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Рецепт Roasted Vegetable Lasagna
by Global Cookbook

Roasted Vegetable Lasagna
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Ингредиенты

  • 1/2 lb red bell peppers, seeded and diced
  • 1 x carrot, cut into
  •     matchsticks
  • 2 x zucchini cut into half moons
  • 1 x eggplant cut into cubes
  • 1 x onion, peeled and minced
  • 1 tsp extra virgin olive oil with a dash of toasted sesame
  •     oil
  • 1 tsp basil
  •     pepper
  • 6 x cloves garlic, peeled and wrapped
  • 1 x in foil
  • 1/2 tsp extra virgin olive oil
  • 8 med mushrooms cut thick
  • 1/2 lb raw spinach, cut into strips
  •     pepper
  • 9 x lasagna noodles, cooked
  • 1/2 c. low-fat mozzerella
  • 1/4 c. parmesan
  • 1 jar light spagetti sauce, ( i prefer ragu light)

Инструкции

  1. The Vegetables:Preheat oven to 400F. Toss the peppers, carrot, zucchini, eggplant, and onion in the oil and seasonings. Spread on baking sheet.....put foiled wrapped garlic in the corner of the pan. Bake for 30 min and then stir. Bake 15 minutes more. Remove and transfer to a large bowl. Squeeze baked garlic into the vegetables and stir well.
  2. The Spinach Layer:Pour the oil into a large frying pan or possibly wok on medium heat and fry the mushrooms till they start to brown. Add in the spinach and seasonings and cook till spinach wilts. Add in a tblsp of water if needed to help steam the spinach down. Transfer to a sieve to drain excess moisture.
  3. To assemble:Spoon a little sauce into a baking dish. Lay first 3 noodles down. Cover with 1/3 sauce, the mushrooms and the spinach, add in a sprinkle of parmesan. Cover with three more noodles, 1/3 sauce, the roasted vegetables and another sprinkle of cheese. Cover with last 3 noodles, the remaining sauce and parmesan and the mozzerella. Bake at 400F for 30 min. Remove from oven and let rest for 15 min before serving.