Roasted Vegetable Lasagna
September 27, 2022
Ingredients
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1 box lasagna noodles
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2 quarts basic tomato sauce (see recipe)
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16 ounces ricotta cheese, drained in strainer
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1 egg
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1/4 cup pesto (basil, garlic, olive oil, lemon - see recipe)
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1 tsp dried basil
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1 tsp dried oregano
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shredded mozarella cheese, low moisture
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10 ounce box baby spinach
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2 eggplant, sliced lengthwise
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2 zucchini, sliced lengthwise
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fresh basil
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dried Italian seasoning
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sea salt
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black pepper
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olive oil
Instructions
- Preheat oven and air fryer to 400 degrees.
- Lightly brush eggplant & zucchini with olive oil and season with Italian seasoning, sea salt & freshly ground black pepper.
- Roast in oven and/or air fryer until golden brown. Let cool.
- Boil water and cook lasagna noodles or use no-boil noodles.
- Mix drained ricotta, egg, pesto, basil & oregano.
- Spray baking pan with olive oil or non-stick cooking spray.
- Cover pan with sauce and layer noodles, spinach, eggplant, zucchini, ricotta mixture and mozzarella. Repeat until pan is full.
- Bake in 350 degree oven for 30-45 minutes.
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