Ingredients
- 9 lasagna noodles
- 3/4 lb fresh zucchini, thinly sliced
- 3/4 lb yellow squash, thinly sliced
- 1 large Vidalia onion, thinly sliced into half moons
- 1 small eggplant, thinly sliced
- 1 red bell pepper, thinly sliced into strips
- 1 yellow bell pepper, thinly sliced into strips
- extra-virgin olive oil, as needed
- Kosher salt, to taste
- fresh ground black pepper, to taste
- 1 tsp. minced garlic cloves
- 1 (24-ounce) jar marinara sauce, divided
- 1 1/2 c ricotta cheese, divided
- 3 1/3 c mozzarella cheese, divided
- 3/4 c shredded Parmesan cheese, divided
Instructions
- Cook lasagna noodles according to package directions. Set aside.
- Preheat the oven to 400°F and prepare a 9x13-inch glass dish with cooking spray.
- In a large mixing bowl, toss the sliced vegetables with the olive oil, kosher salt, black pepper, and minced garlic. Arrange on two medium sheet pans. (You can line the sheet pans with parchment paper or aluminum foil, for easy clean-up).
- Place the sheet pans in the oven and bake for 15 to 20 minutes, or until tender and lightly browned. Remove the roasted vegetables and place in a mixing bowl.
- Turn the oven down to 350°F if you plan to bake the lasagna immediately.
- In the prepared dish, spoon ⅓ of the marinara sauce in the bottom of the pan. Cover with a layer of 3 lasagna noodles.
- Spread half of the ricotta over the noodles. Top with half of the vegetables, ⅓ of the mozzarella, ⅓ of the Parmesan, and then ⅓ of the sauce. Repeat layering with the noodles, then the remaining ricotta, vegetables, ⅓ of the mozzarella, ⅓ of the Parmesan, and ⅓ of the sauce. Add the final layer of noodles, the final ⅓ of the sauce and the remaining mozzarella and Parmesan.
- Bake for 25 to 30 minutes, or until the cheese is browned and the sauce is bubbling. If the lasagna is not baked immediately after assembling, you may need to bake for 30 to 35 minutes. Let sit 5 minutes before serving and enjoy!