Roasted Vegetable Lasagna

Never thought I would ever want to make a vegetable lasagna. Ever since I tried and liked eggplant parmesan I have changed my feelings about vegetables in pasta. I have seen several versions of roasted vegatable lasagna made with broccoli and carrots, but carrots in lasagna just doesn't sound so good to me. I decided to go with eggplant, zucchini and mushroom for this lasagna. I was thinking vegetable lasagna equals healthy lasagna, but not so much because there is still a load of cheese in it. Can't have lasagna without cheese right?! I did use reduced fat cheese. So it was better than regular lasagna. I did really like this version because it reminded me of eggplant parmesan. It was a delicious new rendition of lasagna to change up an old favorite.

Roasted Vegetable Lasagna
Adapted from Taste of Home

1 medium eggplant, cut in 1/4 inch thick slices
8 oz portabello mushrooms, sliced
2 medium zucchini, sliced
3 tablespoons olive oil
15 oz carton reduced fat ricotta cheese
2 cups mozzerella cheese
1/4 cup grated parmesan cheese
1 egg
28 oz can smashed San Marzano tomatoes
28 oz can tomato sauce
1 cup white wine
2 tablespoons minced garlic
1 tablespoon dried oregano
12 no-cook lasagna noodles
Salt
Pepper

Preheat oven to 400 degrees.

Coat 2 baking pans with cooking spray. Spread out sliced vegetables on pans and top with olive oil, salt and pepper.

Bake for 15 minutes, then flip vegetables and bake an additional 10 minutes.

Meanwhile make the sauce. Combine tomatoes, sauce, wine, oregano and garlic in a large pot. Mix well and simmer until vegetables are ready.

Meanwhile in a medium bowl combine parmesan cheese, ricotta cheese and egg and mix well. Set aside.

Once vegetables are done reduce oven temperature to 350 degrees.

In a 9 x 13 baking dish coated with cooking spray spread a thin layer of sauce. Top with one layer of noodles. Top with half of ricotta cheese mixture. Top with half of roasted vegetables. Top with 1/3 or remaining sauce. Then top with 2/3 cup of mozzerella cheese. Repeat layers. Top with final layer of noodles, rest of the sauce and cheese.

Cover with aluminum foil and bake for 45 minutes. Take off foil and bake for 5 more minutes.

Allow to rest for 10 minutes.

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