Roasted Veggie Lasagna

Recipe inspired by guest Chef Roxanne Easley.

Ingredients

1 small Yellow squash

1 small Zucchini

1 Bell pepper

1 Onion

8 ounces Mushrooms

Olive oil

Your favorite jarred pasta sauce, such as a marinara

15 ounces Ricotta Cheese

10 ounces Frozen Spinach, thawed and squeezed to remove liquid

2 Eggs

Salt and Pepper

12 ounces Shredded mozzarella cheese, about 2 cups

12 ounces Shredded provolone cheese, about 2 cups

9-12 ounces No Boil Lasagna noodles

Instructions

Preheat oven to 400°F

Slice or chopped the squash, zucchini, bell pepper, onion, and mushrooms into thin slices or bite sized pieces. Toss vegetables with olive oil and spread on half sheet pans in an even layer. Roast vegetables for 15 to 20 minutes. Transfer the roasted vegetables into a sauce pot with the jarred marinara sauce, and heat to combine.

Reduce oven temperature to 350°F

Meanwhile, in a medium mixing bowl, stir together, the ricotta cheese, eggs, and drained frozen spinach. Add 1/2 teaspoon salt and 1/4 teaspoon pepper to season. Set mixture aside.

In a 9x13 inch baking dish, assemble the lasagna layers starting with the sauce, then a layer of noodles, a layer of ricotta mixture, some of the shredded cheeses, a layer of noodles. Repeat until the dish is full, ending with a scattering of the shredded mozzarella and provolone cheese over top. Cover the dish with parchment, then a layer of aluminum foil and bake for 45 minutes covered. Remove the foil and parchment, baking uncovered an additional 10-15 minutes or until the cheese on top is nicely brown. Enjoy!

Recipe inspired by guest chef Roxanne Easley.