Roasted Vegetable Lasagna  Roasted Vegetable Lasagna 14547 roasted vegetable lasagna

Roasted Vegetable Lasagna

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  • 3 medium zucchini, slit lengthwise into 1/4″ slices
  • 2 fantastic pink bell peppers, slit into 1″ strips
  • 1 tbsp. olive oil
  • 1 equipment (8 ounces) sliced mushrooms
  • 4 carrots, coarsely shredded
  • 1 equipment (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 container (15 ounces) reduced-plump ricotta cheese
  • 1/3 c. grated Parmesan cheese
  • 1 fantastic egg
  • 1 jar (26 ounces) spaghetti sauce
  • 9 no-boil lasagna noodles
  • 1 1/2 c. shredded reduced-plump mozzarella cheese


    1. Step 1Preheat the oven to 450°F. Coat the bottoms and aspects of two baking sheets with cooking spray. Situation up the zucchini and peppers on the baking sheets. Coat with cooking spray. Roast for 15 minutes, or unless refined, transferring the sheets to the opposite oven racks as soon as. Take away the sheets and decrease the oven temperature to 350°F.
    2. Step 2Warmth the oil in a valuable nonstick skillet over medium-high warmth. Add the mushrooms and cook dinner, stirring continually, for 4 minutes, or unless flippantly browned. Drag in the carrots and cook dinner for 1 minute. Drag in the spinach, ricotta, Parmesan, and egg unless blended.
    3. Step 3Unfold 1/2 cup of the spaghetti sauce over the bottom of a 13″ x 9″ baking dish. Top with 3 of the noodles, overlapping if mandatory. Spoon on half of of the ricotta mixture, spreading to quilt the noodles. Top with half of of the roasted vegetables. Spoon 1/2 cup of the sauce over the vegetables and sprinkle with 1/2 cup of the mozzarella. Repeat the layering. Top with the final 3 noodles. Unfold the final sauce over the noodles. Camouflage the dish with foil. Bake for half-hour. Repeat and sprinkle with the final 1/2 cup mozzarella. Bake for 20 to 25 minutes longer, or unless hot and effervescent. Let stand for 15 minutes sooner than serving.

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