Roasted Vegetable Lasagna

It’s only 8:30 in the morning as I add this to the Gimme Recipes! Contest, but I’m feeling awfully hungry now.  Hmmm.  And I didn’t have plans for dinner tonight either…  Thanks to K from Alberta, Canada for this yummy looking dish!


Dice the following vegetables (about 3/4 inch) and roast in a large shallow
roasting pan at 450 degrees F. for 25 – 30 minutes, stirring frequently:

1 green and 1 orange or yellow pepper, 1 eggplant, 1 zucchini, 8-10 spears
asparagus, 1 lb. mushrooms, 2 shallots, 2 garlic cloves.

Mix with 1-2 T olive oil, 1 t salt, freshly ground pepper, 1/2 t dried rosemary leaves.

Mixture will be dry and just beginning to brown.

Combine 1 cup ricotta cheese (can use fat free if desired), 1 c whole milk
shredded mozzarella, 2 T Parmesan, 1 egg, and 1/2 t salt.

Lightly grease a 9×13 pan. Spread 1/3 c commercial (or extra thick home-made) spaghetti sauce over bottom of dish. Lay oven ready lasagna noodles on bottom and dot with 1/2 the cheese mixture. Spread with 1/2 the vegetable mixture. Pour 1 c of spaghetti sauce over the vegetables. Top the sauce with a second layer of pasta. Dot with the remaining ricotta mixture and cover with the remaining vegetables and 1 c spaghetti sauce. Top the sauce with a final layer of pasta and the remaining spaghetti sauce. Sprinkle with 1 c mozzarella mixed with 1/4 c Parmesan cheese.

Cover with lightly greased foil and place in a preheated 375 degree F. oven. Bake for 30 minutes or until bubbling. Remove foil and bake uncovered another 15 minutes until golden. Remove from oven, let stand 15 minutes and cut into squares.