Main Dishes

Roasted Vegetable Lasagna


Don’t get scared off by the length of this recipe. There are a few steps but when you cook from scratch there always are. You will be so glad that you took the extra time and really created something wonderful and amazing tasting.

1 medium sized eggplant cut into 1/4' rounds and sweated out
1 red pepper sliced
1 yellow pepper sliced
2 portabella mushrooms cleaned
1 red onion quartered
3tbs olive oil
1 tbs salt
1/2 tbs black pepper
1 package lasagna noodles {not the ready to bake kind}
For the sauce:
1 can of 14.05 oz diced tomatoes {drained}
1 can of 6 oz tomato paste
1 can on 8 oz basil garlic oregano tomato sauce
1 tbs concentrated tomato paste
1 tsp kosher salt
1/4 tsp black pepper
1/2 tsp garlic and onion powder each
1 tbs oregano
For the cheese layer:
8 oz low fat ricotta
1 egg
1/2 tsp dried parsley
1/4 cup shredded parmesan
preheat oven to 375 on a baking sheet lay out all the vegetables and drizzle 3 tbs olive oil and 1 tbs satl and 1/2 tbs black pepper and roast for 20 minutes let cool for the sauce: combine all the sauce ingredients in a saucepan and bring to a boil reduce heat and simmer for a min of 15 minutes and up to 30 {taste during this and adjust seasoning as needed} for the cheese layer: mix the ricotta cheese and egg and dried parsley in a bowl bring a pot of salted water to a boil and boil noodles for 7 min drain and rinse with cold water preheat oven to 350 in a 9 x13 baking dish spread 1/8 cup of sauce on the bottom layer the first layer of noodles then vegetables then sauce then noodles then cheese then noodles and so forth till the dish is full make sure to end with a layer of noodles cover with foil and bake for 30 min remove foil and spread the parmesan cheese on top and bake for 10 more min I gave it a quick broil at the end to give it color let sit for 10 minutes before slicing Enjoy!!!


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