Make this vegetarian Roasted Vegetable Lasagna for dinner tonight!
Ingredients
For the Lasagna:
1large yellow squash, sliced very thin longwise
1large green zucchini, sliced very thin longwise
1large egg plant, peeled and sliced very thin longwise
2tablespoonsof olive oil
6lasagna noodles
4ouncesof Ricotta cheese
4ouncesof shredded mozzarella
Kosher salt and fresh cracked pepper to taste
For the Tomato Sauce:
1small diced yellow onion
2finely minced cloves of garlic
1tablespoonof olive oil
2cans of whole peeled tomatoes and juice
1/2cupvegetable stock
2tablespoonschiffonade fresh basil
1tablespoonchopped fresh oregano
Kosher salt and fresh cracked pepper to taste
Instructions
Lasagna: In a large bowl rub down the squashes and egg plant with olive oil, salt and pepper and place each piece 1/2 inch apart on a sheet pan lined with parchment paper and bake on 375° for 10 to 15 minutes.
Tomato Sauce: In a medium sized pot on high heat with olive oil caramelize onions and garlic.
once the onions and garlic are browned add in tomatoes, stock, herbs and seasonings and cook on medium heat for 15 to 20 minutes
In a large pot of boiling salted water cook the lasagna noodles until the achieve al dente in texture.
In a casserole dish layer the lasagna noodles, vegetables, tomato sauce and cheeses until it reaches the top of the dish and bake at 375° for 30 minutes.