Roasted Vegetable Lasagna + Homemade Marinara Sauce Recipe
Summary
Preparation Time15 MinCooking Time1 Hr 30 Min
Ready In1 Hr 45 MinDifficulty LevelMedium
Ingredients
| 2 Zucchini, ½ inch slice | ||
| 2 Squash, ½ inch slice | ||
| 5 Tomatoes, ½ inch slice | ||
| Olive oil | 4 Tablespoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1 Teaspoon | |
| Marinara sauce | 4 1/2 Cup (16 tbs), divided | |
| Eggs | 2 Small, beaten | |
| Ricotta | 15 Ounce | |
| Shredded mozzarella cheese | 4 Cup (16 tbs), divided | |
| Parmesan cheese | 1/2 Cup (16 tbs), grated | |
| 1 box Barilla Lasagne, uncooked | ||
Directions
Preheat oven to 375 degrees.
Slice up zucchini, squash and tomatoes and place on a baking sheet lined with parchment paper. Drizzle olive oil over top and season with salt and pepper, toss to coat. Place in preheated oven for 30 minutes, turning the vegetables every 10 minutes. (Feel free to use the veggies of your choice.)
In a bowl combine eggs, ricotta, 2 cups of mozzarella and ½ cup parmesan cheese.
In a 13x9x3 baking pan spread 1 cup of sauce on bottom of baking pan. Layer 4 uncooked lasagne sheets, 1/3 of ricotta mixture, half of roasted vegetables, 1 cup of mozzarella and 1 cup of sauce. Layer 4 uncooked lasagne sheets, 1/3 ricotta mixture, and 1 ½ cup of sauce. Layer 4 uncooked lasagne sheets, the remaining ricotta mixture and roasted vegetables and 1 cup of sauce. And finally layer 4 uncooked lasagne sheets, the remaining sauce and remaining 1 cup of mozzarella.
Cover baking pan with aluminum foil and place in the preheated oven for 50 minutes. After 50 minutes remove the foil and place back into the oven for another 10 minutes. Take out and allow for the lasagna to set for 10-15 minutes. Serve and Enjoy!
*Bonus: Homemade Marinara Sauce
Makes: 4 ½ cups
Prep: 20 minutes
Cook: 3 hours
Ingredients:
1 Vidalia Onion, roughly chopped
3 Large Carrots, peeled and roughly chopped
3 Stalks Celery, roughly chopped
2 Cloves Garlic, minced
2 tbls Olive Oil
2 28-oz cans of Crushed Tomatoes
2 Bay Leaves
1 ½ tsp Fresh Oregano, chopped
2 tsp Basil
Salt, to taste
Directions:
In a food processor combine onion, carrots, celery, garlic and puree to fine consistency. In a large pot on medium-high heat drizzle olive oil and then add the pureed onion, carrots, celery and garlic mixture. Cook for 5 minutes then add the crushed tomatoes, bay leaves, oregano and basil. Cover and simmer for 3 hours, stir and taste along the way to see if salt is needed. Enjoy!
(This can stay in the fridge for 2 weeks or in the freezer for up to 3 months. *Tip: Store in 1 cup containers to make for easy last minute meal sauce.)
Slice up zucchini, squash and tomatoes and place on a baking sheet lined with parchment paper. Drizzle olive oil over top and season with salt and pepper, toss to coat. Place in preheated oven for 30 minutes, turning the vegetables every 10 minutes. (Feel free to use the veggies of your choice.)
In a bowl combine eggs, ricotta, 2 cups of mozzarella and ½ cup parmesan cheese.
In a 13x9x3 baking pan spread 1 cup of sauce on bottom of baking pan. Layer 4 uncooked lasagne sheets, 1/3 of ricotta mixture, half of roasted vegetables, 1 cup of mozzarella and 1 cup of sauce. Layer 4 uncooked lasagne sheets, 1/3 ricotta mixture, and 1 ½ cup of sauce. Layer 4 uncooked lasagne sheets, the remaining ricotta mixture and roasted vegetables and 1 cup of sauce. And finally layer 4 uncooked lasagne sheets, the remaining sauce and remaining 1 cup of mozzarella.
Cover baking pan with aluminum foil and place in the preheated oven for 50 minutes. After 50 minutes remove the foil and place back into the oven for another 10 minutes. Take out and allow for the lasagna to set for 10-15 minutes. Serve and Enjoy!
*Bonus: Homemade Marinara Sauce
Makes: 4 ½ cups
Prep: 20 minutes
Cook: 3 hours
Ingredients:
1 Vidalia Onion, roughly chopped
3 Large Carrots, peeled and roughly chopped
3 Stalks Celery, roughly chopped
2 Cloves Garlic, minced
2 tbls Olive Oil
2 28-oz cans of Crushed Tomatoes
2 Bay Leaves
1 ½ tsp Fresh Oregano, chopped
2 tsp Basil
Salt, to taste
Directions:
In a food processor combine onion, carrots, celery, garlic and puree to fine consistency. In a large pot on medium-high heat drizzle olive oil and then add the pureed onion, carrots, celery and garlic mixture. Cook for 5 minutes then add the crushed tomatoes, bay leaves, oregano and basil. Cover and simmer for 3 hours, stir and taste along the way to see if salt is needed. Enjoy!
(This can stay in the fridge for 2 weeks or in the freezer for up to 3 months. *Tip: Store in 1 cup containers to make for easy last minute meal sauce.)
Chef
