Name: Roasted Vegetable Lasagna with Marinara
Prep time: 25 min
Cook time: 70 min
Total time: 105 min
Cuisine: Italian
Ingredients: 2 red bell peppers, sliced; 2 yellow bell peppers, sliced; 1 large eggplant, sliced; 1 zucchini, sliced; 8 ounces Portobello mushrooms; 8 ounces shiitake mushrooms; 1/4 cup DeLallo Extra Virgin Olive Oil; 2 cloves garlic, minced; 1 teaspoon DeLallo Sea Salt Grinder; 1/2 teaspoon freshly ground black pepper; 1 (16-ounce) container whole milk ricotta; 1 egg, beaten; 1/4 cup DeLallo Grated Romano; 2 tablespoons chopped fresh Italian parsley; 1 1/2 (25.25-ounce) jars DeLallo Pomodoro Fresco Marinara Sauce; 1 (9-ounce) package DeLallo No-Boil Lasagna; 4 ounces herbed goat cheese; 2 cups grated provolone cheese; 1/4 cup DeLallo Grated Parmesan

Ingredients

Roasted Vegetables:

2 red bell peppers, sliced

2 yellow bell peppers, sliced

1 large eggplant, sliced

1 zucchini, sliced

8 ounces portobello mushrooms

8 ounces shiitake mushrooms

2 cloves garlic, minced

1/4 cup DeLallo Extra Virgin Olive Oil

1 teaspoon DeLallo Sea Salt Grinder

1/2 teaspoon freshly ground black pepper

Filling:

1 (16-ounce) container whole milk ricotta

1 egg, beaten

2 tablespoons chopped fresh Italian parsley

1/4 cup DeLallo Grated Romano

Lasagna:

4 ounces herbed goat cheese

2 cups grated provolone cheese

1 1/2 (25.25-ounce) jars DeLallo Pomodoro Fresco Marinara Sauce

1 (9-ounce) package DeLallo No-Boil Lasagna

1/4 cup DeLallo Grated Parmesan

Directions

Preheat oven to 425˚F

To prepare roasted vegetables: In a large mixing bowl, toss vegetables with olive oil, garlic, salt and pepper. In an even layer, arrange vegetables on a large nonstick baking sheet lined with parchment paper. Roast for 15 minutes or until tender, stirring halfway through. Remove from heat.

To prepare filling: In a separate bowl, combine ricotta, Romano and parsley. Mix in eggs. Salt and pepper to taste.Reduce oven to 350˚F.

Spread 1/3 jar of marinara sauce over the bottom of 13" x 9" baking dish. Place lasagna sheets over sauce, overlapping to fit. Dollop with ricotta mixture and goat cheese. (Do not spread.) Layer with roasted vegetables. Evenly sprinkle with 1/3 of the shredded provolone. Spoon another 1/3 of marinara sauce over cheese, using spatula to cover. Repeat layering: lasagna noodles, dollops of ricotta mixture and goat cheese, roasted vegetables and shredded cheese.

Top with remaining lasagna sheets,1/3 of marinara sauce, 1/3 of shredded provolone and the grated Parmesan.

Cover dish with foil and bake for 45 minutes. Uncover and bake for another 10 minutes, or until cheese is hot and bubbly.

Let lasagna stand for 10 minutes before serving.