Roasted Veggie Lasagna

VeryVera’s Gourmet-to-Go line of products was developed with the help of staff member Susan Ely. Our Veggie Lasagna, a shining star of the GTG menu, was a weeknight favorite for our customers. It’s a perfect vegetable side and a filling vegetarian entree.

  • Prep Time: 40m
  • Cook Time: 30m
  • Serves: 8 People
  • Yield: 1 9x13 pan
  • Category: ,

Ingredients

  • 3/4 pound pound fresh zucchini sliced thin
  • 3/4 pound yellow squash
  • 1 large Vidalia onion, sliced thin
  • 1 small eggplant, sliced thin
  • 1 red sweet bell pepper, sliced thin
  • 1 yellow sweet bell pepper, sliced thin
  • Olive oil, to taste
  • Salt, to taste
  • Ground black pepper, to taste
  • 1 teaspoon garlic, minced
  • 48 ounces marinara sauce
  • 9 lasagna noodles, cooked according to package directions
  • 1 1/2 cups ricotta cheese
  • 3 1/3 cups mozzarella cheese, hand- shredded
  • 3/4 cup Parmesan cheese, hand- shredded

Instructions

  1. Preheat the oven to 400°F.
  2. Toss the vegetables with olive oil, salt, pepper, and garlic. Arrange on a sheet pan and roast in the oven until tender or lightly brown. This usually takes about 15 to 20 minutes.
  3. Turn the oven down to 350°F.
  4. Spray a 9"x13" pan with pan spray.
  5. Spoon one-third of the marinara sauce in bottom of the pan and cover with a layer of noodles. Top with half of the ricotta, veggies, mozzarella, Parmesan, and one-third of the sauce. Repeat layering, ending with Parmesan, one-third of the sauce, and then mozzarella.
  6. Bake for 10-15 minutes or until brown. If this is made ahead and refrigerated, allow to come to room temperature and bake for 30 to 35 minutes or until bubbly. Let sit 5 minutes before serving.