| Vegetable Lasagna |
Recipe Type: Entree
- 1 Eggplant
- 2 Zucchini
- 1 Medium Onion
- 6 Cloves Garlic
- 12 oz Napoli Roasted Red Peppers
- 1 Summer Squash
- 1 Red Onion
- 1 Package Lasagna
- 1 Cup Low Fat Ricotta Cheese
- 1 Cup Andrew & Everett Shredded Mozzarella
- 1 Cup 4-C Grated Parmesan Cheese
- 1/2 Cup Fontina Cheese
- 1 Tablespoon Fresh Parsley (or 1 Teaspoon Dried)
- 1 Tablespoon Fresh Basil (or 1 Teaspoon Dried)
- 1 Tablespoon Fresh Oregano (or 1 Teaspoon Dried)
- 1 Can Crushed Tomatoes (24 oz)
- 1 Can Fire Roasted Tomatoes (14.5 oz)
- Filippo Berio Olive Oil
- Preheat your oven 400°F.
- Slice the Zucchini lengthwise. Dice the eggplant and summer squash. Cut red onion into rings. Lay foil down on a cooking sheet and place down the sliced zucchini. Coat with olive oil and season with freshly ground pepper (we added some thyme for extra flavor).
- Mix together diced eggplant, summer squash, onion and garlic cloves. Stir in olive oil, ground pepper and thyme. Take another cooking sheet wrapped in foil and spread the mixed veggies on tray.
- Place both trays in the oven and allow veggies to roast from 15-20 minutes, or until they are slightly browned.
- While the veggies are roasting, dice the medium onion. Take a large saucepan and mix in crushed tomatoes, fire roasted tomatoes and diced onion. Sprinkle in fresh parsley, basil and oregano. Bring to and let simmer while veggies are roasting.
- Combine all cheeses into a bowl. Drizzle olive oil along the bottom of a 9×13 casserole dish. Lay down sheets of lasagna to cover the bottom.
- Take the roasted vegetables and add over the pasta evenly. Add a layer of cheese mixture on top. Carefully pour some of your tomato sauce over the cheese.
- Repeat layering and end with the cheese as top layer.
- Place in the oven at 350°F for 45 minutes or until roasted (cheese will be slightly browned).
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