Roasted Vegetable Lasagna
I love lasagna. But usually after I eat a piece of cheese-laden, sausage-stuffed goodness, I need to take a walk or more likely a nap. A few of my clients have been requesting vegetable lasagnas on their weekly menus, so I decided it was time I prepared one for my family.
Roasted Vegetable Lasagna is a lightened up version of a traditional lasagna that is still satisfying even for a meat-loving, pasta eater. I assembled the lasagna in the afternoon and baked and cooled it. When dinnertime rolled around, My Oldest happily had 2 pieces and commented that she loved the cheesiness. My Middle One was so hungry she barely questioned the new look and taste of her favorite lasagna. She gobbled her slice up in no time; I will take that as a good review. No Thank You Boy was at a friend's house undoubtedly eating multiple slices of pizza. His loss. The Husband arrived home around midnight after a cross country flight. Not one to eat too much so late at night, he did have a small piece and was not the worse for wear. I ate some for dinner and for lunch the next day. Next time I will be making a second lasagna for the freezer.
Roasted Vegetable Lasagna is a dish that can be made with a variety of vegetables. Clean out the vegetable crisper and make some lasagna. You know there are a few suspect veggies hanging out in the bottom of your refrigerator. Put them to good use and make a Roasted Vegetable Lasagna today.
Roasted Vegetable Lasagna
serves 8 generously
2 zucchini, sliced lengthwise
2 yellow squash, sliced lengthwise
1 medium eggplant, sliced in 1/2 inch rounds
2 red peppers, sliced
3 portebello mushrooms, sliced
2 tablespoons olive oil
1 medium onion, diced
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can tomato sauce
2 stalks of fresh basil or 2 teaspoons dried
1 teaspoon sugar
1 (16 ounce) carton of ricotta cheese
1 egg, beaten
1 cup Parmesan cheese, grated
2 cups mozzarella cheese, shredded
1 (1/2 pound) package oven ready lasagna noodles (I like Ronzoni brand)
Preheat oven to 400 degrees.
Lightly oil 2 large baking sheets. Place the vegetables on the baking sheets in a single layer. Drizzle with olive oil and season with salt and pepper. Roast in oven for about 30 minutes or until lightly browned. Remove from oven and set aside. Reduce oven temperature to 350 degrees.
To make the sauce, saute onions in the 2 tablespoons of olive oil until transparent. Add the crushed tomatoes, tomato sauce, basil, and sugar and simmer sauce for about 20 - 30 minutes. Season to taste with salt and pepper.
In a small bowl combine the ricotta cheese, the egg, and 1/2 of the Parmesan cheese. In a 9 x 13 inch baking dish, spread about 1 1/2 cups of the sauce. Place 3 pieces crosswise evenly over the sauce. The pieces should not overlap because they expand when baked. Spread 1/3 of the ricotta mixture evenly over the pasta. Spread 1/2 of the roasted vegetables over the cheese. Top with 1/3 of the mozzarella cheese. Top with 1 1/2 cups of the sauce. Repeat the layering of the noodles, ricotta mixture, vegetables, mozzarella cheese, and sauce. Top with another layer of noodles and the remaining ricotta mixture, sauce and ending with the mozzarella cheese. Sprinkle the remaining half of the Parmesan cheese on top.
Bake for 30 - 40 minutes until hot and bubbly. Let stand 5 minutes before slicing. Serve with additional sauce.
Note -- the lasagna can be made ahead of time and baked and cooled. Cut into pieces and package for the refrigerator. Reheat in the microwave on 70% power for 1 - 2 minutes.