Amelia’s buddy Kathryn made this when we had Bernadette. She sent me the recipe with her modifications and it’s still in my rotation. It’s this recipe but double the cheese, roast the vegetables as if they were a side dish, with extra seasoning and more browning.
Ingredients
- olive oil
- 2 zucchini, sliced
- 2 green bell peppers, cut in 1-inch pieces
- 1 (8 ounce) package sliced fresh mushrooms
- 1 onion, cut into 8 wedges
- 1 tablespoon chopped fresh basil
- 1 clove garlic, minced
- 1 teaspoon salt (sub for spike or other seasoning salts)
- 1⁄2 teaspoon ground black pepper
- 12 lasagna noodles (oven ready so you dont have to boil)
- 2 (28 ounce) jars of good (Rao’s!) pasta sauce
- 2 (16 ounce) packages shredded mozzarella cheese
- 2 cup freshly shredded Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a large baking sheet with olive oil.
- Arrange zucchini slices, bell pepper pieces, sliced mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables; coat with cooking spray. Season with salt and black pepper.
- Bake in the preheated oven until vegetables are browned and tender, 15 to 25 minutes.
- Combine mozzarella and Parmesan cheeses in a bowl.
- Pour 1⁄3 cup pasta sauce in a 9×13-inch baking dish. Layer 3 lasagna noodles over sauce to cover. Spread 1⁄4 roasted vegetables over noodles, top with 1⁄4 sauce, sprinkle 1⁄4 cheese mixture over sauce. Repeat layers 3 more times, ending with cheese mixture.
- Bake in the preheated oven until cheese melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest 10 minutes before slicing.
Notes
- I can’t tell the difference between oven-ready noodles and regular unless they don’t get enough sauce on them, in which case they get crunchy.