Lasagna With Oven Roasted Vegetables Food

OVEN-READY LASAGNA

Steps:

• In a saucepan, combine beef sauce, tomato paste and basil. Bring to a boil; reduce heat. Cover and simmer for 5 minutes. Combine cottage cheese and egg; mix well. , Spoon a third of the meat sauce into a greased 13x9-in. baking dish. Layer with 3 noodles, half of the cottage cheese mixture and a third of the mozzarella cheese. Repeat layers. Top with remaining meat sauce and mozzarella. , Cover and bake at 350° for 30 minutes. Uncover; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or until bubbly and the cheese is melted. Let stand 10 minutes before serving.

ROASTED VEGETABLE AND SAUSAGE LASAGNA

Steps:

• Preheat the oven to 400 degrees F; place two baking sheets in the oven to preheat.
• Drizzle the zucchini and eggplant slices on both sides with olive oil to coat. Carefully add the vegetables to the hot baking sheets--they should sizzle. Sprinkle with salt and pepper.
• Roast until the vegetables are tender, 12 minutes, flipping halfway through. Remove from the oven and let cool.
• Reduce the oven temperature to 350 degrees F.
• While the roasted vegetables are cooling, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and no longer pink, 7 to 10 minutes.
• In a bowl, whisk together the ricotta, parsley, egg and a big pinch of salt and pepper.
• In a 9-by-13-inch baking dish, add 1/2 to 3/4 cup of the marinara sauce and spread to cover the bottom of the pan. Lay down enough lasagna noodles to cover the sauce, and then sprinkle with one-third of the browned sausage. Cover the sausage with one-third of the roasted zucchini and eggplant, spread with half of the ricotta mixture and sprinkle with one-third of the mozzarella. Repeat the sequence of marinara, noodles, sausage, vegetables, ricotta and mozzarella. For the third and final layer, repeat as before, only without the ricotta. Finish by sprinkling the Parmesan over the top.
• Place the lasagna in the oven and cook until bubbly and browned on top, 35 minutes. Let cool for 10 minutes before serving.

EASY ROASTED VEGETABLE LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
• Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
• Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
• Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
• Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.

ROASTED VEGETABLE LASAGNA

Steps:

• Preheat oven to 400°F.
• In cup mix the oil and garlic.
• with cooking spray, spray 2 large baking sheets.
• Brush vegetables on both sides with oil mixture, sprinkle with salt and pepper, bake 25 to 40 minutes until lightly browned, turning vegetables when browned and tender.
• Reduce oven to 375°F.
• In medium bowl, mix the ricotta, egg and parmesan.
• Spread half the spaghetti sauce over bottom of 13x9-inch pan, on top, arrange 4 noodles, slightly overlapping.
• Top with 1/2 of cheese mixture, and spread to partially cover noodles.
• Top with half the veggies, arrange in a single layer, sprinkle with half the mozzarella and basil.
• Cover first layer with 4 noodles, top with remaining ricotta mixture, vegetables, and basil.
• Cover with 4 noodles, remaining sauce, and mozzarella.
• Bake 50 minutes or until cheese melts and lasagna is heated through.
• Let sit 30 minutes.

ROASTED VEGETABLE LASAGNA

Steps:

• Preheat oven to 475°F. Toss plum tomatoes, zucchini, squash, peppers, mushrooms, salt, and oil in a bowl. Coat a baking sheet with cooking spray and place vegetables on it; roast 30 minutes. In a bowl, mix egg white, ricotta, pesto, and Parmesan. Coat a 9" x 12" baking pan with cooking spray. Spread 1 can tomatoes on the bottom. Top with 3 noodles. Spoon 1 1/4 cups ricotta mix over noodles, then a layer of 3 cups vegetables, then 1/2 cup mozzarella. Repeat this layer, starting with tomatoes. Add final can tomatoes, three noodles, remaining ricotta mix and vegetables. Top lasagna with last 3 noodles and 1 cup mozzarella. Cover with foil. Bake 30 minutes.

ROASTED VEGETABLE LASAGNA

Steps:

• In a large pot add 2 tsps olive oil - add onions, celery, garlic and cook till onions are transparent. Add pepper flakes and tomatoes and simmer over low heat. Add your pasta sauce, herbs and continue to simmer while you create the remainder of the dish.
• Take Eggplant and slice horizontally (all vegetables are done on horizontal cuts) slicing approximately 1/4" thick - place in a large dish cover with kosher salt and place a layer of plastic wrap over top of the eggplant - place a heavy object on top to weight the eggplant. Leave this until you can see a remarkable amount of fluids at the bottom of the dish. Approximately 50 minutes to and hour and a half. Wash the eggplant and pat dry - this is what is known as blanching or proofing your eggplant - it removes any bitterness the eggplant may have.
• Cut the remainder of your vegetables - zucchini, squash and carrots in the same horizontal fashion approximately 1/4" thick. Along with the asparagus - place all of your vegetables in a large bowl and cover with a generous amount of Extra Virgin Olive oil, salt and pepper to taste. The Red Peppers can be roasted whole and then cleaned and cut into segments after grilling. Preheat your grill (indoor or outdoor - if using outdoor I sometimes try to add some hickory or mesquite smokiness to it) the grill should be close to 400 degrees -- place all of the vegetables on the grill - turning after 4-5 minutes or until a nice char has been made. Remove vegetables to a sheet pan to cool.
• Take the asparagus and cut into 1 inch pieces and place in your sauce.
• In a large 8 x 13 baking pan add 1/2 cup of your sauce to the bottom of the dish and spread evenly over the bottom. Arrange your eggplant over the bottom of the dish (these are used in place of any lasagna noodles that you would use in regular lasagna).
• Using one half of your vegetables (except the zucchini and squash) layer them over top of the eggplant - using 1/3 of your sauce cover with sauce and then with the cheese. Your next layer will be the zucchini and squash. Repeat with your roasted vegetables - sauce and cheese - bake in 350 degree oven until cheese is bubbling and melted -- enjoy!

MICHELLE'S LASAGNA WITH OVEN-ROASTED VEGETABLES

Steps:

• Heat the oven to 450°F
• In a large roasting pan, combine bell peppers, eggplant, zucchini, squash, mushrooms, shallots, and rosemary. Toss with the oil, 1 ¼ tsp salt, ¼ tsp pepper. Roast, stirring occasionally, until softened and beginning to brown, about 25 minutes.
• Discard the rosemary sprig, if using. When the shallots are cool enough to handle, peel and chop them. Combine the chopped shallots, ricotta, 1 cup of mozzarella, 2 tablespoons of the parmesan, nutmeg, egg, ½ tsp salt, 1/8 tsp pepper.
• Cook the lasagna noodles, slightly underdone. Drain with cold water and dry on paper towels.
• Oil a 9x13" baking dish. Spread ½ cup of tomato sauce over the bottom of dish. Lay several sheets of pasta, slightly overlapping, on the sauce. Dot with half the ricotta mixture. Spread half of the roasted vegetables on top of the cheese. Pour about 1 cup of 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 about 1 cup of sauce. Top the sauce with a final layer of pasta and the remaining sauce. Sprinkle with the remaining 1 cup of mozzarella and 2 tablespoons of parmesan.
• Bake at 350F until golden and bubbling, about 45 minutes. Let rest 15 minutes before cutting into squares.

LASAGNA WITH OVEN ROASTED VEGETABLES

Steps:

• Preheat the oven to 400°F.
• Put all the vegetables into a roasting tin, drizzle generously with olive oil and roast for 35-40 minutes.
• Add the mozzarella and bake for a further five minutes, or until the cheese has melted.
• While roasting, cook the lasagne sheets in plenty of water for four minutes or until al dente.
• Drain the lasagne and drizzle with olive oil to prevent the sheets from sticking together.
• Assemble the dish by placing a sheet of lasagne on two serving plates.
• Top each with a spoon of the roasted vegetables, a sprinkling of parmesan, some pine nuts and ground black pepper.
• Repeat and finish with a third sheet of lasagne on each plate.
• Top with parmesan and fresh basil and serve.