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Roasted Vegetable Lasagna

Roasted-Vegetable Lasagna

  By RFChef  

June 6, 2012

Create a whole new love of vegetables with this noodles and cheese favorite!

Roasted Vegetable Lasagna

Directions

1Heat oven to 450°F. Spray 15 x 10 x 1-inch pan with cooking spray.

2Place bell peppers, onion, zucchini and mushrooms in single layer in pan. Spray vegetables with cooking spray; sprinkle with salt and pepper.

3Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.

4Meanwhile, spray 2-quart saucepan with cooking spray.

5Cook chopped onion and garlic in saucepan over medium heat 2 minutes, stirring occasionally.

6Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.

7Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. Mix cheeses; set aside. Reduce oven temperature to 400°F. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray.

8Spread 1/4 cup sauce in dish; top with 3 noodles.

9Layer with 3/4 cup sauce, 1 1/4 cups vegetables and 1 cup cheese mixture.

10Repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture.

11Bake lasagna uncovered 20 to 25 minutes or until hot.

12 Let stand 10 minutes before cutting.

Ingredients

Vegetalbes

Olive oil cooking spray

2 medium bell peppers, cut into 1-inch pieces

1 medium onion, cut into 8 wedges, separated into pieces

2 medium zucchini, sliced (4 cups)

8 ounces mushrooms, sliced (3 cups)

1/2 teaspoon salt

1/4 teaspoon pepper

Tomato Sauce

1 large onion, chopped

2 tablespoons finely chopped garlic

1 can (28 ounces) Progresso tomato puree

3 tablespoons chopped fresh basil leaves or 1 tablespoon dried basil leaves

3 tablespoons chopped fresh oregano leaves or 1 tablespoon dried oregano leaves

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon crushed red pepper flakes

Lasagna

12 uncooked lasagna noodles

4 cups shredded mozzarella cheese (16 ounces)

1 cup shredded Parmesan cheese (4 ounces)

00:00

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