Recipe: Roasted Vegetable Lasagna

One of my favorite healthy comfort food recipes is my Roasted Vegetable Lasagna.  It's one of those recipes that might have started from a cookbook or blog way back when, but now has evolved into its own thing.  This lasagna gets its flavor from roasting the vegetables before assembling and baking the lasagna.  It's sure to be a crowd pleaser for vegetarians and meat-eaters alike.

You can use just about any of your favorite vegetables in this lasagna. 

Roasted Vegetable Lasagna
Serves 6

Ingredients

• 2 medium yellow squash, cut into 1/2-inch pieces or smaller
• 1 medium zucchini, cut into 1/2-inch pieces or smaller
• Half of any type of bell pepper, chopped
• 4 small fresh tomatoes, plum, seeded and chopped
• 4 medium garlic clove, peeled and chopped
• 2 tsp olive oil
• 1 tsp table salt, or more to taste
• 1/4 tsp black pepper, or more to taste
• 1 tsp oregano
• 1 tsp basil
• 9 lasagna noodles, cooked and drained
• 8 oz canned tomato sauce
• 1 1/2 cups shredded part-skim mozzarella cheese

Instructions

• Preheat oven to 425°F.
• In roasting pan, combine vegetables, salt, pepper, basil, oregano, garlic, and olive oil. 

• Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.
• Place half of vegetables and 1/2 cup water in food processor and process until smooth (You can also use a pot and an immersion blender).

• Spoon 1/2 cup of vegetable purée into the bottom of a 9 X 13-inch baking dish.

• Place three noodles over the purée. 
• Top noodles with 1/2 cup of purée, 1/2 of remaining vegetables, and 1/3 of the mozzarella cheese.

• Repeat layers and then top with remaining 3 noodles, purée, and cheese.

• Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.  Enjoy!