Roasted Vegetable Lasagna + Homemade Marinara Sauce
|Zucchini||2 (1/2 Inch Slice)|
|Squash||2 (1/2 Inch Slice)|
|Tomatoes||5 (1/2 Inch Slice)|
|Olive oil||4 Tablespoon|
|Marinara sauce||4 1⁄2 Cup (72 tbs), divided (Homemade Sauce Recipe)|
|Eggs||2 , beaten|
|Shredded mozzarella cheese||4 Cup (64 tbs), divided|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Barilla lasagna||9 Ounce, uncooked (1 Box)|
Preheat oven to 375 degrees.
Slice up zucchini, squash and tomatoes and place on a baking sheet lined with parchment paper. Drizzle olive oil over top and season with salt and pepper, toss to coat. Place in preheated oven for 30 minutes, turning the vegetables every 10 minutes. (Feel free to use the veggies of your choice.)
In a bowl combine eggs, ricotta, 2 cups of mozzarella and ½ cup parmesan cheese.
In a 13x9x3 baking pan spread 1 cup of sauce on bottom of baking pan. Layer 4 uncooked lasagne sheets, 1/3 of ricotta mixture, half of roasted vegetables, 1 cup of mozzarella and 1 cup of sauce. Layer 4 uncooked lasagne sheets, 1/3 ricotta mixture, and 1 ½ cup of sauce. Layer 4 uncooked lasagne sheets, the remaining ricotta mixture and roasted vegetables and 1 cup of sauce. And finally layer 4 uncooked lasagne sheets, the remaining sauce and remaining 1 cup of mozzarella.
Cover baking pan with aluminum foil and place in the preheated oven for 50 minutes. After 50 minutes remove the foil and place back into the oven for another 10 minutes. Take out and allow for the lasagna to set for 10-15 minutes. Serve and Enjoy!
*Bonus: Homemade Marinara Sauce
Makes: 4 ½ cups
Prep: 20 minutes
Cook: 3 hours
1 Vidalia Onion, roughly chopped
3 Large Carrots, peeled and roughly chopped
3 Stalks Celery, roughly chopped
2 Cloves Garlic, minced
2 tbls Olive Oil
2 28-oz cans of Crushed Tomatoes
2 Bay Leaves
1 ½ tsp Fresh Oregano, chopped
2 tsp Basil
Salt, to taste
In a food processor combine onion, carrots, celery, garlic and puree to fine consistency. In a large pot on medium-high heat drizzle olive oil and then add the pureed onion, carrots, celery and garlic mixture. Cook for 5 minutes then add the crushed tomatoes, bay leaves, oregano and basil. Cover and simmer for 3 hours, stir and taste along the way to see if salt is needed. Enjoy!
(This can stay in the fridge for 2 weeks or in the freezer for up to 3 months. *Tip: Store in 1 cup containers to make for easy last minute meal sauce.)