Lasagna with Roasted Vegetables

Updated at: Sun, 11 Feb 2024 19:58:30 GMT

Step 1

Cook pasta according to package instructions or until firm to the bite. Drain, cover & set aside.

Step 2

Broil peppers until charred on all sides, turning occasionally, approx. 15 min. Rinse peppers in cool water, remove top, peel & de-seed. Slice into thin strips. Set aside. Preheat oven to 350F.

Step 3

In a large nonstick skillet heat oil; saute garlic, eggplant, zucchini, and onions until just tender, approx. 5 min. Add mushrooms and cook for 3 more minutes. Add bell peppers and set aside.

Step 4

In a small bowl, stir ricotta until smooth? (Is this needed? We removed adding 1/3 milk here.) IF USING JUST TOMATO SAUCE: add 1 tsp each: basil & oregano, & 1/2 tsp thyme.

Step 5

Assembly: Add vegetables to sauce, pour 1/3 into bottom of pan. Place 3 lasagna sheets over top. Add 1/2 ricotta cheese, 1/3 of mozzarella & Parmesan. Then repeat with 1/3 sauce, 3 lasagna sheets, 1/2 ricotta, and 1/3 mozzarella & Parm. Add remaining lasagna sheets, sauce and mozzarella & Parmesan. Cover and bake at 350F for 45 - 50 minutes or until hot. Let rest for 10 minutes.

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