Roasted Vegetable Lasagna (version VI)

1/4 cup olive oil or olive oil blend
4 garlic cloves, crushed
12 ounces wide lasagna noodles, cooked according to package directions
and chilled
2 cups mozzarella cheese, shredded
1 cup ricotta cheese
3 cups of your favorite marinara sauce
1/4 cup fresh Parmesan cheese, grated
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
fresh cracked black pepper
salt
Slice the following ingredients 1/8-inch thick:
1 medium eggplant
1 large zucchini
1 large yellow squash
1 portobello mushroom
1 red onion

Cook the vegetables: Mix together the olive oil and garlic and marinate, unrefrigerated, for 24 hours. Vegetables can be cooked on the grill or in a frying pan, as follows:

-On the grill: brush the vegetables with the olive oil-garlic mixture and place on the grill. Cook halfway. Additional applications of the olive oil-garlic mixture can be applied to the vegetables during the cooking process.

-In a frying pan: Brush the vegetables with the olive oil-garlic mixture and cook over medium-high heat until half done. If additional basting is desired during the cooking process, use only olive oil.

To assemble the lasagna:
Mix the cheeses together and set aside. Grease a loaf pan and then follow the layering sequence, repeating the procedure three times. Add a sprinkle of parsley, basil, salt, and pepper between each layer, along with a small amount of marinara sauce.

-lasagna noodles
-1/3 of the cheese mixture
-eggplant
-zucchini
-yellow squash
-mushroom
-red onions

Spoon additional marinara sauce on the top, along with the grated Parmesan cheese. Bake at 325 degrees for one hour. Remove from oven and let stand for 10 minutes before serving. Spoon additional marinara sauce on top of each serving.



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