This lasagna was fantastic! We loved it. The vegetables added such a great flavor. It wasn't too rich like some lasagnas can get. It is a little time consuming if you make your own sauce, but I've always considered lasagna to be that way. It takes a whole lot of kitchen lovin' and dish washin' to make lasagna. This recipe is mmm...mmm.....good.
Roasted Vegetable Lasagna
1 red bell pepper, chopped into small pieces
1 green bell pepper, chopped into small pieces
1 medium onion, chopped into small pieces
8 ounces mushrooms, sliced and diced
2 medium zucchini sliced
1/2 teaspoon salt
1/4 teaspoon pepper
12 uncooked lasagna noodles
4 cups shredded mozzarella cheese (16 ounces)
1 cup shredded Parmesan cheese (4 ounces
Tomato Sauce (See recipe below)
Heat oven to 450 degrees. Spray a 13x9 inch pan with cooking spray. Place peppers, onion, zucchini, and mushrooms in single layer in pan. Sprinkle the vegetables with the salt and pepper. Bake uncovered 20-25 minutes, turning vegetables once, until vegetables are tender.
While vegetables are roasting, prepare Tomato Sauce (see recipe below). Cook and drain noodles as directed on package. Rince noodles with cold water; drain. Mix cheeses; set aside.
Reduce oven temperature to 400 degrees. Spray a 13x9 inch pan, with cooking spray. Spread 1/4 cup of the sauce in dish; top with 3 noodles. Layer with 3/4 cup sauce,
1 1/4 cup vegetables and 1 cup cheese mixture. Repeat layers 3 more times with remaining noodles, sauce, vegetables, and cheese mixture.
Bake uncovered 20-25 minutes or until hot. Let stand 10 minutes before cutting.
Tomato Sauce
1 pound ground beef (leave out the ground beef if you want it vegetarian style)
1 large onion, chopped
2-3 garlic colves, chopped
1 can (28 ounces) crushed tomatoes, undrained
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
1 tablespoon dried parsley
1 teaspoon sugar
1/2-1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
Spray 2-quart saucepan with cooking spray. Cook beef, onion and garlic in saucepan over medium heat until beef is browned, stirring occasionally. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 15-20 minutes or until slightly thickened.
Recipe Source: adapted from Betty Crocker's Best Christmas book and my Momma's lasagna recipe
Roasted Vegetable Lasagna
1 red bell pepper, chopped into small pieces
1 green bell pepper, chopped into small pieces
1 medium onion, chopped into small pieces
8 ounces mushrooms, sliced and diced
2 medium zucchini sliced
1/2 teaspoon salt
1/4 teaspoon pepper
12 uncooked lasagna noodles
4 cups shredded mozzarella cheese (16 ounces)
1 cup shredded Parmesan cheese (4 ounces
Tomato Sauce (See recipe below)
Heat oven to 450 degrees. Spray a 13x9 inch pan with cooking spray. Place peppers, onion, zucchini, and mushrooms in single layer in pan. Sprinkle the vegetables with the salt and pepper. Bake uncovered 20-25 minutes, turning vegetables once, until vegetables are tender.
While vegetables are roasting, prepare Tomato Sauce (see recipe below). Cook and drain noodles as directed on package. Rince noodles with cold water; drain. Mix cheeses; set aside.
Reduce oven temperature to 400 degrees. Spray a 13x9 inch pan, with cooking spray. Spread 1/4 cup of the sauce in dish; top with 3 noodles. Layer with 3/4 cup sauce,
1 1/4 cup vegetables and 1 cup cheese mixture. Repeat layers 3 more times with remaining noodles, sauce, vegetables, and cheese mixture.
Bake uncovered 20-25 minutes or until hot. Let stand 10 minutes before cutting.
Tomato Sauce
1 pound ground beef (leave out the ground beef if you want it vegetarian style)
1 large onion, chopped
2-3 garlic colves, chopped
1 can (28 ounces) crushed tomatoes, undrained
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
1 tablespoon dried parsley
1 teaspoon sugar
1/2-1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper
Spray 2-quart saucepan with cooking spray. Cook beef, onion and garlic in saucepan over medium heat until beef is browned, stirring occasionally. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 15-20 minutes or until slightly thickened.
Recipe Source: adapted from Betty Crocker's Best Christmas book and my Momma's lasagna recipe
1 comment:
I would love to try this with grilled vegetables!
When I do it, I’ll make sure to let you know! I love your blog, by the way. I follow it regularly.
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