Whole Wheat Lasagna With Roasted Vegetables And Grana Padano

1. 1

   Preheat oven to 425 degrees. In a large bowl, toss broccoli, cauliflower, sweet potatoes and onions in about 3 tbsp of olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread in a single layer on a large baking sheet lined with parchment paper and roast in oven, turning halfway through, until deep golden brown, about 25 mins.

2. 2

   Meanwhile sautee mushrooms in remaining oil, salt and pepper until golden brown. Set aside.

3. 3

   When vegetables are cooked, lower heat to 350 degrees and set aside.

4. 4

   In a mixing bowl, combine ricotta, egg and parsley, and set aside.

5. 5

   In a 9x13 baking dish, add a generous layer of tomato sauce. Top with a single layer of noodles. Spread 1/3 of ricotta mixture over noodles. Add half of the roasted vegetables and mushrooms. Top with 1 cup of mozzarella and 1/3 cup of Grana Padano. Repeat, adding another layer of tomato sauce, noodles, ricotta, remaining vegetables and 1 cup of mozzarella and 1/3 cup of Grana Padano.

6. 6

   Add a final layer of tomato sauce and remaining cheeses,

7. 7

   Bake uncovered until golden brown and bubbling.

8. 8

   Let stand 10 minutes, then serve.

* Per serving · 4 servings · Values may vary.