Roasted Vegetable Lasagna

Ingredients

• 1 medium Eggplant
• 2 medium Zucchini
• 3 medium Bell Peppers (red, yellow, orange)
• 1 medium Red Onion
• 1 pint Cherry Tomatoes
• 1/4 cup Olive Oil
• 4 cloves Garlic
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 9 sheets Gluten-Free Lasagna Noodles
• 15 ounces Ricotta Cheese
• 1/2 cup Parmesan Cheese
• 2 cups Mozzarella Cheese

Instructions

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Chop all vegetables (eggplant, zucchini, bell peppers, red onion) into bite-sized pieces. Halve the cherry tomatoes.

3. 3

   In a large bowl, toss the chopped vegetables with olive oil, minced garlic, oregano, basil, salt, and pepper.

4. 4

   Spread the vegetables in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.

5. 5

   In a separate bowl, mix ricotta cheese with half of the parmesan cheese.

6. 6

   Spread a thin layer of roasted vegetables in the bottom of a 9x13 inch baking dish. Top with 3 gluten-free lasagna noodles, overlapping if necessary.

7. 7

   Spread half of the ricotta mixture over the noodles, then top with another layer of roasted vegetables and half of the mozzarella cheese.

8. 8

   Repeat layers: noodles, ricotta mixture, roasted vegetables, and the remaining mozzarella cheese.

9. 9

   Top with the final 3 noodles and sprinkle with the remaining parmesan cheese.

10. 10

    Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.