Michelle's Lasagna With Oven Roasted Vegetables
I recently had this at a dinner party and knew i had to have the recipe! roasting the vegetables gives the lasagna a richer flavor.
Steps
Heat the oven to 450f.
In a large roasting pan , combine bell peppers , eggplant , zucchini , squash , mushrooms , shallots , and rosemary.
Toss with the oil , 1 tsp salt , 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 , 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 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 a.
Ingredients
red bell pepper, yellow bell pepper, eggplant, zucchini, summer squash, portabella mushroom, shallots, rosemary sprig, olive oil, salt, fresh ground black pepper, ricotta cheese, mozzarella cheese, parmesan cheese, nutmeg, egg, dry lasagna noodle, tomato sauce