Roasted vegetable lasagna that I've made for years.
Ingredients
- olive oil cooking spray:
- zucchini: 2 piece (sliced)
- green bell peppers, cut in 1-inch pieces: 2 piece
- fresh mushrooms: 1 pack (8 ounce pack, sliced)
- onion, cut into 8 wedges: 1 piece
- fresh basil: 1 Tbsp (chopped)
- clove garlic, pressed: 1 piece
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- lasagna noodles: 12 piece
- jars pasta sauce: 2 piece (28 ounce)
- mozzarella cheese: 1 pack (16 ounce pack, shredded)
- freshly shredded Parmesan cheese: 1 cup
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
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Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
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Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
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Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
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Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
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Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
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Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.
