Roasted Vegetable Lasagna Vegetarian
An amazing lasagna that takes time to make, but the results are amazing! this is for a deep dish (big) lasagna pan - if yours isn't so deep, use only one pkg of the kraft 4 cheese italiano, half the spinach/cottage cheese mixture, and half the veggies. leave the amounts of sauce and noodles alone. note that you can also use a combination of cottage cheese and ricotta.
Steps
Cook onion and garlic in oil until soft , add peppers , basil , oregano , bay leaves , salt , chili peppers , tomatoes , and cook on low for 45 minutes until flavours have combined.
Chop zucchini , mushrooms , and peppers.
Combine olive oil , lemon juice , red wine vinegar , basil , oregano , salt , and pepper.
Marinate veggies in this mixture overnight or for 12 hours , tossing frequently.
Roast in a 400 degree oven in a reynolds hot bag or a foil packet for 45 minutes or until tender.
Half cook lasagna noodles.
Defrost spinach , squeeze out all liquid.
Combine with cottage cheese , nutmeg , and eggs.
Spread a bit of tomato sauce in the bottom of the pan.
Layer on 4 lasagna noodles.
Add 1 / 2 of the spinach mixture.
Follow with 1 / 2 roasted vegetables , 1 / 3 the sauce , and 1 pkg cheese.
Layer on 4 more noodles , then the last of the spinach mixture , the last 1 / 2 veggies , 1 / 3 more sauce , and the last pkg of cheese.
Add 4 more noodles , the last 1 / 3 of sauce ,.
Ingredients
olive oil, onion, minced garlic cloves, green pepper, basil, oregano, bay leaves, salt, dried chili, tomato puree, tomato paste, diced tomatoes, fresh ground pepper, zucchini, button mushroom, portabella mushrooms, red pepper, yellow pepper, orange bell pepper, lemons, juice of, red wine vinegar, garlic cloves, lasagna noodles, italian cheese blend, frozen chopped spinach, light cottage cheese, nutmeg, eggs, parmesan cheese