Roasted Vegetable Lasagna Recipe

Directions

1. 1

   Prepare the Vegetables

   Preheat the oven to 400°F (200°C). Cut the red bell peppers into strips and slice the mushrooms. In a large bowl, toss the arugula, red peppers, and mushrooms with olive oil, minced garlic, salt, black pepper, and Italian seasoning.

2. 2

   Roast the Vegetables

   Spread the vegetable mixture on a baking sheet and roast for about 20 minutes, or until the vegetables are tender and slightly caramelized.

3. 3

   Prepare the Lasagna

   Cook the lasagna noodles according to package instructions. Drain and set aside.

4. 4

   Layer the Lasagna

   In a 9x13 inch baking dish, spread a layer of ricotta cheese, followed by a layer of roasted vegetables, a layer of mozzarella cheese, and a layer of noodles. Repeat the layering until all ingredients are used, finishing with mozzarella and parmesan cheese on top.

5. 5

   Bake the Lasagna

   Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.

6. 6

   Serve

   Remove from the oven and let the lasagna rest for 10 minutes before slicing. Serve warm.