Roasted Vegetable Lasagna

Lasagna is the ultimate comfort food. It's obviously comforting while you eat it because of all the melty, bubbly cheese & other goodies that might be layered between the mounds of noodles. But I also tend to think that it's a comforting food to make. As much as some people don't like the amount of time that it takes to prepare, I actually enjoy the ritual of lasagna-making. I just make sure that it's prepared on a night when a little less is going on in our lives so I can enjoy creating it.

Ironically, I use no-boil lasagna when I make lasagna, unless they are lasagna roll-ups. I know, I know... I just have a terrible relationship with lasagna noodles that need boiling. The situation usually ends up like this: boil water, insert noodles, accidentally break a few, forget to put down parchment paper until the last second, boil noodles for too long because I was distracted by something menial, flop down noodles & huff as they stick together, then yell. Because I want to continue loving to make lasagna, I just go the easy route & save myself the stress of cooking the noodles.

This recipe is stolen from my friend Lindsay who has a very well-respected blog (The Live-In Kitchen). I completely enjoy all of the recipes that she posts because they're so easy to follow & down-to-earth. She inspires me to keep cooking wholesome, satisfying foods in the midst of having a busy life (she has 3 very young kiddos & still manages to whip up super creative dinners!) so make sure you check out her blog.

 Roasted Vegetable Lasagna served with a mixed green salad with balsamic vineigrette

Roasted Vegetable Lasagna
Ingredients
3 cups tomato sauce
4 cups shredded mozzarella cheese
2 medium zucchini

1 pack of mushrooms
3 small yellow onions

2 shredded carrots

a few handfuls of fresh spinach
1/2 cup olive oil
Salt & freshly ground black pepper
9 ounces no boil lasagna noodles
15 ounces ricotta cheese
2 large eggs

Parchment paper

Directions
Preheat the oven to 450ºF. Coat a 9x13 inch baking pan with butter. Cut the zucchini in half lengthwise, then into 1/2 inch slices. Slice the mushrooms (including stems). Peel & cut the onions into petals (first in half, then into thirds). 

Put all these vegetables into a bowl & toss with olive oil. Cover a baking sheet with parchment paper. Place the vegetables in a single layer on the parchment-covered baking sheet, making sure they are in a single layer. Salt & pepper the vegetables & roast them for 15 minutes. Toss & continue to roast, about 15 minutes more or until brown & soft. Remove from the oven & reduce the oven temperature to 375ºF.

In a medium bowl, mix ricotta, eggs, shredded carrots, & salt & pepper to taste until well combined.

Spread a thin layer of sauce in the bottom of the prepared pan. Cover with a layer of pasta. Spread with one-third of the ricotta mixture & a thin layer of spinach. Sprinkle one-quarter of the mozzarella & spoon one-third of the roasted vegetables on top & then 1/2 cup sauce. Add another layer of pasta & continue layering until you have 4 layers of pasta & 3 layers of filling. Spread the remaining sauce on top & sprinkle with the remaining mozzarella. Cover the pan with aluminum foil & bake for 30 minutes. Uncover & continue to bake until golden and bubbly, about 15 minutes more (you may need to broil for a few minutes to achieve a nice golden brown). Let stand for 15 minutes before serving.

Recipe adapted from The Live-In Kitchen