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roasted veggie lasagna

Author: Taylor Ellingson

Ingredients

  • 1 sweet potato peeled and diced
  • 1-2 cups broccoli florets
  • 1-2 cup brussels sprouts halved
  • 8 oz button mushrooms
  • 1 onion sliced
  • 3 cloves garlic minced
  • 2 tablespoon olive oil
  • salt & pepper
  • 16 oz Ricotta cheese
  • 1 egg
  • 2 teaspoon Italian seasoning
  • 16 oz Ragu Old World Style Traditional Sauce
  • 2 cups shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • 12 uncooked no-boil lasagna noodles

Instructions

  • Preheat oven to 400 degrees F.
  • Combine veggies, garlic, and olive oil and place on 1-2 baking pans lined with aluminum foil (or lightly greased). Season with salt and pepper.
  • Bake in preheated oven 30-40 minutes until veggies are soft and roasted.
  • While veggies are cooking, beat together ricotta cheese, egg, Italian seasoning and season with salt and pepper.
  • Set aside.
  • Once veggies are roasted, lower oven to 375 degrees.
  • Grease 9x13" pan with cooking spray.
  • Spread about ½ cup of marinara on bottom of pan.
  • Place 4 lasagna noodles on top of marinara.
  • Top lasagna noodles with about ½ of the veggies.
  • Top veggies with half of ricotta cheese mixture.
  • Top ricotta with 1 cup of marinara and ½ cup of mozzarella cheese.
  • Repeat process, with noodles, veggies, ricotta, sauce, and cheese.
  • End with layer of noodles on top, topped with remaining marinara sauce and cheese (remaining mozzarella and Parmesan cheese).
  • Bake in preheated oven for 45 minutes, covered with aluminum foil.
  • Uncover for last 10 minutes, and finish baking until cheese is melted and golden.
  • Let sit for 10 minutes, then slice and enjoy!