Roasted vegetable lasagna is the perfect healthy main course! Eggplant, zucchini and peppers are roasted, then covered with cheese and sauce and baked.
9 lasagna noodles9 lasagna noodles
¼ cup grated Parmesan cheese¼ cup grated Parmesan cheese
1 ½ cups mozzarella cheese1 ½ cups mozzarella cheese
3 cups marinara or pasta sauce3 cups marinara or pasta sauce
28 ounces of diced tomatoes, drained 28 ounces of diced tomatoes, drained
1 large eggplant cut in 1/4″ thick slices1 large eggplant cut in 1/4″ thick slices
3 peppers without seeds and in quarters3 peppers without seeds and in quarters
2 zucchini slices 1/4″ thick2 zucchini slices 1/4″ thick
3 tablespoons of olive oil3 tablespoons of olive oil
1 teaspoon of Italian seasoning 1 teaspoon of Italian seasoning
Layer of cheese
2 cups of ricotta cheese 2 cups of ricotta cheese
5 ounces frozen chopped spinach, thawed and squeezed dry 5 ounces frozen chopped spinach, thawed and squeezed dry
1 cup mozzarella cheese 1 cup mozzarella cheese
1 beaten egg1 beaten egg
Preheat oven to 450°F. Sprinkle eggplant, zucchini and peppers with olive oil and Italian seasoning. Season with salt and pepper to taste.
Line two large pans with parchment paper and roast the vegetables for 15 minutes. Turn the pans and roast 15 minutes more. Remove from oven and reduce oven temperature to 375°F.
Meanwhile, cook lasagna noodles al dente according to package directions. Drain well.
Combine the ingredients for the cheese layer and set aside. In a separate bowl, combine tomatoes and marinara.
Spread one cup of tomato sauce in a 9×13 frying pan and add 3 noodles. Cover with half of the roasted vegetables.
Add 1 cup of tomato sauce. Cover with 3 noodles and spread a layer of cheese on top. Add the remaining vegetables.
Cover with the remaining noodles and the tomato sauce.
Bake 30 minutes without covering. Cover with remaining cheese and bake 15-30 minutes more or until golden and bubbly.
Let stand at least 20 minutes before cutting.
Use any combination of vegetables (about 6 cups total).
This recipe can be frozen before or after baking. For baking, thaw in the refrigerator overnight and bake according to directions. If the lasagna is too cold, it may take a little longer.
This makes a large pan but it can be divided into two 9×9 pans and one can be frozen before baking.