Monday, December 5, 2011

Meatless Monday: Roasted Vegetable Lasagna


2 medium red, green or yellow bell peppers
1 medium onion
1 large zucchini (2 cups)
1 eggplant sliced
8 roma tomatoes sliced ¼ inch thick
¼ cup minced garlic
1 package (8 ounces) whole mushrooms, cut in half
2 tsp olive oil
1/2 tsp ground black pepper
½ tsp ground white pepper
2 tsp chopped fresh or 1/2 teaspoon dried basil leaves
9 uncooked lasagna noodles
15 oz. ricotta cheese
1/2 cup chopped basil
1 egg, slightly beaten
2 cups shredded provolone cheese
1 cup shredded mozzarella cheese


1. Heat oven to 425º. Oil bottom and sides of jelly roll pan
2. Place bell peppers, onion, zucchini, eggplant, mushrooms, tomatoes, oil, garlic, salt, pepper and basil in large bowl; toss to coat. Spread vegetables in pan. Bake uncovered about 30 minutes or until crisp-tender. Cool slightly.
3. Reduce oven temperature to 350º. Oil bottom and sides of rectangular baking dish. Cook and drain noodles as directed on package. Mix ricotta cheese and egg.
4. Place 3 noodles lengthwise in baking dish. Spread with half of the ricotta mixture. Top with 2 cups vegetables and 1 cup of the provolone cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles and remaining vegetables. Sprinkle with mozzarella cheese.
5. Bake uncovered 40 to 50 minutes or until hot in center and top is golden brown. Let stand 5 minute before cutting. Cut into squares and serve

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