Roasted Vegetable Lasagna
Prep Time: 40
Cook Time: 55
Serves: Serves: 6
Ingredients
- 1 small eggplant, cut in 1/2-inch dice
- 2 medium yellow squash, cut in half lengthwise, cut into 1/2-inch slices
- 2 medium zucchini, cut in half lengthwise, cut into 1/2-inch slices
- 1 each: red and yellow or green bell pepper, cut into 1/2-inch slices
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 jar (28 oz.) pasta sauce, divided
- 6 lasagna noodles, cooked and drained
- 2 cups (15 oz.) Sargento® Whole Milk Ricotta Cheese, divided
- 2 cups (8 oz.) Sargento® Fancy Shredded 6 Cheese Italian Cheese, divided
Directions
Combine eggplant, yellow squash, zucchini and bell peppers in shallow roasting pan. Combine oil and garlic; stir into vegetables. Roast vegetables in preheated 425°F oven 30 minutes or until browned and tender, stirring after 15 minutes.
Spoon 1/2 cup pasta sauce over bottom of 13x9-inch baking dish. Layer 3 noodles over sauce. Layer half of vegetables over noodles; spoon half of Ricotta cheese over vegetables. Top with 1 cup pasta sauce and 1 cup shredded cheese. Repeat layering with remaining noodles, vegetables, Ricotta cheese and pasta sauce.
Cover with foil; bake in preheated 375°F oven 40 minutes. Uncover; sprinkle with remaining shredded cheese. Bake additional 15 minutes or until hot and bubbly. Let stand 10 minutes before serving.