Roasted Vegetable Lasagna

I adapted this recipe from HERE.


Vegatables:

• 8 oz button mushrooms, quartered
• 1/2 sweet onion, quartered
• 2-3 orange, red or yellow bell peppers, chopped
• Broccoli florets
• 1 carrot, sliced or julienned
• 6 cloves of garlic (leave the skins on for roasting)
• 1 small zucchini, sliced
• 1 small yellow squash, sliced
• Olive oil
• Sea salt and freshly cracked pepper, to taste
• Dried basil
• Dried oregano

On a tin-foil lined cookie sheet, spread out all of the vegetables and drizzle olive oil over then and bake all but the zucchini and squash at 400 F for 20 minutes, then add zucchini and squash for additional 10 minutes. When done, remove skins from garlic, slice, and add back to vegetables. Set aside.

Ricotta Mixture:

• 1 16 oz container of fat free ricotta cheese
• 3-4 tbsp mozzarella cheese, grated
• 3-4 tbsp parmesan cheese, grated
• 1 clove of garlic, minced
• 1 egg
• Sea salt and freshly cracked pepper, to taste
• Dried oregano, to taste
• Dried basil, to taste
• Dash of nutmeg

Combine all of these ingredients. Set aside.

Assemble lasagna:

• 1 package whole wheat lasagna noodles, pre-cooked
• 1 large can Hunt's mushroom marinara
• roasted veggies
• ricotta mixture
• 8 oz shredded mozzarella cheese
• 2 oz grated parmesan cheese
• dried basil

In a glass baking dish, spray with cooking spray. Layer in this order: some sauce, noodles, 1/2 ricotta mixture, 1/2 roasted veggies, noodles, sauce, remainder of ricotta mixture, remainder of veggies, noodles, sauce, both cheeses, and sprinkle dried basil. 

Bake at 350 degrees, 30 minutes covered, then 5 minutes uncovered. Cool for a few minutes before serving.