Roasted Vegetable Lasagna
- 2 lbs cherry tomatoes, cut into quarters
- 2 whole garlic cloves, peeled
- 2 tbsps extra-virgin olive oil
- salt
- 1 medium eggplant, cut into 1-inch cubes
- 2 bell peppers, cut into 1-inch cubes
- 1 medium zucchini, cut into 1-inch cubes
- 1 red onion, thinly sliced
- salt & freshly ground black pepper
- 3 tbsps extra-virgin olive oil
- 2 cups baby spinach leaves
- 1 lb whole milk ricotta
- 3/4 cup freshly grated Parmesan cheese
- 2 tbsps chopped parsley or fresh basil
- 1/2 lb fontina, mozzarella or havarti cheese, shredded
- 12 lasagna pasta sheets, cooked
Heat your oven to 425 degrees, with the rack positioned in the middle of the oven.
Add tomatoes to a large rimmed baking sheet with garlic, 2 tbsp olive oil and 1 tsp salt. Roast until the tomatoes are very soft, about 20 to 25 minutes. Transfer the tomatoes and all the pan juices to a blender and blend until smooth.
Toss the eggplant, bell peppers, zucchini and red onion on a baking sheet. Add 1 1/2 teaspoons of salt, black pepper and olive oil. Toss to coat.
Roast the vegetables alongside the tomatoes for 20 to 25 minutes, stirring halfway through. Remove from oven and immediately add the spinach, toss to wilt the greens.
Reduce the oven temperature to 400 degrees.
Lightly coat an 8x8 inch baking pan with olive oil. Combine the ricotta, 1/4 cup of Parmesan and the parsley in a small bowl. Ladle 1/3 tomato sauce evenly at the bottom of the pan followed by 3 pasta sheets slightly overlapping. Spread 1/3 of the vegetables, 1/3 of the rictotta mixture, 1/3 of the grated fontina and 1/3 cup sauce over the noodles. Repeat two more times. For the final layer, add all the remaining sauce and 1/2 cup of the Parmesan cheese.
Cover the pan with foil and place in oven, bake for 30 minutes. Remove foil after 30 minutes and bake for an additional 5 to 10 minutes until done. Let cool for 20 minutes, then sprinkle with parsley to serve.
