Gower's Roasted Vegetable Lasagna
Indulge in the rich flavors of Gower with this delicious Roasted Vegetable Lasagna. Layers of roasted vegetables, creamy cheese, and savory tomato sauce come together to create a comforting and satisfying dish.
Ingredients
- 1 eggplant, sliced
- 2 zucchinis, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 2 cups ricotta cheese
- 1 cup grated Parmesan cheese
- 2 cups tomato sauce
- 12 lasagna noodles, cooked
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place the sliced eggplant, zucchini, bell peppers, and onion on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20 minutes.
- In a bowl, mix the ricotta cheese and half of the Parmesan cheese.
- In a 9x13 inch baking dish, spread a layer of tomato sauce. Arrange a layer of lasagna noodles on top.
- Spread half of the ricotta mixture over the noodles, then layer with half of the roasted vegetables.
- Repeat the layers of tomato sauce, noodles, ricotta mixture, and roasted vegetables.
- Sprinkle the remaining Parmesan cheese on top.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
- Let the lasagna rest for 10 minutes before serving.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 15g
- Fat
- 12g
Supplies
Baking sheet 9x13 inch baking dish Foil
Tools
Knife Cutting board Bowl
Serving suggestions
Serve the Roasted Vegetable Lasagna with a side of garlic bread and a fresh green salad.
Tips & tricks
For a time-saving option, you can use store-bought roasted vegetables instead of roasting them yourself.
Cost
$20