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Michelle's Lasagna With Oven-Roasted Vegetables Recipe

Michelle's Lasagna With Oven-Roasted Vegetables Recipe

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Michelle's Lasagna With Oven-Roasted Vegetables

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Ingredients:

Serving

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)
1/2 lb portabella mushroom, cut into 3/4 inch dice (or other mushrooms)
2 shallots, unpeeled , halved lengthwise
1 fresh rosemary
3 tbsp olive oil
1 3/4 tsp salt
fresh ground black pepper
1 cup ricotta cheese
1/2 lb mozzarella cheese, grated (about 2 cups)
1/4 cup grated parmesan cheese
1 pinch grated nutmeg
1 egg
3/4 lb dry lasagna noodle (about 15 noodles)
5 cups tomato sauce

Directions:

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 1/4 tsp salt, 1/4 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, 1/2 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 1/2 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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	520.9 Kcal (2181 kJ)
Calories from fat	149.02 Kcal
		% Daily Value*
Total Fat	16.56g	25%
Cholesterol	67.16mg	22%
Sodium	4523.23mg	188%
Potassium	1115.22mg	24%
Total Carbs	65.75g	22%
Sugars	27.4g	110%
Dietary Fiber	7.82g	31%
Protein	27.51g	55%
Vitamin C	58.5mg	97%
Vitamin A	1mg	33%
Iron	19.3mg	107%
Calcium	632.5mg	63%

Amount Per 100 g
Calories	109.25 Kcal (457 kJ)
Calories from fat	31.25 Kcal
		% Daily Value*
Total Fat	3.47g	25%
Cholesterol	14.09mg	22%
Sodium	948.69mg	188%
Potassium	233.9mg	24%
Total Carbs	13.79g	22%
Sugars	5.75g	110%
Dietary Fiber	1.64g	31%
Protein	5.77g	55%
Vitamin C	12.3mg	97%
Vitamin A	0.2mg	33%
Iron	4mg	107%
Calcium	132.7mg	63%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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