2-3orange. red, or yellow baby bell peppers, sliced
Broccoli florets
1small handful of shredded carrots
6clovesof garlicleave the skins on for roasting
1green zucchinisliced
1yellow squashsliced
Olive oil
Sea salt and freshly cracked pepperto taste
Dried basilto taste
Dried oreganoto taste
Ricotta mixture:
1 16oza container of ricotta cheese
3-4tbspmozzarella cheesegrated
3-4tbspparmesan cheesegrated
1cloveof garlicminced
1egg, beaten
Sea salt and freshly cracked pepper, to taste
Dried oregano, to taste
Dried basil, to taste
Dash of nutmeg
Other ingredients:
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
Instructions
Preheat the oven to 400 degrees. Coat a 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 of 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 minutes before slicing. Enjoy.