Roasted Vegetable Lasagna Recipe
Roasted Red Bell Peppers, Zucchini, Yellow Squash, Fennel, Mushrooms, Basil, Confit Tomatoes, Housemade Vegan Ricotta, Mozzarella and Parmesan Cheese
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Ingredients
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Vegetables
Cheese
Lasagna Sheets
Seasonings
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C). This will ensure that the vegetables roast properly.
- 2
- 3
Roast the Vegetables
Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through for even cooking.
Assembling the Lasagna
- 4
Boil the Lasagna Noodles
In a large pot of salted boiling water, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
- 5
Layer the Ingredients
In a baking dish, start by spreading a thin layer of confit tomatoes on the bottom. Place a layer of lasagna noodles over the tomatoes. Add half of the roasted vegetables, followed by half of the vegan ricotta, and a layer of mozzarella cheese. Repeat the layers, finishing with a layer of noodles topped with the remaining mozzarella and parmesan cheese.
