Roasted Vegetable Lasagna

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Ingredients:

• 1 1/2 eggplants, diced
• 2 red peppers, seeded and diced
• 1 onion, diced
• 8 tablespoons DeLallo Extra Virgin Olive Oil
• salt and Pepper
• 1 cup DeLallo Whole Milk Ricotta Cheese
• handful parsley, chopped
• 1 9oz package DeLallo No Boil Whole Wheat Lasagna (15 sheets)
• 1 1/2 cups DeLallo Imported Roasted Garlic Sauce
• 1 1/2 cups Mozzarella Cheese, shredded
• 1 cup DeLallo Grated Parmesan Cheese

Directions:

Pre-heat oven to 450 degrees. Toss the eggplants, peppers, and onions along with the olive oil, salt, and pepper in a large bowl. Spread the vegetables out onto a large baking sheet. Roast the vegetables until they are tender and just starting to brown at the edges, about 30 min. Re-set the oven to 350 degrees.

In a small bowl, combine the ricotta and parsley. Add salt and pepper to taste.

Place 5 lasagna sheets over the bottom of a 13 x 9 inch baking dish, overlapping to fit. Spread 1/2 cup of sauce over the sheets. Then spread half of the roasted vegetable mixture over the sauce. Repeat layering with 5 lasagna sheets.  Spread the ricotta mixture evenly over the sheets. Sprinkle the mozzarella cheese evenly over ricotta mixture, then sprinkle 1/3 cup of the parmesan cheese. Spread remaining roasted vegetables over the cheeses. Layer the last 5 sheets of lasagna and top with 1 cup of sauce. Sprinkle remaining 2/3 cups of parmesan on top.

Cover the baking dish with aluminum foil. Bake lasagna 40 minutes. Uncover and bake until hot and bubbly, about 20 minutes. Let lasagna stand 15 minutes before serving.

Serves 9Send to friendPrinter-friendly version