Roasted Vegetable Lasagna

This was one of the best vegetarian lasagna dishes that I have ever had. The roasted vegetables are what make this dish amazing; I was eating them right out of the oven before I even put them in the lasagna. The only problem I had with this dish is that I decided to make my own marinara sauce instead of using store bought and it made my lasagna a little runny. My marinara sauce was really good but I didn't care for all of the juices, so either use your own recipe for marinara sauce or just buy it from the store.

Recipe:

15 dried lasagna noodles
4 cups zucchini cut into bite-sized pieces
2½ cups thinly sliced carrots
2 cups cremini or button mushrooms, sliced
1½ cups coarsely chopped red or green sweet peppers
¼ cup olive oil
1 tablespoon dried Italian seasoning, crushed
½ teaspoon salt
½ teaspoon ground black pepper
1 (12 ounce) carton cottage cheese
1 egg, beaten
½ cup grated Parmesan cheese
4 cups marinara sauce
3 cups shredded mozzarella cheese

1) Cook noodles according to package directions; drain. Place on waxed paper.

2) Meanwhile, preheat broiler. In a very large bowl combine zucchini, carrot, mushrooms, and sweet pepper. Drizzle vegetables with olive oil; sprinkle with Italian seasoning, salt, and black pepper. Toss well to combine. Place vegetable mixture in a shallow roasting pan.

3) Broil vegetables 5 to 6 inches from the heat for 6 minutes. Stir vegetables and broil 6 to 8 minutes more or until light brown and tender. Set vegetables aside.

4) Preheat oven to 375°F. In a medium bowl combine cottage cheese, egg, and ¼ cup of the Parmesan cheese; set aside.

5) Grease a 3-quart rectangular baking dish. Place one-third of the marinara sauce in the bottom of the prepared dish. Add a layer noodles on top of sauce. Top with half of the roasted vegetables, one-third of the sauce, and one-third of the mozzarella cheese. Add another layer of noodles, all of the cottage cheese mixture, and one-third of the mozzarella cheese. Add another layer of noodles, the remaining vegetables, sauce, and mozzarella. Sprinkle with remaining Parmesan cheese.

6) Bake, covered, for 30 minutes. Uncover and bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.

Prep Time: 30 minutes | Cook Time: 1 hour and 5 minutes | Total Time: 1 hour 45 minutes | Other Time: 10 minutes | Yields: 9 servings

Source: BHG