Homemade Vegetable Lasagna with Roasted Veggies

Name: Homemade Vegetable Lasagna with Roasted Veggies
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 2 pounds whole cherry tomatoes (or vine tomatoes cut into quarters); 2 whole garlic cloves (peeled); 2 tablespoons extra-virgin olive oil; Salt; 1 medium eggplant (peeled if desired, cut into 1-inch cubes); 2 bell peppers (red, orange or yellow, cut into 1-inch cubes); 1 medium zucchini (cut into 1-inch cubes); 1 red onion (thinly sliced); Salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 2 cups baby spinach leaves (or other leafy greens); 1 pound whole milk ricotta; ¾ cup grated fresh Parmesan cheese; 2 tablespoons chopped parsley (or fresh basil, plus more for garnish); ½ pound fontina, low-moisture mozzarella or havarti cheese; 12 no-boil lasagna pasta sheets

Instructions

Prep:15minCook:1h

This vegetable lasagna recipe will satisfy everyone at the dinner table! Layered with perfectly roasted zucchini, eggplant, greens, colorful bell peppers, and three different kinds of cheese, this baked lasagna is packed with flavor. The cherry tomatoes for the sauce roast at the same as the vegetables.

Updated at: Fri, 22 Nov 2024 02:04:04 GMT