Tuesday, May 17, 2016
Roasted Vegetable Lasagna
Is it summer yet? I feel like I am just trudging my way towards summer. I swear each school day is a little longer than the previous one. Any other teachers out there feel me? I know you do because this facebook link keeps getting shared:
Now, don't get me wrong, I love my job and I love my students and I love my fellow teachers. I just am also super freaking excited for this summer. I have a pretty big summer ahead of me and with my first wedding shower (there are 3) this weekend, I just can't focus on anything else.
The weather is also (finally) getting nicer and that makes it extra hard to focus. The longer days and warmer weather are making me so much happier. I have also been cooking more because when it is lighter out I just feel less tired. This lasagna happened because of one of those nights.
You are going to love this. You roast a TON of vegetables and then you layer them with some pasta and a TON of cheese. Then you bake it and someone it magically becomes a crazy good lasagna. Even the vegetable haters out there are going to love this! I was inspired by How Sweet It Is and then I just used my own vegetables and cheese and had way too much fun with it.
Roasted Vegetable Lasagna
8 oz sliced portobello mushrooms
10 oz broccoli florets
1 sweet onion, chopped
1 red pepper, chopped
1 zucchini, quartered
1 pint red grape or cherry tomatoes
1 pint yellow grape or cherry tomatoes
salt and pepper
2 cups light ricotta cheese
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp salt
pinch of pepper
1 burrata ball
1 8 oz container of pearl mozzarella balls
1 8 oz container shaved parmesan cheese
8 oz smoked provolone cheese, shredded
1 24 oz jar of marinara sauce (your favorite)
1 box no-boil lasagna noodles
1. Line 3 pans with parchment paper and preheat oven to 425.
2. Place mushrooms, broccoli, onion, pepper, and zucchini into a bowl and toss with 2 tbsp of olive oil, and salt and pepper (to taste). Spread out the veggies onto two pans.
3. Place all the tomatoes in a bowl and toss with 2 tbsp of olive oil and some salt and pepper. Spread these guys out on the third pan.
4. Place the pans in the oven and roast for 25-30 minutes. Take out from oven.
5. While the veggies are roasting, in a medium bowl, mix the ricotta with half the parmesan, half the provolone, and the basil, oregano, salt and pepper.
6. In a 13 by 9 inch pan, spread a thin layer of marinara sauce. Place three long lasagna noodles on this. Spread some ricotta mixture on top and then sprinkle a few mozzarella pearls. Then, take about 1/3 of the veggies and sprinkle on top. Drizzle with marinara sauce, and in a few roasted tomatoes, and then shred about 1/3 of the burrata ball and sprinkle over the top. Place more lasagna noodles over this and repeat with two more layers. For the final layer, drizzle some marinara sauce on top and then sprinkle the remaining Parmesan and provolone. Also add the remaining tomatoes on top.
7. Reduce the heat of the oven to 400 and bake the lasagna for 45 minutes. Let sit for about 30-60 minutes.