Easy Roasted Vegetable Lasagna
Brian glover's tasty platter is made for sharing and is perfect for entertaining, from bbc good food.
Recipe Summary Easy Roasted Vegetable Lasagna
Roasted vegetable lasagna that I've made for years.Ingredients | Roasted Vegetables Platterolive oil cooking spray2 zucchini, sliced2 green bell peppers, cut in 1-inch pieces1 (8 ounce) package sliced fresh mushrooms1 onion, cut into 8 wedges1 tablespoon chopped fresh basil1 clove garlic, pressed½ teaspoon salt¼ teaspoon ground black pepper12 lasagna noodles2 (28 ounce) jars pasta sauce1 (16 ounce) package shredded mozzarella cheese1 cup freshly shredded Parmesan cheeseDirectionsPreheat 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.Info | Roasted Vegetables Platterprep: 35 mins cook: 35 mins additional: 10 mins total: 1 hr 20 mins Servings: 10 Yield: 1 9x13-inch lasagna
TAG : Easy Roasted Vegetable LasagnaMain Dish Recipes, Pasta, Lasagna Recipes, Zucchini Lasagna Recipes,
