Roasted Vegetable Lasagna with Roasted Red Pepper Sauce

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Roasted Vegetable Lasagna with Roasted Red Pepper Sauce
Author: Citronlimette
Serves: 8-9
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 red bell peppers, cut into 1-inch pieces
  • 2 green bell peppers cut into 1-inch pieces
  • 3 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1½ pounds)
  • 3 zucchini, halved lengthwise and cut into 1-inch pieces
  • 1 large onion, cut into 16 wedges
  • 4 garlic cloves, minced
Cheese mixture:
  • 2 cups low fat ricotta
  • ¼ cup chopped fresh basil
  • 1 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 2 (14.5-ounce) can diced tomatoes, undrained
  • 1 (7-ounce) bottle roasted red bell peppers, undrained
  • ⅛ teaspoon crushed red pepper
  • 10 oz bag frozen spinach, thawed and squeezed of all moisture
  • ½ cup grated parmesan
  • 1½ cups (6 ounces) grated mozzarella
  • 9 cooked lasagna noodles
  1. Preheat oven to 450°.
  2. Combine oil, salt, ½ teaspoon black pepper, red peppers, green peppers, squash, zucchini, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl. Set aside.
  3. Decrease oven temperature to 375°.
  4. To prepare cheese mixture, combine ricotta, basil and oregano in a bowl.
  5. To prepare sauce, place vinegar, salt, black pepper, garlic, diced tomatoes, roasted red peppers and crushed red pepper, in a blender; process until smooth.
  6. Spray a 9 x 13-inch baking dish with non stick cooking spray.
  7. Pour ½ cup of sauce onto the bottom of the dish (just a thin layer).
  8. Cover the sauce with a layer of lasagna noodles (I used no boil noodles, but you can use noodles that require you to pre-boil, just boil them according to the package instructions).
  9. Top the noodles with ½ of the thawed spinach, ½ of the roasted vegetables, ½ of the ricotta, ½ cup shredded mozzarella, and ½ cup sauce.
  10. Repeat layering: noodles, remaining spinach, remaining roasted vegetables, remaining ricotta, ½ cup shredded mozzarella, ½ cup sauce.
  11. Final layer: noodles, remaining sauce, remaining mozzarella, ½ cup grated parmesan
  12. Bake the lasagna for about 1 hour, until it’s bubbling along the edges and golden brown.
  13. Let to rest for about 10 minutes before slicing and serving.

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