Roasted Vegetable Lasagna (version II)

1 red pepper, cored and seeded
1 green or yellow pepper, cored and seeded
1 medium onion, thinly sliced
3 cups thinly sliced, peeled eggplant
1 1/2 cups thinly sliced, unpeeled zucchini
4 large garlic cloves, minced
1 tablespoon olive oil
1/4 cup finely chopped parsley
Salt and pepper
3/4 pound package lasagna noodles
10 ounce package frozen chopped spinach
1 pound container smooth ricotta
1 cup freshly grated Parmesan
1 tablespoon hot pepper sauce
1 14 ounce can tomato sauce

Preheat oven to 450 F.

Slice red and green pepper. Place in large bowl along with onion, eggplant, zucchini and garlic. Toss with oil. Turn on to a large baking sheet; bake in preheated oven 25 to 30 minutes, until tender. Remove from oven; toss with parsley, salt and pepper. Reduce temperature to 375 F.

Meanwhile, in a large pot of boiling salted water, cook lasagna noodles according to package directions. Drain.

Press excess water from spinach and place in bowl with ricotta, 3/4 cup Parmesan, eggs and 1/2 teaspoon salt; stir together. Combine hot pepper sauce and tomato sauce. Thinly spread 1/4 of sauce on bottom of a deep 9 x 9-inch baking dish. Top with 1/4 of noodles. Spread 1/3 of ricotta mixture, then scatter with 1/3 of the vegetables. Repeat layering ending with tomato sauce and cover with remaining Parmesan. Cover with foil, place on baking sheet; bake 40 to 45 minutes until hot. Remove foil during last 5 minutes. Let stand 10 minutes before cutting.

Serves 6 to 8.



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