Hi everyone,

I have been getting a few requests to post the recipe for

Roasted Vegetable Lasagna, so here it is.

I honestly don’t remember where I got the original recipe from and I have just been tweaking it over the years. I can’t take all the credit, but I can tell you it is delicious.

I hope you like the recipe enough to try it; and please send me your comments if you do.

Until my next post, stay well and make every day a celebration!

Have fun cooking!

Diane

(Click photos to enlarge)

Roasted Vegetable Lasagna

Ingredients:

8 oz. button mushrooms, sliced
1/2 red onion, slice
2-3 orange, red, green or yellow bell peppers, sliced
4 peeled carrots- sliced
6 cloves of garlic, leave the skins on for roasting
1 green zucchini, sliced
1 yellow squash, sliced

Broccoli florets & part of the stalks diced into coins

(Eggplant, optional)

1 – 2 (10 oz. pkg. ) chopped spinach,  sauteed with garlic & drained. This isn’t added to the veggies to roast, this is used to assemble the lasagna.

Olive oil
Kosher salt and freshly cracked pepper, to taste
Dried basil, to taste
Dried oregano, to taste

Garlic powder, to taste

(ALL vegetables can be increased or decreased to taste)

Ricotta mixture Ingredients:

1-16 oz. container of ricotta cheese- (if you use fresh ricotta, must be drained to remove liquid)
1/2 cup mozzarella cheese, grated
1/2 cup Locatelli cheese, grated
1 clove of garlic, minced
1 egg

Kosher 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- I found the Delallo imported Italian brand to be the best) 

2-(8 oz. pkgs.) Mozzarella cheese, shredded
Locatelli cheese, grated
Fresh basil

Directions:     

Preheat the oven to 400 degrees.

Line a baking sheet with tin foil or parchment paper (for quick and easy clean up) then coat the lined baking sheet with olive oil or 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 kosher salt, cracked pepper, basil, garlic powder and oregano to taste. Toss to coat all the veggies and place in the oven for 20 minutes. (After the 1^st 10 minutes, I toss the veggies once again).

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. I put the veggies in a colander over a bowl for 5 minutes before I start to assemble the lasagna and let any extra oil drip out so the lasagna is not too wet.

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

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 9 X 13 glass-baking dish with olive oil or 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 pan.
• Add half of the ricotta mixture and spread evenly over the noodles.
• Next add half of the roasted veggie mixture, half of the sautéed spinach and sprinkle with grated Locatelli cheese and mozzarella.
• Cover the veggies with lasagna noodles then sauce. Add the last of the ricotta mixture then the remaining veggies, spinach and sprinkle with Locatelli cheese and mozzarella
• Cover with lasagna noodles, more sauce then sprinkle the top with mozzarella, Locatelli cheese and dried basil.
• Bake covered for 30 minutes.
• After 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 5 minutes before slicing. Enjoy