Michelle's Lasagna With Oven-Roasted Vegetables

Name: Michelle's Lasagna With Oven-Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 red bell pepper, cut into 3/4 inch squares; 1 yellow bell pepper, cut into 3/4 inch squares; 1 eggplant, cut into 3/4 inch dice (about 3/4 lb); 2 zucchini, cut into 3/4 inch dice (about 1/2 lb); 2 summer squash, cut into 3/4 inch dice (about 1/2 lb); 12 lb portabella mushroom, cut into 3/4 inch dice (or other mushrooms); 2 shallots, unpeeled, halved lengthwise; 1 fresh rosemary sprig (or 1/4 tsp dried rosemary); 3 tablespoons olive oil; 1 ¾ teaspoons salt; fresh ground black pepper; 1 cup ricotta cheese; 12 lb mozzarella cheese, grated (about 2 cups); ¼ cup grated parmesan cheese; 1 pinch grated nutmeg; 1 egg; 34 lb dry lasagna noodle (about 15 noodles); 5 cups tomato sauce

Servings: persons

1 red bell pepper, cut into 3/4 inch squares
1 yellow bell pepper, cut into 3/4 inch squares
1 eggplant, cut into 3/4 inch dice (about 3/4 lb)
2 zucchini, cut into 3/4 inch dice (about 1/2 lb)
2 summer squash, cut into 3/4 inch dice (about 1/2 lb)
12 lb portabella mushroom, cut into 3/4 inch dice (or other mushrooms)
2 shallots, unpeeled, halved lengthwise
1 fresh rosemary sprig (or 1/4 tsp dried rosemary)
3 tablespoons olive oil
1 ¾ teaspoons salt
fresh ground black pepper
1 cup ricotta cheese
12 lb mozzarella cheese, grated (about 2 cups)
¼ cup grated parmesan cheese
1 pinch grated nutmeg
1 egg
34 lb dry lasagna noodle (about 15 noodles)
5 cups tomato sauce

1
Heat the oven to 450F
2
In a large roasting pan, combine bell peppers, eggplant, zucchini, squash, mushrooms, shallots, and rosemary.
3
Toss with the oil, 1 1/4 tsp salt, 1/4 tsp pepper.
4
Roast, stirring occasionally, until softened and beginning to brown, about 25 minutes.
5
Discard the rosemary sprig, if using.
6
When the shallots are cool enough to handle, peel and chop them.
7
Combine the chopped shallots, ricotta, 1 cup of mozzarella, 2 tablespoons of the parmesan, nutmeg, egg, 1/2 tsp salt, 1/8 tsp pepper.
8
Cook the lasagna noodles, slightly underdone.
9
Drain with cold water and dry on paper towels.
10
Oil a 9x13 baking dish.
11
Spread 1/2 cup of tomato sauce over the bottom of dish.
12
Lay several sheets of pasta, slightly overlapping, on the sauce.
13
Dot with half the ricotta mixture.
14
Spread half of the roasted vegetables on top of the cheese.
15
Pour about 1 cup of sauce over the vegetables.
16
Top the sauce with a second layer of pasta.
17
Dot with the remaining ricotta mixture and cover with the remaining vegetables and about 1 cup of sauce.
18
Top the sauce with a final layer of pasta and the remaining sauce.
19
Sprinkle with the remaining 1 cup of mozzarella and 2 tablespoons of parmesan.
20
Bake at 350F until golden and bubbling, about 45 minutes.
21
Let rest 15 minutes before cutting into squares.

4493

kcal

Calories

256

Fat

121

Carbs

439

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 red bell pepper, cut into 3/4 inch squares, 1 yellow bell pepper, cut into 3/4 inch squares, 1 eggplant, cut into 3/4 inch dice (about 3/4 lb), 2 zucchini, cut into 3/4 inch dice (about 1/2 lb), and more.

Yes, Michelle's Lasagna With Oven-Roasted Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Michelle's Lasagna With Oven-Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions