Roasted Vegetable Lasagna (version V)
3 tablespoons olive oil
In small bowl, combine olive oil, thyme, salt and pepper medley. Arrange vegetables on 10x15-inch jelly roll pan. Drizzle with seasoned olive oil, tossing to coat evenly. Roast in a preheated 400°F. oven until vegetables are tender (35-40 minutes); cool. Refrigerate, covered if desired.
1 tablespoon dried thyme, crumbled
2 teaspoons salt
1/2 teaspoon seasoned pepper medley
1 medium eggplant, quartered
2 medium zucchini, quartered
1 medium red bell pepper, cored, seeded, quartered
1 medium yellow bell pepper, cored, seeded, quartered
1 small fennel bulb, quartered
1 medium onion, quartered
3 cloves garlic, peeled
1 (1.5 ounce) package four cheese sauce mix
1 (26 ounce) jar meatless pasta sauce
2 tablespoons red wine
1/2 (8 ounces) package no-boil lasagna noodles
1 (8 ounce) package 6 cheese italian recipe blend cheese
To Assemble: Cut all quartered vegetables into bite-sized pieces. Prepare cheese sauce according to package directions. Stir wine into pasta sauce; spread 3/4 cup over bottom of 9x13-inch glass baking dish. Arrange 4 lasagna noodles lengthwise over sauce; top with half of remaining pasta sauce, half of vegetables, half of cheese sauce and half of cheese. Repeat layers, reserving cheese.
Bake in a preheated 350°F. oven 30 minutes. Remove from oven; top with remaining cheese and continue baking until bubbly and cheese is melted (about 15 minutes). Let stand, covered, 15 minutes to set before cutting into squares. Serves 8.
Tips: Vegetables may be roasted up to 24 hours before assembling. Refrigerate, covered. Lasagna may be assembled up to 24 hours before baking. Refrigerate, covered. Bake, covered loosely with foil, 45 minutes before adding cheese. Continue baking uncovered as above.
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