Roasted Vegetable Lasagna
Roasted Vegetable Lasagna full of colorful vegetables and fresh tomato sauce - a healthy family favorite!
INGREDIENTS
ROASTED CHERRY TOMATO SAUCE:
2 pounds cherry tomatoes
2 whole garlic cloves, peeled
2 tablespoons extra-virgin olive oil
Salt
FOR LASAGNA:
1 medium eggplant (peeled if desired), diced
2 bell peppers red, orange or yellow, diced
2 small zucchini (less than 6-inches long), diced
1 red onion, thinly sliced
Salt and freshly ground black pepper
Extra-virgin olive oil
2 cups baby spinach
1 pound whole milk ricotta
1/2 pound fontina or soft havarti cheese, coarsely grated
12 sheets no-boil lasagna noodles
1/2 cup grated fresh Parmesan cheese, plus additional for serving
INSTRUCTIONS
To make the sauce:
Heat oven to 425 degrees. Toss the tomatoes on a large rimmed baking sheet with the garlic, oil and 1 teaspoon salt. Roast until the tomatoes are very soft and slightly browned, about 25 minutes.
Cool the tomatoes 10 minutes then scrape into a blender or food processor and blend until smooth.
next full instruction : familystylefood.com
INGREDIENTS
ROASTED CHERRY TOMATO SAUCE:
2 pounds cherry tomatoes
2 whole garlic cloves, peeled
2 tablespoons extra-virgin olive oil
Salt
FOR LASAGNA:
1 medium eggplant (peeled if desired), diced
2 bell peppers red, orange or yellow, diced
2 small zucchini (less than 6-inches long), diced
1 red onion, thinly sliced
Salt and freshly ground black pepper
Extra-virgin olive oil
2 cups baby spinach
1 pound whole milk ricotta
1/2 pound fontina or soft havarti cheese, coarsely grated
12 sheets no-boil lasagna noodles
1/2 cup grated fresh Parmesan cheese, plus additional for serving
INSTRUCTIONS
To make the sauce:
Heat oven to 425 degrees. Toss the tomatoes on a large rimmed baking sheet with the garlic, oil and 1 teaspoon salt. Roast until the tomatoes are very soft and slightly browned, about 25 minutes.
Cool the tomatoes 10 minutes then scrape into a blender or food processor and blend until smooth.
next full instruction : familystylefood.com