Roasted Veg Lasagne

Roasted Veg Lasagne 



Prep Time: 25 Min

Cook Time: 65 - 70 Min

 

1. Preheat oven to 400 F

 

1. Add the onion, pepper. zucchinis, carrots, and pepper flakes to a baking sheet. Drizzle them with EVOO and season them liberally with sea salt & cracked pepper.

 

1. Place them into the oven to bake for 12 minutes. Flip and return to the oven for another 12 – 15 minutes.

 

1. Remove and set onto a wire cooling rack.

**Continue next steps while vegetables roast.

1. In a medium sized pot, add the EVOO for the sauce and set to medium heat. Once heated, add the pepper flakes, onions, and a pinch of sea salt. Stir and cook 4 – 5 minutes.

 

1. Stir in the garlic and continue to cook another 2 minutes. Add in the roasted peppers along with most of the liquid and dry basil. Season with another good pinch of sea salty and cracked pepper and bring to a boil. Once boiled, cover, reduce heat to medium low, and simmer 15 – 20 minutes.

                   Grocery List
                                ROASTED VEG

• 1 Large Red Onion, chopped
• 2 Bell Peppers, chopped
• 2 Zucchinis, halved lengthwise and sliced
• ½ C Baby Carrots, halved lengthwise
• Sea Salt & Cracked Pepper
• ½ Tsp. Red Pepper Flakes

                   RED PEPPER TOMATO SAUCE

• 3 Tbsp. EVOO
• 1 Yellow Onion, diced
• 3 cloves Garlic, crushed & minced
• 340ml jar Roasted Red Peppers & Liquid
• 398ml can Tomato Sauce
• 1 Tsp. Dry Basil
• ½ Tsp. Red Pepper Flakes
• Sea Salt & Cracked Pepper

 

• 1 Package Olivieri Fresh Lasagne Sheets (6 per package)
• 427g Ricotta Cheese
• 1 ½ C Mozzarella, shredded
• 1 Tbsp. Grated Parmesan
• Handful fresh Parsley, chopped

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1. Remove the sauce from the heat and use an immersion blender to puree the sauce until fully blended. Taste and adjust salt if desired.

 

1. Reduce the heat of the oven to 350 F

 

1. Spread some of the roasted sauce along the bottom of a 3qt. baking dish. Place one pasta sheet on a clean surface and spread 1/3 of the ricotta over the noodle. Transfer the noodle to the baking dish and nestle it into the sauce. Scoop 1/3 of the roasted veggies onto the first sheet and spread them out to coat the entire sheet. Sprinkle with mozzarella.

 

1.  For the second layer, place one sheet onto a clean surface and sprinkle with mozzarella. Place the second sheet over it and spread 1/3 the ricotta over the sheet. Transfer the double sheets to the dish coating the first layer of veggies & cheese. Scoop 1/3 the veggies over the layer along with another sprinkling of mozzarella.

 

1.  Complete the third layer same as the second and finish with the remaining noodle. Ladle some of the roasted sauce over the entire top layer and use a spoon to spread it out evenly allowing some to cascade over the edge down the entire lasagne. Finish with remaining mozzarella and grated parmesan.

 

1. Cover and bake 35 minutes. Remove cover and continue baking another 5 – 7 minutes.

 

1. Remove from oven and set onto wire cooling rack for 10 – 15 minutes before slicing.

 

1. Garnish with fresh parsley for service and ENJOY!