Lasagna Alla Verdure

Ingredients

Salt

to taste

Black pepper

to taste

Marinara sauce

2 cups

Fresh basil

1/2 cup, chopped

Parmesan cheese

1/2 cup, grated

Mozzarella cheese

2 cups, shredded

Ricotta cheese

15 ounces

Olive oil

2 tablespoons

Garlic

3 cloves, minced

Onion

1 medium, chopped

Yellow bell pepper

1, sliced

Red bell pepper

1, sliced

Zucchini

1, sliced

Eggplant

1 medium, sliced

Lasagna noodles

12 sheets, cooked according to package instructions

Instructions

1. Preheat the oven to 375°F (190°C).
2. On a baking sheet, arrange the sliced eggplant, zucchini, red bell pepper, yellow bell pepper, and onion. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 20 minutes, or until the vegetables are tender and slightly caramelized.
3. In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella cheese, grated Parmesan cheese, minced garlic, chopped basil, and a pinch of salt and pepper. Stir until well combined.
4. Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish to prevent sticking.
5. Layer 4 lasagna noodles over the sauce, slightly overlapping them.
6. Spread half of the ricotta mixture over the noodles, then top with half of the roasted vegetables.
7. Repeat the layering process: add another layer of sauce, noodles, ricotta mixture, and roasted vegetables.
8. Finish with a final layer of noodles topped with the remaining marinara sauce.
9. Sprinkle the remaining shredded mozzarella cheese on top to create a golden crust.
10. Cover the baking dish with foil and bake for 30 minutes.
11. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
12. Allow the lasagna to cool for a few minutes before slicing and serving to let the layers set.