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Roasted Vegetable Lasagna

Ingredients
For the lasagna:
  Yellow squash 1 Large, sliced very thin longwise
  Green zucchini 1 Large, sliced very thin longwise
  Egg plant 1 Large, peeled and sliced very thin longwise
  Olive oil 2 Tablespoon
  Lasagna noodles 100 Gram
  Ricotta cheese 4 Ounce (fat free)
  Mozzarella 4 Ounce (fat free)
  Kosher salt To Taste
  Fresh cracked pepper To Taste
For the tomato sauce:
  Yellow onion 1 Small, dice
  Garlic cloves 2 , dice
  Olive oil 1 Tablespoon
  Whole peeled tomatoes 20 Ounce (Along with the juices)
  Vegetable stock 1⁄2 Cup (8 tbs)
  Chiffonade basil 2 Tablespoon
  Fresh oregano 1 Tablespoon
Directions

GETTING READY
1. Preheat oven to 375 degrees Fahrenheit.

MAKING
2. In a bowl, toss the squashes and egg plant in olive oil, salt and pepper.
3. Line up each piece 1/2 inch apart from each other on a parchment lined baking tray and bake for 10 to 15 minutes.
4. For the Tomato Sauce: In a pot, add olive oil and brown the onions and garlic.
5. Once caramelized, add in tomatoes and stock and cook down.
6. Finish with fresh basil, oregano, salt and pepper.
7. In another pot of salted boiling water, add the lasagna noodles and cook al dente.
8. In a casserole dish layer the red sauce, lasagna noodles, vegetables and cheese. Repeat these layers until it reaches the top of the dish.
9. Pop into the oven for 30 minutes.

SERVING

10. Slice, plate and serve as main course.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Method: 
Baked
Ingredient: 
Vegetable
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4

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