Krista's Roasted Vegetable Lasagna

(inspired by a recipe on Pinterest)

Veggie Ingredients

• 1/2 red onion, quartered
• 2-3 yellow, red or green bell peppers, sliced
• Broccoli florets
• 1 small handful of shredded carrots
• 6 cloves of garlic, leave the skins on for roasting
• 1 green zucchini, sliced
• Olive oil
• Sea salt and freshly cracked pepper, to taste
• Dried basil
• Dried oregano

Preheat the oven to 400 degrees. Clean and slice the veggies and layer all but the zucchini and yellow squash on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked pepper, basil and oregano to taste. Toss to coat and place in the oven for 20 minutes. After 20 minutes, add the zucchini to the roasted veggies, toss and return to the oven for an additional 10 minutes. Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off and slice. Add sliced garlic back in with the rest of the veggies.

• • 

Veggies Cooking: CHECK

Ricotta mixture:

• 1 16 oz container of fat free ricotta cheese
  
• 3-4 Tbsp mozzarella cheese, grated
• 3-4 Tbsp parmesan cheese, grated
• 1 clove of garlic, minced
• 1 egg
• Sea salt and freshly cracked pepper, to taste
• Dried oregano, to taste
• Dried basil, to taste

Combine all the ingredients and mix thoroughly.

Other ingredients:

• Lasagna noodles (no-cook noodles)
• Marinara sauce
• Mozzarella cheese, shredded
  
• Parmesan cheese, grated
• Dried basil

Starting to Assemble: CHECK

Kitchen starting to look messy: CHECK

Preheat the oven to 350 degrees. Coat a large glass baking dish with olive oil cooking spray. Pour a bit of marinara sauce on the bottom of the dish then place a few lasagna noodles down to completely cover the bottom of pan. Add half of the ricotta mixture and spread evenly over the noodles. Next add half of the roasted veggie mixture. Cover the veggies with lasagna noodles then sauce. Add the last of the ricotta mixture then the remaining veggies. Cover with lasagna noodles, more sauce then sprinkle the top with mozzarella, parmesan and dried basil. Bake covered for 30 minutes; remove the cover and bake for an additional 5 minutes or until the cheese is melted and golden brown. Cool for at least 5 minutes before slicing.

Lasagna is a great meal to make for large groups of people. Once you get in the layering mode, you just keep right on going! I personally thought the recipe was yummy...my kiddos, on the other hand, made a large pile of the "green stuff" on the side of their plates. OH WELL...at least they ate all the other colors!!

Krista :)