Roasted Vegetable Lasagna

Categories: Pasta- pasta sauce

Ingredients

• 3 cups sliced zucchini
• 3 cups sliced mushrooms
• 1 large eggplant, peeled and quartered
• 2 red peppers, seeded and sliced
• 5 Tbsp. olive oil, divided use
• 3 tsp. dried oregano, divided use
• 3/4 tsp. salt, divided use
• 3/4 tsp. ground black pepper, divided use
• 8 cups quartered plum or Roma tomatoes
• 3 cloves garlic, peeled, sliced
• 1/2 tsp. fennel seed
• 1/8 tsp. red pepper flakes
• 2 tsp. sugar
• 1 (15oz.) container skim-milk ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated parmesan, divided use
• 2 Tbsp. fresh parsley, chopped
• Nonstick cooking spray
• 9 no-boil lasagna noodles

Directions

1. heat oven to 400 Have ready 2 large sided baking sheets, such as jelly roll pan.
2. On one baking sheet place the zucchini, mushrooms, egg plant and red peppers. drizzle with olive oil, 2 tsp. oregano, 1/2 tsp. salt and 1/4 tsp. black pepper and toss to coat.
3. On the other baking sheet, toss the tomato wedges with the remaining 2 Tbsp. olive oil, garlic, remaining 1 tsp. oregano, fennel seed, 1/4 tsp. black pepper and red pepper flakes.
4. Place both in the oven and roast uncovered for 15 minutes. Turn the vegetables over and bake an additional 15 to 20 minutes. Remove roasted vegetables and roasted tomatoes form oven.
5. Carefully place the tomatoes and all pan juices in a bowl and add the sugar and remaining 1/4 tsp. salt. Mash the tomatoes to create a sauce.
6. In a medium bowl combine the ricotta cheese, mozzarella cheese, 1/4 cup parmesan cheese, parsley and remaining 1/4 tsp. black pepper; sat aside.
7. Coat a 9 × 13-inch baking pan with nonstick cooking spray. To begin layering the lasagna, place about 1/3 cup of the tomato sauce in the baking dish, spreading to cover the bottom of the dish. Top with 3 noodles, half the ricotta cheese mixture, half the roasted vegetable mixture and one quarter of the tomato sauce. Begin again with 3 noodles

8. remaining cheese mixture, remaining roasted vegetables and remaining 3 noodles. Top noodles with remaining tomato sauce and 1/4 cup parmesan cheese. Bake lasagna uncovered for 30 to 35 minutes or until edges are bubbly and the cheese topping is golden brown.

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