- We strive to provide complete care for our patients. Learn more about all the services we provide.
You are using an outdated browser. Please upgrade your browser to improve your experience.
Roasted Vegetable Lasagna Servings:4-6
1 large eggplant, slice into ¼ inch rounds
½ pound medium mushrooms, cut into ¼ inch slices
3 small zucchini, sliced lengthwise into ¼ inch slices
2 sweet red peppers, cut into 6 pieces each
3 tablespoons olive oil
1 clove garlic, minced
1 (15 ounce) container ricotta cheese (drained)
½ teaspoon pepper
¼ cup parmesan cheese, grated
1 tsp salt
1 (26 ounce) jar pasta sauce (check ingredients) or homemade sauce
2 cups mozzarella cheese, grated
3 tbsp basil, minced
Spread eggplants and mushrooms onto a baking pan. Place zucchini and red pepper on a second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake uncovered at 400 degrees F for 15 minutes. Turn vegetables over and cook 15 minutes more. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes until edges are browned. Ina bowl, combine the ricotta cheese, parmesan cheese , and egg. Spread about ½ cup pasta sauce in a 9x13x2 baking dish. Layer with half the ricotta cheese mixture, half of the vegetables, a third of the pasta sauce, and 2/3 cup of the mozzarella cheese. Sprinkle with basil. Repeat layers.
Top with remaining pasta sauce. Cover and bake 350 degrees F for 40 minutes. Uncover, sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand 10 minutes before cutting.
Sign up now for a free phone consultation!