Side Pannel
Easy Roasted Vegetable Lasagna
Easy Roasted Vegetable Lasagna
- Recipe Submitted by maryjosh on 12/12/2017
Ingredients List
- 1 cup carrots sliced about 1/4 inch thick
- 1 large zucchini sliced about 1/4 inch thick and cubed
- 8 ounces of mushrooms sliced
- 1 cup red onion chopped
- 1 Tablespoon olive oil
- Salt and Pepper to taste
- 9 whole wheat lasagna noodles enough for 3 layers
- 3 cups or 24 ounce jar of favorite pasta sauce
- 2 cups low-fat ricotta cheese
- 4 cups low-fat mozzarella cheese shredded, divided in half
- 1 egg beaten
- 1-2 garlic cloves minced
- 2 handfuls of baby spinach leaves
Directions
Preparation:
Preheat oven to 375 degrees.
Toss chopped vegetables, except for spinach, with olive oil and season with salt and pepper.
Place vegetables on a baking sheet coated with cooking spray and cook for about 20 minutes or until tender.
Cook lasagna noodles according directions.
Cool vegetables slightly and combine with 1 3/4 cups of pasta sauce.
In a separate bowl combine ricotta, 2 cups of mozzarella cheese, egg and garlic. Stir well and divide in half.
Assembly and Cooking:
Coat the bottom of a 9 x 13 baking dish with a scant amount of pasta sauce.
Layer 3 lasagna noodles in the bottom of the baking dish.
Cover noodles with half of the cheese mixture, using finger tips to evenly spread if necessary.
Layer a handful of baby spinach leaves for the cheese mixture.
Layer half of the vegetable mixture (about 2 cups) over the baby spinach leaves.
Repeat steps 8 through 11 for the second layer.
Top with 3 more lasagna noodles, remaining pasta sauce, 2 cups mozzarella cheese and Parmesan cheese.
Bake uncovered for 30 to 40 minutes or until internal temperature reaches 145 degrees and the cheese is melted and bubbly.
Allow lasagna to cool for about 15 minutes before serving.
Preheat oven to 375 degrees.
Toss chopped vegetables, except for spinach, with olive oil and season with salt and pepper.
Place vegetables on a baking sheet coated with cooking spray and cook for about 20 minutes or until tender.
Cook lasagna noodles according directions.
Cool vegetables slightly and combine with 1 3/4 cups of pasta sauce.
In a separate bowl combine ricotta, 2 cups of mozzarella cheese, egg and garlic. Stir well and divide in half.
Assembly and Cooking:
Coat the bottom of a 9 x 13 baking dish with a scant amount of pasta sauce.
Layer 3 lasagna noodles in the bottom of the baking dish.
Cover noodles with half of the cheese mixture, using finger tips to evenly spread if necessary.
Layer a handful of baby spinach leaves for the cheese mixture.
Layer half of the vegetable mixture (about 2 cups) over the baby spinach leaves.
Repeat steps 8 through 11 for the second layer.
Top with 3 more lasagna noodles, remaining pasta sauce, 2 cups mozzarella cheese and Parmesan cheese.
Bake uncovered for 30 to 40 minutes or until internal temperature reaches 145 degrees and the cheese is melted and bubbly.
Allow lasagna to cool for about 15 minutes before serving.
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