Wednesday, September 7, 2011

Roasted Vegetable Lasagna

I mentioned in my last post how I roasted a huge tray of veggies to use for several meals. After the stromboli, the next meal I used the veggies for was this lasagna. Last weekend during Hurricane Irene we became a bit of a refugee camp for our friends that didn't have power. They came here to shower and for a hot meal. I found out at about 4 that I was going to be making dinner for more than just John and I- luckily I had a pot of sauce on the stove so dinner was easy to throw together.

Being that John doesn't love lasagna I save it for events when there's other people around so John has to suffer silently doesn't have to have it too often. This lasagna was great- I really liked the flavor the vegetables offered. Best of all the vegetables held their consistency so there was a nice texture to the pasta dish. Easy to put together, delicious, and a balanced meal... can't beat it!

Source: Stephanie Cooks Original

2-3 cups marinara sauce
15 oz low fat ricotta cheese
1 egg
1 tsp Italian seasonings
12 lasagna noodles, cooked
1 cup shredded mozzarella cheese
1 cup pecorino romano cheese
3 cups roasted vegetables

1- In a 9x13 pan spread a thin layer of marinara on the bottom.
2- In a small bowl combine the ricotta, egg, and Italian seasonings. Stir well.
3- Layer one layer of noodles over the sauce. Top with 1/3 of the ricotta, 1/3 of the mozzarella, 1/3 of the pecorino, and 1 cup veggies. Spoon marinara over the layer. Add an additional layer of noodles.
4- Repeat the layers from step 3, ending with a top layer of just noodles and marinara.
5- Refrigerate at least 1 hour, up to 24 (optional- I prefer to do this so the flavors meld).
6- Bake at 350 for 45 minutes. Allow to sit 15 minutes before cutting and serving.