Roasted Vegetable Lasagna

| Linda

Vegetable Lasagna
Happy New Year! Heidi and I had a wonderful holiday filled with family, friends & fun! We hope you all enjoyed your holidays as well!

We’re starting the New Year with a MEATLESS MONDAY! What better way to start the year than by eating a healthy meal; especially after eating all those roasts and high-caloric foods during the holidays. This Roasted Vegetable Lasagna is not only meatless, but also noodle-less…the roasted eggplant and zucchini act as the noodle – and by roasting them the flavor is intensified…

Roasted Vegetable Lasagna
1 large eggplant, sliced lengthwise
2 large zucchini, sliced lengthwise
2 large garlic, sliced
extra virgin olive oil
1 teaspoon fresh oregano
salt & fresh ground pepper
15 oz. ricotta cheese
4 oz. garlic herb goat cheese
1 cup Bel Gioioso shredded fresh cheeses (asiago, fontina, parmesan & provolone)
2 cups shredded mozzarella cheese
2 eggs
3 cups Classico Tomato & Basil sauce (or your favorite marinara sauce)
1 tablespoon fresh basil, snipped

Heat oven to 400°F. Place eggplant slices on a large baking sheet. Brush both sides with extra virgin olive oil and sprinkle with salt, pepper and fresh oregano. Roast 15 minutes. Turn eggplant slices over and roast an additional 5 minutes.

Place zucchini slices on a large baking sheet, Brush both sides with extra virgin olive oil and sprinkle with salt, pepper and fresh oregano. Roast 10 minutes. Turn zucchini slices over, add the sliced garlic to the roasting zucchini and place back in the oven and roast an additional 10 minutes.

Meanwhile prepare the cheeses. In a medium bowl, combine the ricotta, goat cheese and 3/4 cup Bel Gioioso shredded four cheeses. Stir in the eggs and season with salt & pepper to taste. Spread 1 cup of sauce on the bottom of a baking dish.

Next layer the roasted eggplant, zucchini and garlic. Lower oven heat from 400 °F to 350 °F. Follow by a layer of the creamy cheese mixture and 1/3 of the shredded mozzarella cheese. Repeat the layers a second time; sauce, roasted veggies, creamy cheeses & 1/3 of the shredded mozzarella. Finish with a final layer of just marinara sauce, remaining 1/3 shredded mozzarella and remaining 1/4 cup Bel Gioioso shredded four cheeses. Snip some fresh basil leaves over the top of the vegetable lasagna.

Place the vegetable lasagna on a baking sheet that has been covered with aluminum foil (for easy clean up).

Bake in the oven for one hour; until cheese has melted and is lightly browned & bubbling. Remove from heat and allow to sit for at least ten minutes to settle the juices. Enjoy a delicious, hearty and meatless Monday meal!

Enjoy!

Linda~

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Roasted Vegetable Lasagna

41 thoughts on “Roasted Vegetable Lasagna”

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