Roasted Veggie Lasagna

Name: Roasted Veggie Lasagna
Ingredients: 3 medium zucchini, 1/2 inch pieces; 3 medium sweet red peppers, chopped; 4 small tomatoes, seeded and chopped; 4 garlic cloves, chopped; 2 tablespoons olive oil; 1 teaspoon salt; 14 teaspoon pepper; 9 whole wheat lasagna noodles, cooked; 14 cup grated parmesan cheese; 34 cup mozzarella cheese, cut into pea size chunks

10 ingredients

9 steps

Ingredients

3 medium zucchini, 1/2 inch pieces
3 medium sweet red peppers, chopped
4 small tomatoes, seeded and chopped
4 garlic cloves, chopped
2 tablespoons olive oil
1 teaspoon salt
14 teaspoon pepper
9 whole wheat lasagna noodles, cooked
14 cup grated parmesan cheese
34 cup mozzarella cheese, cut into pea size chunks

Directions

1

Preheat oven to 425.
2

In roasting pan, combine vegetables and garlic in olive oil.
3

Bake 20 minutes or until tender.
4

Place half of the vegetables, salt, pepper, and 1/2 cup water in a food processor and blend until smooth.
5

Spoon 1/2 cup of the puree into the bottom of a 9x13 pan.
6

Place 3 noodles over puree, top with 1/2 puree, 1/2 of remaining vegetables, 2 TB.
7

of parmesan cheese, and 1/4 cup of mozzarella cheese.
8

Repeat layer and then top with remaining 3 noodles, puree and cheese.
9

Bake until bubbly, about 45 minutes.