Roasted Veggie Lasagna
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Roasted veggies kick up this traditional lasagna recipe. This recipe makes 2 - 9x13 pans.
Ingredients
  • ½ eggplant, diced
  • 1 zucchini, diced
  • 1 tiny butternut squash or ¼ medium, diced
  • 1 red bell pepper, diced
  • Spray oil
  • ½ sweet onion, diced
  • 1 clove garlic
  • 1½ lb. ground beef
  • 1 - 28 oz. crushed tomatoes
  • 2 - 14 oz. cans of diced tomatoes
  • 1 pkg. lasagna noodles
  • 2 bags mozzarella, shredded
  • 1 bag Parmesan, shredded
  • 32 oz. ricotta
  • 1 - 2 tbsp. Italian seasoning
Instructions
  1. Heat oven to 400 degrees. Line cookie sheet with squash and eggplant and spray with oil.
  2. Roast for 20 minutes. While the veggies are roasting, in a large pan, saute the beef and add Italian seasoning.
  3. Once the meat is cooked, add diced onion, garlic and pepper and saute for 2 minutes. (If there's much grease, drain.)
  4. Add roasted veggies and tomatoes into the pan and bring to a boil. Stir ragu during heating.
  5. Put 1½ cup of sauce in the bottom of a 9 x 13 pan then layer noodles in the bottom.
  6. Add 8 oz. ricotta onto the noodles and sprinkle ⅓ of a bag of mozzarella. Add 1½ cup of sauce.
  7. Layer another layer of noodles the opposite direction and ricotta, mozzarella and sauce.
  8. Finish up with a final layer of noodles, sauce and cover with mozzarella and Parmesan.
  9. Repeat with the second 9 x 13.
  10. Cover with foil and bake at 350 degrees for 1½ hours.
  11. Enjoy!
  12. Cover with foil and bake for 1½ hours.
Recipe by Red, White and Blueberries at http://redwhiteandblueberries.com/2014/01/20/roasted-veggie-lasagna/