Roasted Vegetable Lasagna

Serves 4-6

Core and Advanced Plan

This recipe takes a bit of preparation but is well worth it.  Make it when you have some extra time and use the leftovers for lunches.  You won’t even miss the pasta!1 large eggplant, sliced into 1/4 inch rounds
1/2 pound mushrooms, sliced
3 small organic zucchini, sliced lengthwise into 1/4 inch slices
2 organic red bell peppers
3 tablespoons olive oil
1 clove garlic, minced
1 15 ounce container organic ricotta cheese
1/2 teaspoon pepper
1/4 cup grated parmesan cheese
1 organic egg
1 teaspoon sea salt
1 26 oz jar pasta sauce (or homemade)- check ingredients – look for NO sugar
2 cups organic mozzarella cheese, grated
3 tablespoons basil, mincedSpread eggplant and mushrooms on a parchment lined baking sheet.Place zucchini and red pepper on a second pan.Combine oil and garlic and spread over both trays of vegetables.  Sprinkle with salt and pepper.  Bake uncovered at 400 degrees for 15 minutes.  turn vegetalbes over and cook until soft. In a bowl, combine the ricotta cheese, parmesan cheese, and egg.  Spread about 1/ cup pasta sauce in a 9 inch x 13 inch glass baking dish.  Layer with half the ricotta cheese mixture, half of the vegetables, a third of the pasta sauce, and 2/3 of the mozzarella cheese.  Sprinkle with basil if desired.  Repeat layers.   Top with remaining pasta sauce and cheese. Cover and bake at 350 degrees for about 40 minutes.  Uncover, sprinkle with remaining cheese.  Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.  Let stand for 10 minutes before cutting.

Published by

Kimberly Roberto

Wife, Mom, Daughter, Business Owner with a Passion for Cooking and Eating Healthy Food and Helping Others to do the Same!

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