A cozy and tasty roasted vegetable lasagna baked in a loaf pan, great for a dinner for two.
Ingredients: 1 small eggplant, thinly sliced. 1 small zucchini, thinly sliced. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1 cup cherry tomatoes, halved. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup ricotta cheese. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 1/2 cup marinara sauce. 4 lasagna noodles, cooked according to package instructions. Fresh basil leaves for garnish.
Instructions: Preheat oven to 400F 200C. In a baking tray, toss the eggplant, zucchini, bell peppers, and cherry tomatoes with olive oil, salt, and pepper. Roast the vegetables for about 20 minutes or until they are tender and slightly caramelized. In a small bowl, mix ricotta cheese, mozzarella cheese, and Parmesan cheese together. Spread a thin layer of marinara sauce in the bottom of a loaf pan. Place a layer of cooked lasagna noodles over the sauce. Spread half of the roasted vegetables over the noodles. Spread half of the cheese mixture over the vegetables. Repeat the layers with remaining noodles, vegetables, and cheese mixture. Finish with a final layer of marinara sauce and sprinkle with extra mozzarella cheese if desired. Cover the loaf pan with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly. Let the lasagna cool for a few minutes before slicing. Garnish with fresh basil leaves before serving.
Prep Time: 30 minutes
Cook Time: 35 minutes
7951 Variel
