Roasted Vegetable Lasagna

Name: Roasted Vegetable Lasagna
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Ingredients: 8 oz button mushrooms (quartered); 1/2 red onion (quartered); 2-3 orange. red, or yellow baby bell peppers, sliced; Broccoli florets; 1 small handful of shredded carrots; 6 cloves of garlic (leave the skins on for roasting); 1 green zucchini (sliced); 1 yellow squash (sliced); Olive oil; Sea salt and freshly cracked pepper (to taste); Dried basil (to taste); Dried oregano (to taste); 1 16 oz a container of ricotta cheese; 3-4 tbsp mozzarella cheese (grated); 3-4 tbsp parmesan cheese (grated); 1 clove of garlic (minced); 1 egg, beaten; Sea salt and freshly cracked pepper, to taste; Dried oregano, to taste; Dried basil, to taste; Dash of nutmeg; Lasagna noodles (**I used no-cook noodles - love them); Mushroom marinara (**Click the link up above or use your favorite jar of marinara); Mozzarella cheese, shredded; Parmesan cheese, finely grated; Dried basil, to taste

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My dear friend, Tiffany was in town for a quick visit and I wanted to make her a healthy but tasty meal so I decided on this roasted vegetable lasagna. I made this lasagna a few weeks ago for some other friends and it was a big hit so I decided to make it again. It was a cool afternoon so I roasted the veggies which give the lasagna such an amazing flavor. I used all the veggies I had in the refrigerator and used some leftover mushroom marinara. I would have used fresh basil but my plant didn’t survive my vacation so I used dried instead. I really, really loved making this easy roasted vegetable lasagna recipe, not only because I knew it would be tasty, but also because it was fun to make. Tiffany, my husband, and I loved the lasagna but my kids thought it was just okay.

How to Make Roasted Vegetable Lasagna

Preheat the oven to 400 degrees. Line a baking sheet with tin foil (for quick and easy clean-up) then coat the tin foil-lined baking sheet with olive oil cooking spray.

Clean and slice the veggies and layer all but the zucchini and yellow squash on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked pepper, basil, and oregano to taste. Toss to coat and place in the oven for 20 minutes.

After 20 minutes, add the zucchini and yellow squash to the roasted veggies, toss and return to the oven for an additional 10 minutes. Remove from the oven and set aside.

Once the garlic cloves cool down, carefully peel the skin off and slice. Add sliced garlic back in with the rest of the veggies.

For the ricotta mixture, combine all the ingredients and mix thoroughly. Taste and re-season if needed.

Preheat the oven to 350 degrees. Coat a large glass baking dish with olive oil cooking spray.

Pour a bit of marinara sauce on the bottom of the dish then place a few lasagna noodles down to completely cover the bottom of the pan.

Add half of the ricotta mixture and spread evenly over the noodles.

Next, add half of the roasted veggie mixture. Cover the veggies with lasagna noodles then sauce. Add the last of the ricotta mixture then the remaining veggies. Cover with lasagna noodles, more sauce then sprinkle the top with mozzarella, parmesan, and dried basil.

Bake covered for 30 minutes; remove the cover and bake for an additional 5 minutes or until the cheese is melted and golden brown. Cool for at least 10-15 minutes before slicing. Enjoy.