Roasted Vegetable Lasagna (version II)
1 red pepper, cored and seeded
Preheat oven to 450 F.
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
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.
Click Here to Comment on This Recipe
Alternate Versions of This Recipe: