Layered Roasted Vegetable Lasagna

Name: Layered Roasted Vegetable Lasagna
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 1 zucchini (large, sliced into 1/4-inch thick rounds); 1 red bell pepper (cored and sliced into strips); 1 yellow bell pepper (cored and sliced into strips); 2 tablespoon olive oil; 0.5 teaspoon dried Italian seasoning; 1.25 teaspoon salt; 0.5 teaspoon black pepper; 9 lasagna noodles (uncooked); 1 jar marinara sauce (24-ounce); 15 ounce ricotta cheese; 1 egg; 0.25 cup grated Parmesan cheese; 2 cup shredded mozzarella cheese (divided); 2 tablespoon fresh parsley (chopped); 2 clove garlic (minced); 0.25 cup butter (softened); 0.5 crusty bread (sliced)

A comforting vegetarian lasagna featuring tender roasted zucchini and bell peppers, layered with rich marinara sauce, creamy ricotta, and melted mozzarella. Baked until bubbly and golden, it's a perfect meal for a family dinner.

Prep: 20 min
Cook: 45 min
Total: 1 hr 5 min
Servings: 5
Cuisine: Italian
Difficulty: Medium
Cost: $4.44/serving

Dietary

Nut-Free
Pescatarian
Soy-Free
Vegetarian
High-Protein
High-Fiber

Ingredients

1 zucchini (large, sliced into 1/4-inch thick rounds)
1 red bell pepper (cored and sliced into strips)
1 yellow bell pepper (cored and sliced into strips)
2 tablespoon olive oil
0.5 teaspoon dried Italian seasoning
1.25 teaspoon salt
0.5 teaspoon black pepper
9 lasagna noodles (uncooked)
1 jar marinara sauce (24-ounce)
15 ounce ricotta cheese
1 egg
0.25 cup grated Parmesan cheese
2 cup shredded mozzarella cheese (divided)
2 tablespoon fresh parsley (chopped)
2 clove garlic (minced)
0.25 cup butter (softened)
0.5 crusty bread (sliced)

Instructions

Preheat oven to 400°F (200°C). On a large baking sheet, toss the zucchini slices and bell pepper strips with 1 tablespoon olive oil, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast for 15-20 minutes, or until tender and slightly caramelized. Set aside.
While vegetables roast, prepare the lasagna noodles according to package directions, typically boiling until al dente. Drain and rinse with cold water to prevent sticking.
In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well.
To make garlic bread: in a small bowl, mix the softened butter with 2 cloves minced garlic. Spread evenly on one side of the sliced crusty bread.
To assemble the lasagna: Spread about 1 cup of marinara sauce in the bottom of a 9x13-inch baking dish. Place 3 lasagna noodles over the sauce. Spread half of the ricotta mixture over the noodles. Top with half of the roasted vegetables and 1 cup shredded mozzarella cheese. Repeat layers: marinara, noodles, remaining ricotta, remaining roasted vegetables, 1 cup shredded mozzarella. Finish with a layer of marinara sauce and a final sprinkle of shredded mozzarella cheese.
Cover the baking dish loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown. At this point, place the garlic bread on a separate baking sheet and bake for 5-7 minutes, until golden and toasted.
Let the lasagna rest for 10 minutes before slicing and serving. Serve with the garlic bread and garnish with fresh parsley if desired.

Notes

Lasagna can be assembled a day ahead and refrigerated. Bake as directed, adding 10-15 minutes to the covered baking time if baking from cold. It also freezes well after baking for up to 2 months; thaw and reheat.

Nutrition (per serving)

Calories: 620
Protein: 34 g
Carbohydrates: 65 g
Fat: 25 g
Fiber: 8 g
Sodium: 1200 mg
Saturated Fat: 13 g
Sugar: 10 g
Cholesterol: 120 mg