Roasted Vegetable Lasagna

Name: Roasted Vegetable Lasagna
Ingredients: 1 box lasagna noodles; 2 quarts basic tomato sauce (see recipe); 16 ounces ricotta cheese, drained in strainer; 1 egg; 1/4 cup pesto (basil, garlic, olive oil, lemon - see recipe); 1 tsp dried basil; 1 tsp dried oregano; shredded mozarella cheese, low moisture; 10 ounce box baby spinach; 2 eggplant, sliced lengthwise; 2 zucchini, sliced lengthwise; fresh basil; dried Italian seasoning; sea salt; black pepper; olive oil

September 27, 2022

Roasted Vegetable Lasagna

Roasted vegetable lasagna.

Ingredients

1 box lasagna noodles
2 quarts basic tomato sauce (see recipe)
16 ounces ricotta cheese, drained in strainer
1 egg
1/4 cup pesto (basil, garlic, olive oil, lemon - see recipe)
1 tsp dried basil
1 tsp dried oregano
shredded mozarella cheese, low moisture
10 ounce box baby spinach
2 eggplant, sliced lengthwise
2 zucchini, sliced lengthwise
fresh basil
dried Italian seasoning
sea salt
black pepper
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.