Roasted Vegetable Lasagna

Alicia Calvo, MPH, RDN, CDCES, CEDRD

This vegetarian lasagna is packed with garden-fresh vegetables.  It features layers of vibrant roasted eggplant, zucchini, cherry tomatoes, yellow bell pepper, and mushrooms with creamy ricotta and Italian cheese blend.  It offers a comforting, nutrient dense, and satisfying meatless meal.  Mangiamo!

Prep Time: 45min | Cook Time: 30min | Total Time: 75 min | Yield 9 - 12

Ingredients:

• 1 eggplant, sliced lengthwise

• 3 zucchini, sliced lengthwise

• 1 yellow bell pepper, sliced

• 1-pint cherry tomatoes

• 1-pint mushrooms, sliced

• 2 Tbsp. olive oil

• Salt and pepper to taste

• 1 lb. or 12 Lasagna noodles

• 1 16 oz. jar garlic roasted marinara sauce

• 16 oz. ricotta cheese

• 4 oz. mozzarella cheese, shredded

• 4 oz. Italina blend cheese (provolone, parmesan, Romano, mozzarella), shredded

• ¼ cup parmesan cheese, grated

• Basil and Red pepper flakes for garnishing (optional)

Instructions:

1.      Preheat the oven to 425°F.  Line two rimmed baking sheets with foil.

2.      Line two rimmed baking sheet pans with foil and spray with olive oil spray.

3.      Place sliced eggplant on one baking sheet, single layer.  Place zucchini on the second baking sheet, single layer.  Top zucchini with remaining vegetables.

4.      Drizzle both sheets of vegetables with olive oil and sprinkle with salt and pepper to taste.  Roast for 30 minutes and toss half way through cooking.

5.      While the vegetables are roasting, cook lasagna noodles as directed on the package.

6.      Combine ricotta cheese with dried basil, oregano, and garlic powder.

7.      Spread ¼ cup of marinara sauce on the bottom of a 9”x13” baking dish.  Layer with 4 cooked noodles, top with ½ ricotta cheese mixture, top with ½ roasted vegetables, add 1/3 mozzarella, and 1/3 Italian cheese blend.  Repeat with another 4 cooked noodles and layer again with remaining ricotta, roasted vegetables, and cheeses.  Top with last remaining 4 cooked noodles.

8.      Pour remaining marinara sauce on topo of the layered lasagna and sprinkle with parmesan cheese.

9.      Bake covered for 25 minutes.  Bake uncovered for 5 minutes longer or until cheese is melted and the tomatoes burst.  Let stand 10 – 15 minutes before serving. 

10.   Garnish with basil and red pepper flakes. 

Inspired by:  easymediterranean_recipes

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Nutrition Facts:

Serving Size: 3” x 3”

Calories: 390

Total Fat: 19 g

Total Carbohydrates: 39 g

Protein: 18 g

Equivalents: 2 Starches, 2 Medium Fat Proteins, 2 Fats, and 2 Vegetables