Name: Roasted Vegetable Lasagna
Ingredients: 2 Eggplant (Medium-sized, peeled, cut into 1-inch cubes); 4 Bell Peppers (Red, Orange and Yellow, cut into 1-inch cubes); 2 Zucchini (Medium-sized, cut into 1-inch cubes); 1 Red Onion (Large, Thinly sliced); Salt and Black Pepper; 6 tbsp Olive Oil (Extra Virgin); 4 cups Leafy Greens (Baby Spinach or Kale); 2 lbs Ricotta (Whole Milk); 1-½ cups Parmesan Cheese (Freshly Grated); 4 tbsp Parsley or Basil (Chopped); 1 lb Mozzarella (Shredded); Lasagna Pasta Sheets (No boil); 1-2 jars Marinara Sauce

Roasted Vegetable Lasagna

Ingredients

2 Eggplant Medium-sized, peeled, cut into 1-inch cubes
4 Bell Peppers Red, Orange and Yellow, cut into 1-inch cubes
2 Zucchini Medium-sized, cut into 1-inch cubes
1 Red Onion Large, Thinly sliced
Salt and Black Pepper
6 tbsp Olive Oil Extra Virgin
4 cups Leafy Greens Baby Spinach or Kale
2 lbs Ricotta Whole Milk
1-½ cups Parmesan Cheese Freshly Grated
4 tbsp Parsley or Basil Chopped
1 lb Mozzarella Shredded
Lasagna Pasta Sheets No boil
1-2 jars Marinara Sauce

Instructions

Heat oven to 425 degrees, with rack positioned in the center.
Roast the vegetables
Toss the eggplant, bell peppers, zucchini, and red onion on a rimmed baking sheet. Add 1 ½ teaspoons salt, black pepper and the olive oil and toss everything to coat.
Roast the vegetables alongside the tomatoes 20-25 minutes, stirring halfway through, until they're are soft and slightly browned. Remove from the oven and immediately add the spinach. Toss with tongs to mix and wilt the greens.
Assemble and bake the lasagna
Reduce the oven temperature to 400 degrees.
Lightly coat an 8×8-inch baking pan with olive oil.
Combine the ricotta, 1/4 cup of Parmesan and the parsley in a small bowl.
Ladle1/3-cup tomato sauce evenly over the bottom of the pan. Arrange 3 pasta sheets, slightly overlapping, over the sauce. Spread 1/3 of the vegetables, 1/3 of the ricotta mixture, 1/3 of the grated mozzarella and 1/3 cup sauce over the noodles. Repeat twice more, gently pressing the noodles down each time. Make the final top layer with all the remaining sauce and 1/2 cup of the Parmesan cheese.
Cover the pan with foil and place on a baking sheet to avoid spills in the oven. Bake 30 minutes. Take a peek under the foil — if the sauce is bubbling, the cheese melted and the noodles are tender, it's done. If not, cover and bake an additional 5 to 10 minutes.
Remove the pan from the oven and cool 15-30 minutes before serving. Sprinkle with chopped parsley. Slice into pieces and serve.

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HERNDON HOUSE

Roasted Vegetable Lasagna