Being a vegetarian has proven to be very easy. I have created a rotation of recipes that are both quick, flavorful, and easy to make, but I am constantly thinking of new recipes so that I don’t get bored of the same old food. I have made the sweet potato stew and navy bean and kale soup about once a week for the past month and decided that I needed a change. I thought about making a lasagna because I knew it would be filling, but it would also be a really easy dish to make! While it is a multi-step process, it’s totally worth it. Definitely a crowd pleaser- and you won’t even miss the meat!
You can use a pre-made jar sauce if you want, but why would you when making your own is so easy and super cheap!
Roasted Vegetable Lasagna
9 lasagna noodles- pre boiled
1 15 oz container of ricotta- split into 3 parts
1/4 cup parmesan
4 bell peppers (I used 2 red, 1 green and 1 yellow)- cut into thick strips
2 zucchini’s – cut into long thin strips
2 cans crushed tomatoes
1/2 onion – diced
3 garlic cloves- minced
1 teaspoon dried basil
Let’s start with the sauce- saute the onions until translucent, then add the garlic, salt, and basil and stir for 1 minute. Add the crushed tomatoes and simmer for about 5 minutes
Pre-heat the oven to 375 degrees farenheit. Line a large baking sheet with tin foil and put the peppers and zucchini on the tray and drizzle with olive oil and a sprinkle of salt. Roast for about 15 minutes, then take the zucchini out, but continue to roast the peppers for another 15 minutes.
Have your pasta noodles ready to assemble with a 9×9 glass pan.
Start by putting a little bit of sauce on the bottom of the pan so that the noodles don’t stick. Then layer 3 noodles across the bottom. Cut off the extra length so that the noodles will fit in the pan. Next, put 1/3 of the ricotta, then a layer of peppers. Cover this layer with sauce. Then, layer 3 noodles again, 1/3 of the ricotta, the ZUCCHINI, and the sauce. Finally, layer 3 noodles, 1/3 of the ricotta, the roasted peppers, and some sauce. Add the parmesan cheese to the top layer and cover with foil. Bake in the oven at 375 degrees farenheit for 30 minutes covered, then another 10 minutes uncovered. It might be helpful to put the lasagna on a large tray so that if the sauce spills over, it won’t ruin the bottom of your oven.
Let the lasagna sit for about 10 minutes before serving. DELICIOUS!
Serve with garlic bread and a large spinach salad. Talk about a feast!