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Roasted-Vegetable Lasagna
Roasted-Vegetable Lasagna
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Prep Time:
50 minutes
Total Time:
1 hour 25 minutes
Elevate your veggie game with this cheesy noodle delight!
Ingredients:
  • Olive oil cooking spray
  • 2 medium bell peppers, cut into 1-inch pieces
  • 1 medium onion, cut into 8 wedges, separated into pieces
  • 2 medium zucchini, sliced (4 cups)
  • 1 package (8 oz) fresh whole mushrooms, sliced (3 cups)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large onion, chopped
  • 2 tablespoons finely chopped garlic
  • 1 can (28 oz) Muir Glen™ organic tomato puree
  • 3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
  • 3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
  • 1 teaspoon sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 12 uncooked lasagna noodles
  • 4 cups shredded mozzarella cheese (16 oz)
  • 1 cup shredded Parmesan cheese (4 oz)
Instructions:
  • Preheat oven to 450°F. Grease a 15x10x1-inch pan with cooking spray. Arrange bell peppers, onion, zucchini, and mushrooms in a single layer in the pan. Coat the vegetables with cooking spray and season with 1/2 teaspoon salt and pepper.
  • Roast uncovered for 20-25 minutes, flipping the vegetables halfway through, until they are tender.
  • Spray a 2-quart saucepan with cooking spray. Cook chopped onion and garlic over medium heat for 2 minutes, stirring occasionally. Add remaining sauce ingredients, bring to a boil, then simmer uncovered for 15 to 20 minutes until slightly thickened.
  • Prepare noodles according to instructions on package, then rinse them with cold water and set aside. Combine cheeses in a small bowl and set aside.
  • Preheat oven to 400°F. Grease a 13x9-inch (3-quart) glass baking dish. Spread 1/4 cup of sauce on the bottom; layer with 3 noodles. Add 3/4 cup sauce, 1 1/4 cups vegetables, and 1 cup cheese mixture. Repeat layers 3 more times with remaining ingredients.
  • Bake without covering for 20-25 minutes until piping hot. Allow it to rest for 10 minutes before serving.

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