and more sauce.
Top with three more lasagna noodles, the rest of the sauce and the rest of the mozzarella and parmesan.  
Bake at 350 for 50 minutes.  
Remove from oven and let rest 10 minutes before serving.

(Leftovers are delish.)