SHOP 'n SAVE Recipes
https://shopnsavefood.com/Recipes/Detail/7536/Roasted_Vegetable_Lasagna
Roasted Vegetable Lasagna
Yield: 12 servings
Preparation Time: 45 min; Cook: 50 min
Ingredients
12 |
pieces |
lasagna, cooked according to package directions and drained (from a 1 pound box)
|
|
1 |
package |
(8 ounces) mushrooms, sliced
|
|
1 |
|
zucchini halved lengthwise and cut crosswise into 1/2- inch pieces
|
|
1 |
|
yellow squash, halved lengthwise and cut crosswise into 1/2- inch pieces
|
|
1 |
|
yellow bell pepper, cut into 1- inch pieces
|
|
1 |
|
red bell pepper, cut into 1- inch pieces
|
|
1 |
|
small red onion, cut into 1- inch pieces
|
|
2 |
tablespoons |
balsamic vinegar
|
|
1 |
teaspoon |
olive oil
|
|
2 |
cloves |
garlic, minced
|
|
1/2 |
teaspoon |
dried rosemary, crushed
|
|
1 |
jar |
(26 ounces) spaghetti sauce plus
|
|
1 |
cup |
spaghetti sauce (from a 26 ounce jar)
|
|
1 |
container |
(15 ounces) ricotta cheese
|
|
1 |
package |
(10 ounces) frozen chopped spinach, thawed, squeezed dry
|
|
1 |
|
large egg white
|
|
1/4 |
teaspoon |
black pepper
|
|
1/4 |
teaspoon |
red pepper flakes
|
|
4 |
cups |
(16 ounces) shredded mozzarella cheese, divided
|
|
1 1/4 |
cups |
(5 ounces) grated Parmesan cheese, divided
|
|
Directions:
Preheat oven to 425 degrees F
Spray a shallow roasting pan with cooking spray. Note: You may need two roasting pans so vegetables aren't overlapping. Spread mushrooms, zucchini, yellow squash, bell pepper and onion covering the pan(s) in a single layer.
In a small dish, combine vinegar, oil, garlic and rosemary; brush evenly over vegetables. Bake vegetables for 15 minutes and toss. Continue baking 8 to 10 minutes longer or until vegetables are browned and tender.
Spoon 1 cup spaghetti sauce over the bottom of a 13 x 9- inch baking dish or lasagna pan. Arrange 4 pieces of lasagne (3 lengthwise, 1 cut and placed width-wise) over the sauce. Cover lasagne with 1 cup sauce.
In a medium bowl, combine ricotta cheese, spinach, egg white, black pepper and red pepper flakes. Drop half the cheese mixture by spoonfuls over sauce; arrange half of the roasted vegetables between spoonfuls of cheese mixture.
Sprinkle 1 cup mozzarella cheese and 1/4 cup parmesan cheese over the top.
Arrange another 4 pieces of lasagne (in the same manner) over shredded cheeses, pressing lightly; top with 1 cup sauce.
Spoon remaining cheese mixture, roasted vegetables over the sauce and sprinkle 1 cup mozzarella and 1/4 cup parmesan over the top.
Arrange remaining 4 pieces of lasagne over the top in the same manner and top with 1 cup spaghetti sauce.
Reduce oven temperature to 375 degrees F.
Cover lasagne with foil; bake 45 minutes. Uncover; sprinkle with 2 cups mozzarella and 3/4 cup Parmesan cheese; continue baking, uncovered, 5 minutes or until cheese is melted. Let stand 10 minutes before serving.
Photo and food styling by Webstop
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SHOP 'n SAVE Recipes
https://shopnsavefood.com/Recipes/Detail/7536/Roasted_Vegetable_Lasagna