Michelles Lasagna With Oven Roasted Vegetables Recipes

ROASTED VEGETABLE LASAGNA

Steps:

• Preheat the oven to 450°F. Drizzle eggplant, zucchini, and bell peppers with olive oil and Italian seasoning. Season with salt and pepper to taste.
• Line two large pans with parchment paper and roast vegetables 15 minutes. Rotate pans and roast an additional 15 minutes. Remove from the oven and reduce oven temperature to 375°F.
• Meanwhile cook lasagna noodles al dente according to package directions. Drain well.
• Combine ingredients for the cheese layer and set aside. In a separate bowl, combine tomatoes and marinara.
• Spread 1 cup of tomato sauce in a 9x13 pan and add 3 noodles. Top with half of the roasted vegetables.
• Add 1 cup of tomato sauce. Cover with 3 noodles and spread cheese layer over top. Add remaining vegetables.
• Top with remaining noodles and tomato sauce.
• Bake 30 minutes uncovered. Top with remaining cheeses and bake an additional 15-30 minutes or until browned and bubbly.
• Let rest at least 20 minutes before cutting.

EASY ROASTED VEGETABLE LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
• Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
• Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
• Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
• Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.

MICHELLE'S VEGAN LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
• Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook and stir until onion turns translucent and pepper begins to soften, 3 to 5 minutes. Add mushrooms; cook and stir until mushrooms soften, about 4 minutes.
• Stir diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed pepper flakes into mushroom mixture. Bring to a simmer; reduce heat to medium-low and simmer sauce for 10 minutes.
• Pour a layer of the sauce into prepared baking dish. Cover with a layer of lasagna noodles. Add another layer of sauce and continue alternating layers of sauce and pasta, ending with sauce. Top with shredded cheese. Carefully add water. Cover baking dish with aluminum foil.
• Bake in preheated oven until pasta is fully cooked, about 40 minutes.

VEGETABLE LASAGNA

Steps:

• Preheat oven to 200C/390F.
• Place vegetables on the tray, drizzle with oil, sprinkle with garlic, salt and pepper. Toss.
• Roast for 25 minutes, turning at 15 minutes, until tender and browned.
• Remove from oven, loosen from tray with spatula while warm (can stick when cools).
• Heat oil in a skillet over medium high heat. Add garlic and onion, cook for 3 minutes until golden.
• Add passata, crushed tomato, water, dried herbs, chilli, salt and pepper. Stir. Simmer on medium low heat for 20 minutes. Adjust salt at the end. *Add a teeny touch of sugar if it's a bit sour, depends on quality of tomatoes used.*
• Remove from stove and let cool for 5 minutes before using.
• Place ingredients in a bowl and mix until combined.
• Preheat oven to 160C/320F.
• Spread a ladle of tomato sauce on the base of a large baking dish (Note 5).
• Cover with lasagna sheets, tearing as required to fit.
• Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of Sauce, then sprinkle with half the cheese.
• Cover with lasagna sheets. Spread over Ricotta mixture.
• Cover with lasagna sheets. Pour over remaining sauce and sprinkle with remaining cheese.
• Bake for 25 - 30 minutes or until the cheese is golden. If using dried lasagna sheets, stick a knife in the middle to ensure it's cooked - if it needs longer, cover and stick it back in the oven.
• Rest for 5 minutes before cutting and serving. Store leftovers per notes - brilliant reheated!

MICHELLE'S LASAGNA WITH OVEN-ROASTED VEGETABLES

Steps:

• 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 ¼ tsp salt, ¼ 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, ½ 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 ½ 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.