meatless lasagna

You’ve had your tart, and your panini, so now it is time for a big helping of roasted veggie lasagna.

Roasted Vegetable Lasagna

16-ounce container ricotta cheese
1 cup grated mozzarella cheese, divided
1/2 cup freshly grated Parmesan cheese, divided
2 garlic cloves, peeled and minced
1 egg, lightly beaten
1/2 teaspoon red pepper flakes
Dash of nutmeg
Salt and freshly ground black pepper
Olive oil
1 large jar of your favorite marinara sauce
1 box no-cook lasagna noodles
1/2 of the Roasted Vegetable yield from HERE, roughly chopped
1 bunch fresh basil leaves, roughly chopped

In a medium bowl combine the ricotta, 1/4 cup of the mozzarella, 1/4 cup of the Parmesan, garlic, egg, red pepper flakes, and nutmeg; mix thoroughly. Season with salt and pepper.

Preheat the oven to 350 degrees. Lightly coat a 9 x 13-inch baking dish with olive oil.

Spread 1/4 cup of the marinara sauce on the bottom of the dish then place lasagna noodles down to cover the bottom of the pan. Add half of the ricotta mixture and spread evenly over the noodles. Next, add half of the roasted vegetables. Cover the veggies with lasagna noodles then again with half of the remaining sauce. Add the last of the ricotta mixture then the remaining veggies.

Cover with lasagna noodles. Sprinkle with chopped fresh basil. Finish with the rest of the sauce then sprinkle the top with the remaining 3/4 cup mozzarella, and the remaining 1/4 cup Parmesan. Cover with foil and bake for 30 minutes; remove the foil and bake for an additional 10 minutes or until the cheese is melted and golden brown.

Set aside for at least 10 minutes before slicing. Enjoy.

Serves 6 to 8