Roasted Vegetable Lasagna
1 pound lasagna noodles, cooked, rinsed and cooled in cold water
Dip the zucchini in the olive oil and salt and pepper. Grill slices on a barbeque until soft. Set aside and let cool. Roast peppers and garlic**. Peel and seed peppers and squeeze out garlic cloves and set aside. Sauté the sliced onions in the remaining olive oil and set aside.
6 zucchini, sliced lengthwise, 1/4 inch slices, roasted or grilled
2 japanese eggplant (roasted) and sliced *see this section for roasting eggplant
4 roasted red bell peppers
1 head roasted garlic
1 large yellow onion, roasted , sliced
2 tablespoons extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 can or 2 cups diced tomatoes
1 tablespoon fresh basil, chopped fine
1 tomato sauce, 8 ounces
1/2 pound mozzarella cheese, grated
1/4 pound monterey jack cheese, grated
1/2 cup grated parmesan cheese
In a lasagna pan, assemble the lasagna by layering. Layer of lasagna noodles every 3 layers, layer of zucchini, layer of Mozzarella, layer of eggplant, layer of tomatoes, layer of onions, layer of Monterey Jack cheese, layer of roasted bell pepper and a layer of noodles. Repeat the layers if necessary until ingredients are depleted. Make the last layer roasted zucchini.
In the tomato sauce and juice from the diced tomatoes, combine the basil, salt, pepper and roasted garlic. Pour this over the layers. Sprinkle the top with Parmesan cheese and bake, covered with foil, in a 375 degree oven for 45-60 minutes. Serve hot as a side dish.
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