Roasted Vegetable Lasagna

Ingredients

mushrooms sliced

2 oz

bell peppers cut into 1-inch pieces

1

zucchini sliced into thin chunks

1/2 cups

onion cut into 1-inch pieces

1/4 small

olive oil

3/4 tbsp

balsamic vinegar

1/4 tbsp

salt

to taste

black pepper

to taste

red pepper flakes

1/8 to 1/2 tsp

lasagna noodles

2

ricotta cheese

1/2 cups

mozzarella cheese grated

1/2 cups

parmesan cheese grated

1/8 cup

goat cheese

2 oz

egg

1

garlic grated or finely minced

1 clove

fresh basil chopped

0.06 cup

onion sliced or diced

1/8 medium

garlic minced

1 cloves

red pepper flakes

0.06 tsp

tomatoes fresh or canned San Marzano

1 cups

oregano fresh or dried

1/4 tsp

fresh basil torn

0.06 cup

tomato paste

1/4 tbsp

Method

1. 01Preheat oven to 450°F.
2. 02Toss mushrooms, bell peppers, zucchini, and onion with 2 tbsp olive oil, balsamic vinegar, salt, pepper, and 1/4 tsp red pepper flakes. Spread on a parchment-lined sheet pan and roast 20 minutes. Reduce oven to 400°F.20 min
3. 03For the marinara sauce: Heat 1 tbsp olive oil in a saucepan over medium heat. Saute 1/2 medium onion for 2 minutes, then add 2 minced garlic cloves and 1/4 tsp red pepper flakes.
4. 04Add 4 cups tomatoes, 1 tsp oregano, salt, and pepper. Simmer uncovered 10 minutes until reduced by 1 cup.10 min
5. 05Stir in 1/4 cup torn fresh basil and 1 tbsp tomato paste. Taste and adjust salt, pepper, and red pepper flakes. Set aside.
6. 06Spread dry lasagna noodles on a tray in a single layer with slight overlap. Cover with hot tap water, sprinkle with salt, and let sit 20 minutes. Drain.
7. 07Mix ricotta, 1 cup mozzarella, 1/4 cup parmesan, goat cheese, egg, 1 minced garlic clove, 1/4 cup chopped fresh basil, 1/2 tsp salt, and 1/2 tsp pepper in a bowl.
8. 08Brush a 9x13 baking dish with olive oil. Spread 3/4 cup marinara on the bottom. Layer 3 noodles on top.
9. 09Spread half the ricotta mixture over noodles. Layer half the roasted vegetables over ricotta. Spoon 2/3 cup marinara evenly over vegetables.
10. 10Repeat: layer 3 noodles, remaining ricotta mixture, remaining vegetables, and 2/3 cup marinara.
11. 11Top with remaining 3 noodles. Spread remaining marinara over noodles. Sprinkle with remaining 1 cup mozzarella and 1/4 cup parmesan.
12. 12Bake uncovered 35 minutes until cheese is golden brown and bubbly. Rest 20 minutes before slicing.55 min