Roasted Veggie Lasagna is a delightful flavor combination of light cheeses, fresh vegetables, and hearty marinara. This dish is easily a crowd favorite!
Prep/cook time: 1 hour and 30 minutes | Serves 12
- 1 jar of Pirro's Marinara Sauce
- 16 oz. cooked lasagna noodles, cooled
- 1 pint sliced baby portabella mushrooms
- 1/2 cup of shredded mozzarella
- 3 medium zucchini, unpeeled, sliced lengthwise 1/4-inch thick
- 1 large eggplant, unpeeled, sliced lengthwise 1/4-inch thick
- 1 medium onion, diced
- 1 red pepper, sliced
- 3 tbsp. minced garlic
- 1/2 cup Parmesan cheese
- 2 large eggs, lightly beaten
- Olive oil
Kosher salt and freshly ground black pepper
Preheat oven to 350 degrees F
In a large bowl, toss 2 tablespoons of olive oil and 1 tablespoon of salt with zucchini, eggplant, onion, red pepper, and garlic. Place veggie mixture on a lined or greased roasting pan and put in the oven for 30 minutes. Remove from oven and increase oven temperature to 475 degrees.
In a medium sized bowl, mix Ricotta, shredded mozzarella, Parmesan cheese, egg and salt and pepper to taste.
Pour a layer of Pirro's Marinara Sauce on the bottom of a 3x9 inch baking dish. Place a layer of noodles across the entire pan. Add an even layer of ricotta mixture on top of the noodles, followed by an even layer of vegetable mixture.
Repeat layering of noodle, ricotta, vegetable until pan is full but not exceeding the edge. For the last layer, put a heavy coat of marinara and evenly spread the mozzarella cheese on top.
Once put together, cover dish with tin foil and place in oven. Cook for 45 minutes. Uncover dish and let it cook for 15 more minutes or until cheese is a light brown/golden color. Let cool for 15-20 minutes. Serve and enjoy!