Lasagne di Verdure ArrostoRoasted Vegetable Lasagna
Ingredients:
1 lb plum tomatoes, cut in 1/4-inch slices
1 lb zucchini, cut in 1/4-inch slices
1 lb yellow squash, cut in 1/4-inch slices
2 red bell peppers, cut in 1-inch strips
2 green bell peppers, cut in 1-inch strips
1/2 lb mushroom caps, cut in 1/4-inch slices
1 tsp salt
1 tbs extra virgin olive oil
Vegetable-oil cooking spray
1 egg white, lightly beaten
2 containers (15 oz each) ricotta cheese
2 tbs bottled pesto sauce
1/3 cup grated Parmesan cheese
3 cans (14 and 1/2 oz each) diced tomatoes with garlic and onion
12 oven-ready lasagna noodles (1 package)
2 cups shredded mozzarella cheese
Directions:
Preheat oven to 475° F.
Toss plum tomatoes, zucchini, squash, peppers, mushrooms, salt, and olive oil in a bowl.
Coat a baking sheet with cooking spray and place vegetables on it; roast 30 minutes.
In a bowl, mix egg white, ricotta, pesto, and Parmesan cheese.
Coat a 9" x 12" baking pan with cooking spray.
Spread 1 can tomatoes on the bottom.
Top with 3 noodles.
Spoon 1 and 1/4 cups ricotta mix over noodles, then a layer of 3 cups vegetables, then 1/2 cup mozzarella.
Repeat this layer, starting with tomatoes.
Add final can tomatoes, three noodles, remaining ricotta mix and vegetables.
Top lasagna with last 3 noodles and 1 cup mozzarella. Cover with foil.
Bake 30 minutes. Makes 12 servings.
That's it!
(This is not my recipe, it is a recipe I tried and recommend, the recipe is from http://www.oreganofromitaly.com/)
