Roasted Vegetable Lasagna
Tender lasagna noodles layered with seasoned ricotta, roasted onion, zucchini and carrot, tomato sauce and mozzarella cheese and baked until golden
Ingredients
- 2 medium zuchinni quartered and cut into 3 inch pieces
- 1 onion cut into 1 inch pieces
- 3 large carrots halved or quartered and cut into 3 inch pieces
- 2 tbsp olive oil
- salt and garlic powder for sprinkling the veggies
- 1 lb lasagna noodles
- 1 15oz carton ricotta
- 2 eggs
- 1 cup grated parm divided
- 1 tsp garlic powder
- 1 tsp dried italian seasoning
- 1/2 tsp salt
- 1 jar pasta sauce 3-4 cups
- 4 cups shredded mozzarella
Instructions
- Heat the oven to 450 and line a sheet pan with foil. Place your onion, carrot and zucchini on the sheet and toss with the oil and a sprinkle of salt and garlic powder. Roast for 30-40 minutes, stirring around occasionally until the veggies have nice browned areas. It doesn't matter if the zucchini falls apart a bit because you will chop these up later. Allow to cool a bit, then roughly chop them. Reduce the oven to 400.
- In a bowl, mix the ricotta, eggs, chopped veggies, garlic powder, 1/2 the parmesan and italian seasoning and salt.
- Cook lasagna noodles according to the package. Spread a little sauce in the bottom of a 13x9 pan. Place a layer of noodles down to cover the bottom. Spoon 1/3 of the ricotta veggie mix down and top with a little parm and a little tomato sauce. Top with 1/4 of the mozzarella cheese. Repeat these layers until you have 3 layers of filling and top with a final layer of noodles, then pasta sauce and the rest of the cheeses.
- Cover with foil and bake for 30 minutes. Remove the foil and bake another 15 or until the cheese is golden and bubbly. Allow to cool for 10 minutes, then cut and serve.
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