Roasted Vegetable Lasagna
Roasted Vegetable Lasagna is the perfect healthy entree! Eggplant, zucchini, and bell peppers are roasted then layered with cheese and sauce and baked!
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- 9 lasagna noodles
- ¼ cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
- 3 cups marinara sauce (or pasta sauce)
- 28 ounces canned diced tomatoes (drained)
- 1 large eggplant (cut sliced ¼-inch thick)
- 3 bell peppers (seeded and quartered, any color)
- 2 medium zucchini (sliced ¼-inch slices)
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 2 cups ricotta cheese
- 5 ounces frozen chopped spinach (thawed and squeezed dry)
- 1 cup shredded mozzarella cheese
- 1 large egg (beaten)
Langkah-langkah
Preheat the oven to 450°F. Drizzle eggplant, zucchini, and bell peppers with olive oil and Italian seasoning. Season with salt and pepper to taste.
Line two large pans with parchment paper and roast vegetables 15 minutes. Rotate pans and roast an additional 15 minutes. Remove from the oven and reduce oven temperature to 375°F.
Meanwhile cook lasagna noodles al dente according to package directions. Drain well.
Combine ingredients for the cheese layer and set aside. In a separate bowl, combine tomatoes and marinara.
Spread 1 cup of tomato sauce in a 9x13 pan and add 3 noodles. Top with half of the roasted vegetables.
Add 1 cup of tomato sauce. Cover with 3 noodles and spread cheese layer over top. Add remaining vegetables.
Top with remaining noodles and tomato sauce.
Bake 30 minutes uncovered. Top with remaining cheeses and bake an additional 15-30 minutes or until browned and bubbly.
Let rest at least 20 minutes before cutting.
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