Lasagna Alla Verdure

Ingredients

• Salt and pepper - To taste
• Marinara sauce - 3 cups
• Fresh basil - 1/4 cup, chopped
• Parmesan cheese - 1/2 cup, grated
• Mozzarella cheese - 2 cups, shredded
• Ricotta cheese - 2 cups
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 large, sliced
• Yellow bell pepper - 1, sliced
• Red bell pepper - 1, sliced
• Zucchini - 2 medium, sliced
• Eggplant - 1 large, sliced
• Lasagna noodles - 12 sheets

Instructions

1. Preheat the oven to 375°F.
2. Place the sliced eggplant, zucchini, red bell pepper, yellow bell pepper, and onion on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for 20 minutes, or until the vegetables are tender.
3. In a bowl, mix together the ricotta cheese, half of the shredded mozzarella cheese, grated Parmesan cheese, minced garlic, chopped basil, salt, and pepper.
4. Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
5. Place a layer of lasagna noodles on top of the sauce.
6. Spread a layer of the ricotta cheese mixture over the noodles.
7. Top with a layer of the roasted vegetables.
8. Repeat the layers of sauce, noodles, ricotta cheese mixture, and roasted vegetables until all the ingredients are used, ending with a layer of sauce on top.
9. Sprinkle the remaining shredded mozzarella cheese on top.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
12. Let the lasagna cool for a few minutes before serving.