Feeding the Masses: Roasted Vegetable Lasagna
Crumb: A Food Blog
Crumb: A Food Blog
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Ingredients

  • 40 min
  • 45 min
  • 25 min
  • Roasted Vegetables
  • 2 red bell peppers
  • 1 medium-sized zucchini
  • 1 medium-sized Asian eggplant
  • 4 medium-sized portobello mushrooms
  • 2 tbsp olive oil
  • 1/2 tsp each salt and pepper
  • 1/4 cup finely chopped fresh basil
  • Marinara Sauce
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 can (796 ml each) crushed tomatoes
  • 1 can (156 ml) tomato paste
  • 1/2 cup dry red wine
  • Spinach-Ricotta Filling
  • 1 container (450g) ricotta cheese
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup finely chopped fresh basil
  • 2 eggs 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 package (255g) frozen chopped spinach, thawed
  • Lasagna Layers
  • 16 lasagna noodles, cooked as per package directions
  • 1 cup La Bomba sauce
  • 2 cups shredded mozzarella cheese

Instructions

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