7 ingredients. That’s all. I swear! It’s easy prepare and there is very little cleanup. The hardest part of this lasagna is waiting for it to be done.
The amount of eggplant I use for this recipe depends on size of the eggplant. I bought 3 locally grown eggplant at Whole Foods that were barely bigger than the red pepper so I used 3 of them.
I cut the eggplant, peppers and onions into similar sizes.
This is the lasagna ready to be baked and before I covered it with foil:
The yummy-delish finished product:
Roasted Vegetable Lasagna
- 2 medium or 3 small eggplant, cut into chunks
- 1 large white onion, cut into chunks
- 1 large (or 2 smaller) red bell pepper, cut into large chunks
- 1 – 15 ounce container ricotta cheese
- 1 – 9 ounce box no-boil lasagna noodles
- 1- 16 ounce bag shredded mozzarella cheese (sometimes I’m guilty of using much more cheese than this but this is all I used this last time)
- 1 large jar of your favorite spaghetti sauce
- Preheat oven to 375. Prepare the veggies. Layer them evenly on a baking sheet and drizzle with extra virgin olive oil, kosher salt and pepper. Bake for 45 minutes stirring every 15 minutes.
- Spray the bottom of a deep 13×9 dish with olive oil cooking spray. Add about 1/4 spaghetti sauce on the bottom of pan. Next add 4 lasagna sheets, overlapping a bit. Add 1/2 of the roasted veggies, sauce and mozzarella cheese then 4 more pasta sheets. On top of the pasta sheets add all of the ricotta and smooth it around to cover the sheets. Add 4 more pasta sheets on top of the ricotta. Layer more sauce then the other half of the roasted veggies and more mozzarella cheese. Add the last layer of pasta sheets, the remaining sauce and cover with the remained mozzarella cheese.
- Cover with foil and bake for 45 minutes at 375 degrees. Uncover and bake another 5-10 minutes. Remove from oven and cool 10 minutes before serving.