This recipe has been on my list to post for sooooooo long. I seriously made this two months ago, but totally forgot to post it! I made this by request of my cousin (in-law? is that even a word: cousin in-law?), so now she's finally getting her wish! Now this isn't something I would normally make just because it has veggies and no meat and the majority of my friends/family are carnivores. However, this went over very well with my family! Even the veggie haters! (that means me...)
Adapted from For the Love of Cooking
8 oz button mushrooms, quartered
1/2 red onion, sliced
2-3 bell peppers (I replaced these with more broccoli and mushrooms)
handful of broccoli
handful of shredded carrots
6 cloves of garlic, leave skins on for roasting
1 green zucchini, cut in half moons
1 yellow squash, cut in half moons (I used two smallish ones)
salt and pepper
dried basil, to taste
dried oregano, to taste
1 16 oz container of ricotta
3-4 Tbsp mozarella, grated
3-4 Tbsp parmesan cheese, grated
1 clove of garlic, minced
salt and pepper
dried basil and oregano, to taste
1 jar of your favorite marinara sauce
Phew! That was a long list of ingredients! So the first thing to do is roast the vegetables. Preheat the oven to 400F. Line a baking sheet with foil and spray with non-stick cooking spray. Put all the veggies EXCEPT the zucchini and squash on the baking sheet. Toss with olive oil, salt, pepper, basil, and oregano to taste. Put them in the oven for 20 min. When time's up, add the zucchini and squash and cook for another 10 min. After you take them out of the oven and the veggies have cooled, take the garlic out of the skin, slice, and return to the rest of the veggies.
Next, combine the cheese mixture ingredients together in a bowl.
As for the lasagna noodles, there are multiple ways to do this. You could get the no-cook noodles, but that's boring. What I like to do is buy regular noodles and lay them in a casserole pan with really hot water and let them soak for about 30 min. This will soften them, but not cook them all the way through, which makes them easier to handle.
Now to put it all together! Coat a lasagna pan with olive oil or cooking spray then pour some marinara sauce onto the bottom of the pan and layer lasagna noodles so that the bottom is covered. Now the layers go like this:
1/2 of the ricotta
1/2 of the roasted veggies
Sprinkle the mozzarella, parmesean, and dried basil on top. Cook covered in 350F oven for 30 minutes. Then remove the foil and cook for an additional 5 minutes. Let cool 5 minutes before slicing.
Yay! Veggie Lasagna!