Here is another vegetarian dinner that I like to make. It’s not a quick meal to make, but if you can spare the time, it’s definitely worth it! You can play around with the roasted vegetables and pick ones that you like – bell peppers, mushrooms, and zucchini are my favorite.
- 3 small zucchini, cut into bite size pieces
- 1 green bell pepper, cut into bite size pieces
- 1 yellow bell pepper, cut into bite size pieces
- 8 ounces baby portobello mushrooms, sliced
- Extra virgin olive oil
- 2 cloves garlic, minced
- Pinch of dried basil
- Pinch of red pepper flakes
- 28 ounce can of crushed tomatoes
- Kosher salt
- Freshly ground black pepper
- 1 ounce Parmesan cheese, finely grated
- 15 ounces part skim ricotta cheese
- 1 egg
- 10 ounces frozen spinach, thawed and squeezed dry
- 1 box no boil lasagne noodles
- 8 ounces mozzarella cheese, shredded
Preheat the oven to 450°F. Spread the zucchini and bell peppers out on a baking sheet. Drizzle with olive oil and season with kosher salt and pepper. Roast for 20 minutes. Remove pan from oven, transfer zucchini and bell peppers to a bowl. Spread the mushrooms out on the pan. Drizzle with olive oil and season with kosher salt and pepper. Roast for 8 minutes. Transfer the mushrooms to the bowl with the zucchini and bell peppers. Reduce the oven heat to 350°F.
Meanwhile, in a small saucepan, heat one tablespoon of extra virgin olive oil over medium-low heat. Add the minced garlic, basil, and pepper flakes. Cook until the garlic is fragrant, 3-4 minutes. Add the tomatoes, season with salt and pepper, and simmer for 10 minutes. Remove the pan from the heat and cool.
In a large bowl, combine the ricotta, Parmesan, egg, and spinach.
Coat the bottom of a 9 inch by 13 inch baking dish with 1 cup of the tomato sauce. Place five lasagne noodles in the bottom of the dish. Top the noodles with half of the ricotta mixture. Spread half of the roasted vegetables over the ricotta mixture. Sprinkle 1/3 of the mozzarella cheese over the ricotta mixture. Repeat with layers of sauce, noodles, ricotta mixture, vegetables, and mozzarella cheese. Add one more layer of sauce and one more layer of noodles. Top with the remaining sauce.
Cover the lasagne with aluminum foil. Bake for 35 minutes. Remove the aluminum foil, and sprinkle with the remaining mozzarella cheese. Bake for an additional 20 minutes. Remove from the oven and allow to cool slightly before serving.
Serve topped with freshly grated Parmesan cheese.