Roasted Vegetable 3 Cheese Lasagna

Roasted Vegetable 3 Cheese Lasagna 

My goodness!  I'm not gonna lie... these pictures are making me famished!

I've been juggling a lot of hats lately so a dish like this smokey, savory Roasted Vegetable 3 Cheese Lasagna has been just the ticket.  

Easy to throw together.

Unbelievably delicious.

Healthy.

And, like most Italian food, it gets even yummier with time in the fridge which equals phenomenal, ready-to-go meals multiple days in a row!  Actually, that reminds me of one of Mom's wise observations; you know a recipe's a great one if the leftovers are delicous too:)  She's right.

Enjoy!

Roasted Vegetable 3 Cheese Lasagna

Roasted Vegetable 3 Cheese Lasagna Recipe (Serves 9)

Ingredients:

• 1 1/2 eggplants, diced
• 2 red peppers, seeded and diced
• 1 onion, diced
• 4 tablespoons high quality extra virgin olive oil
• Sea Salt to taste
• Freshly cracked black pepper to taste
• 1 cup ricotta cheese
• 6 cloves garlic minced
• 1/4 cup fresh flat-leaf parsley, chopped
• 1 (9-ounce/15 sheet) box no-boil, whole wheat lasagna (there are delicious, whole wheat pasta options available now, pressed on copper plates in Italy)
• 2 cups your favorite marinara sauce
• 1 1/2 cups mozzarella cheese, shredded 
• 1 cup freshly grated Parmigiano Reggiano

Method:

1. Pre-heat oven to 450F.  Meantime, combine diced eggplant, peppers and onions with the olive oil & sea salt and fresh cracked pepper in a large bowl.  Spread the vegetables out onto a large baking sheet covered with foil (for easy cleanup).  Roast the vegetables until they are tender and just beginning to brown at the edges, about 30 minutes. Reduce the oven temperature to 350F.
2. In a small bowl, combine the ricotta, minced garlic and parsley. Add sea salt and fresh cracked pepper to taste.
3. Spoon 1/2 cup of the marinara sauce over the bottom of a 13" x 9" baking dish.  Place 5 lasagna sheets over the sauce, overlapping to fit.  Spread 1/2 cup of sauce over the sheets. Then spread half of the roasted vegetable mixture over the sauce. 
4. Repeat by layering another 5 lasagna sheets.  Spoon another 1/2 cup sauce over second layer then spread remaining roasted vegetables over the 2nd layer.
5. Layer the last 5 sheets of lasagna and top with 1 cup of sauce. Spread the ricotta mixture evenly over the sheets. Sprinkle the mozzarella cheese evenly over ricotta mixture, then sprinkle the Parmigiano Reggiano cheese on top.
6. Cover the baking dish with aluminum foil. Bake lasagna for about 35 minutes. Uncover, then bake until hot and bubbly, about 15 more minutes.

Enjoy!

Roasted Vegetable 3 Cheese Lasagna

 

Question of the day...

What is your favorite "leftovers" recipe?

 

Roasted Vegetable 3 Cheese Lasagna

 

Comments

[Juliane]

Carl, I'm not gonna lie... it sort of is:)

[Carl Christian]

Looks like luscious layers of heaven on a plate.