Summer Roasted Vegetable Lasagna Recipes

SUMMER ROASTED VEGETABLE LASAGNA

Steps:

• Start by roasting vegetables: Add chopped bell peppers, zucchini, asparagus, mushroom, and onion on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper.
• Roast at 425 for 40-50 minutes, until roasted and veggies have browned edges. Remove from oven, add corn to baking sheet.
• While the vegetables are roasting make the ricotta mixture. In a large bowl combine ricotta, chopped spinach, Parmesan, 2 eggs, garlic cloves, herbs, and salt. Stir well until smooth mixture forms. Keep in the refrigerator until ready to use.
• Preheat oven to 350, lightly spray a large baking dish with cooking spray (4-5 quart baking dish recommended, like this one or this one)

EASY ROASTED VEGETABLE LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
• Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
• Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
• Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
• Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.