ROASTED VEGETABLE LASAGNA

 

  • Cooking Time:
  • Servings: 10
  • Preparation Time:

Ingredients

  • Olive oil cooking spray, for pans and baking dish
  • 6 garlic cloves, unpeeled
  • 3 pounds plum tomatoes, halved lengthwise
  • 4-1/2 teaspoons chopped fresh rosemary
  • 2 cans (15 oz. each) crushed tomatoes in thick puree
  • 1 package (10 oz.) white mushrooms, sliced
  • 1 package (8 oz.) baby Bella mushrooms, quartered
  • 6 ounces small (1/2 inch in diameter) cremini mushrooms, quartered
  • 1-3/4 pounds eggplant, cut lengthwise into 1/4-inch-thick slices
  • 3/4 cup part-skim ricotta
  • 2 large egg whites
  • 12 (7 oz.) oven-ready (no-boil) lasagna sheets
  • 6 ounce medium zucchini, trimmed and cut lengthwise into 1/8-inch-thick slices
  • 1 tablespoon finely grated fresh Parmigiano-Reggiano

Directions

  • Directions
  • 1. Preheat oven to 425 degree F and arrange racks in upper and lower thirds. Lightly coat a large shallow baking pan with cooking spray.
  • 2. Wrap garlic in foil, sealing tightly, and place in one corner of prepared pan. Arrange tomato halves, cut sides up, in same pan; season with pepper. Roast in upper third of oven, without turning, until garlic is softened and tomatoes are golden brown, about 30 minutes.
  • 3. Carefully unwrap garlic, peel and transfer to a food processor fitted with a blade. Add roasted tomatoes and 2-1/2 teaspoons rosemary; pulse until tomatoes are chopped. Transfer to a large saucepan and stir in crushed tomatoes with puree. Simmer, stirring occasionally, until slightly thickened and reduced to 6-3/4 cups, about 15 minutes, for sauce. Remove from heat and keep warm, covered.
  • 4. Meanwhile, lightly coat another large shallow baking pan with cooking spray. Arrange mushrooms, in a single layer, in prepared pan and roast in lower third of oven, stirring occasionally, until golden brown and tender, about 15 minutes. Transfer mushrooms in pan to rack to cool.
  • 5. Meanwhile, preheat broiler and arrange rack 5 to 6 inches from heat. Lightly coat a large shallow baking pan with cooking spray. Arrange half of eggplant slices, in a single layer, in prepared pan and season with pepper. Broil, turning once, until golden brown, about 6 minutes. Transfer to a plate and repeat with remaining eggplant slices.
  • 6. Stir together ricotta, egg whites, and remaining 2 teaspoons rosemary in a bowl; season with pepper. Set aside.
  • 7. Preheat oven to 375 degree F and arrange rack in center. Lightly coat a 13-by-9-by-2-inch baking dish with cooking spray. Evenly spread 1-1/2 cups sauce in bottom of dish and cover with 4 lasagna sheets, overlapping slightly if necessary. Evenly spread ricotta over lasagna and cover with half of mushrooms. Cover with half of eggplant slices, then spread evenly with 1-1/2 cups sauce. Continue layering with 4 lasagna sheets, 1 cup sauce, remaining mushrooms, and eggplant. Cover with remaining 4 lasagna sheets and top with remaining 2-3/4 cups sauce, spreading evenly. Arrange zucchini slices, in a single layer, over top.
  • 8. Cover with nonstick foil and bake until lasagna sheets are tender and sauce is bubbling, about 40 minutes. Remove foil and sprinkle with Parmigiano-Reggiano; season with pepper. Bake, uncovered, until zucchini is golden and tender, about 15 minutes. Remove from oven; let stand 20 minutes before cutting and serving. Makes 10 servings.

Notes

Categories: Dinner  Main Dish  Pasta  Vegetable  Vegetarian 

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