Roasted Vegetable Lasagna

This lasagna recipes has lots of veggies and tastes great.

Yield: ~3 servings

Ingredients

3 lasagna sheets

1-2 cups onion

2 zucchinis (approx 2-3 cups)

2 cups mushrooms

1/2 bell pepper

3 cups frozen spinach, defrosted

1/2 cup pasta sauce

5 tbsp ricotta

0.2 oz parmesan

1.5 tsp pesto (optional because I did not taste it)

Also consider adding garlic and/or fresh tomatoes

Instructions

1. Cook lasagna sheets.

2. Slice vegetables thinly.

3. In a large pan, saute onion. Add bell pepper. Cook. Add zucchini and mushrooms. Cook.

4. Layer pasta sheets, vegetables, sauce, and cheese/pesto mixture. Repeat. (Do not put sauce on top layer, so that the pasta crisps up.)

Notes: A lot of work. Make sure you use a large saute pan for the vegetables. It falls apart when I cut it warm. The veggies and cheese are the best--the noodles aren't that great. Don't put sauce on the top layer of lasagna--so that they crisp up.

Inspired by Healthy Food Guide

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