Roasted Vegetable Lasagna
A hearty and delicious lasagna packed with roasted vegetables and a creamy cheese sauce.
Ingredients - Serves 6
- Marinara sauce - 2 cups
- Parmesan cheese - 1 cup, grated
- Mozzarella cheese - 2 cups, shredded
- Ricotta cheese - 2 cups
- Lasagna noodles - 12, cooked
- Salt and pepper - To taste
- Eggplant - 1, sliced
- Yellow bell pepper - 1, sliced
- Red bell pepper - 1, sliced
- Zucchini - 2, sliced
- Olive oil - 2 tablespoons
Let's Get Started
- Preheat the oven to 425°F. Toss the zucchini, bell peppers, and eggplant with olive oil and season with salt and pepper. Roast for 20 minutes, or until tender.
- Reduce the oven temperature to 375°F.
- Spread a thin layer of marinara sauce in the bottom of a baking dish. Layer with lasagna noodles, ricotta cheese, roasted vegetables, mozzarella cheese, and marinara sauce. Repeat layers until all ingredients are used, ending with a layer of mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before serving.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Calories: 350
- Fat: 18g
- Carbs: 32g
- Protein: 16g
- Sodium: 800mg
- Sugar: 8g
