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    You are in: Home / Recipes / Michelle's Lasagna With Oven-Roasted Vegetables Recipe
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    Michelle's Lasagna With Oven-Roasted Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    30 mins

    1 hrs 10 mins

    Ravedeb's Note:

    I recently had this at a dinner party and knew I had to have the recipe! Roasting the vegetables gives the lasagna a richer flavor.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the oven to 450°F
    2. 2
      In a large roasting pan, combine bell peppers, eggplant, zucchini, squash, mushrooms, shallots, and rosemary. Toss with the oil, 1 ¼ tsp salt, ¼ tsp pepper. Roast, stirring occasionally, until softened and beginning to brown, about 25 minutes.
    3. 3
      Discard the rosemary sprig, if using. When the shallots are cool enough to handle, peel and chop them. Combine the chopped shallots, ricotta, 1 cup of mozzarella, 2 tablespoons of the parmesan, nutmeg, egg, ½ tsp salt, 1/8 tsp pepper.
    4. 4
      Cook the lasagna noodles, slightly underdone. Drain with cold water and dry on paper towels.
    5. 5
      Oil a 9x13” baking dish. Spread ½ cup of tomato sauce over the bottom of dish. Lay several sheets of pasta, slightly overlapping, on the sauce. Dot with half the ricotta mixture. Spread half of the roasted vegetables on top of the cheese. Pour about 1 cup of sauce over the vegetables. Top the sauce with a second layer of pasta. Dot with the remaining ricotta mixture and cover with the remaining vegetables and about 1 cup of sauce. Top the sauce with a final layer of pasta and the remaining sauce. Sprinkle with the remaining 1 cup of mozzarella and 2 tablespoons of parmesan.
    6. 6
      Bake at 350F until golden and bubbling, about 45 minutes. Let rest 15 minutes before cutting into squares.

    Ratings & Reviews:

    • on January 23, 2012

      55

      I made this and thought it was very good. I did almost double the ricotta because I like my lasagna's with more vs less ricotta and it seemed to me to be the perfect amount. Will definitely make again.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Michelle's Lasagna With Oven-Roasted Vegetables

    Serving Size: 1 (663 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 602.5
     
    Calories from Fat 220
    36%
    Total Fat 24.4 g
    37%
    Saturated Fat 10.6 g
    53%
    Cholesterol 85.4 mg
    28%
    Sodium 2112.7 mg
    88%
    Total Carbohydrate 70.1 g
    23%
    Dietary Fiber 10.0 g
    40%
    Sugars 17.4 g
    69%
    Protein 29.6 g
    59%

    The following items or measurements are not included:

    rosemary sprigs

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