Roasted Vegetable Lasagna
- 6 sheets no bake or precooked lasagna
- 1 28 -ounce can plum tomatoes in juice
- 4 cups roasted vegetables, chopped
- 1 cup part skim ricotta
- 4 ounces fresh Mozzarella, thin sliced
- ½ cup shredded Mozarella
- 1 teaspoon Italian Seasoning
- salt and pepper to taste
- 1 teaspoon vegetable oil or cooking spray
- Spray or oil one 8x8-inch glass baking dish.
- Add 2 no-bake sheets or cooked lasagna layer.
- Dot pasta layer with ⅓ cup ricotta, about ⅓ of the fresh mozarella.
- Add a layer of about a cup of roasted veggies. salt and pepper to taste.
- Crush whole tomatoes by hand. Add one cup tomatoes with juice. sprinkle with shredded mozarella.
- Repeat 2 more layers (noodles, cheese, veggies, tomatoes, shreds)
- Top with Italian seasoning.
- Bake covered at 350 for 30 minutes. Uncover and bake an additional 15 minutes or until noodles are soft and cheese is melted.
- Allow to cool about 5 to 10 minutes before cutting.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/roasted-vegetable-lasagna-reciperedux/
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