So here we are again… trying another meatless dinner.
This one is good.
I mean second helping good.
PLUS it is beautiful. All the colors are vibrant and you can basically use whatever you have in the fridge. Actually, this would be a great recipe for the end of the week. A clean out the fridge before market day kind of dinner.
Roasted Veggie Lasagna
Adapted from For theLove of Cooking
8 oz button mushrooms, quartered
1/2 red onion, quartered
1 bell peppers, sliced
Broccoli florets
1/2 red onion, quartered
1 bell peppers, sliced
Broccoli florets
Cauliflower florets
1 carrot, diced
6 cloves of garlic, leave the skins on for roasting
1 green zucchini, sliced
Fresh basil
Dried oregano
1 carrot, diced
6 cloves of garlic, leave the skins on for roasting
1 green zucchini, sliced
Fresh basil
Dried oregano
Fresh thyme
1 16 oz container of fat free ricotta cheese
Smoked Gouda cheese, shredded
Smoked Gouda cheese, shredded
Friulano cheese, shredded
Parmesan cheese, grated
1 clove of garlic, minced
1 egg
Dash of nutmeg
Parmesan cheese, grated
1 clove of garlic, minced
1 egg
Dash of nutmeg
Lasagna noodles, cooked
*You can use any cheese, I just used what I had left over from dinner yesterday*
**I would have used fresh oregano too, but I didn’t have any J**
***You could use any veggies you have in the fridge***
Preheat the oven to 400.
Line a baking sheet with tin foil then spray with Pam.
 |
| Lovely colors on a chilly day |
Put the garlic and all the veggies, except the zucchini, on the sheet. Drizzle a bit of olive oil on top, season with salt and pepper, basil and oregano. Toss to coat and place in the oven for 20 minutes. After 20 minutes, add the zucchini, toss and return to the oven for 10 more minutes. Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off and slice. Add sliced garlic back in with the rest of the veggies.
Combine ricotta cheese, 4 tablespoons smoked Gouda cheese, 3 tablespoons Parmesan cheese, minced garlic, egg, salt, pepper, 3 sprigs of thyme, 3 basil leaves, and a little nutmeg and mix thoroughly.
Preheat the oven to 350.
Coat a large glass baking dish with Pam. Pour a bit of marinara sauce on the bottom of the dish then place a few lasagna noodles down to completely cover the bottom of pan. Add half of the ricotta mixture and spread evenly over the noodles. Next add half of the roasted veggie mixture. Cover the veggies with lasagna noodles then sauce. Add the last of the ricotta mixture then the remaining veggies. Cover with lasagna noodles, more sauce then sprinkle the top with cheeses.
 |
| All layered up! |
Bake covered with foil for 30 minutes; remove the foil and bake for an additional 5 minutes or until the cheese is melted and golden brown. Sprinkle with basil and cool for at least 5 minutes before slicing.
 |
| I didn’t let it rest long enough… it was a bit runny |
 |
| Served with a little slaw! |
