Roasted Veggie Lasagna

Photo: thetastestation

Ingredients

15 mushrooms

12 ounces bag of cherry tomatoes

1 red bell pepper

1 green bell pepper

2 small zucchini

1/2 red onion

2 cloves of garlic

1 package of whole wheat lasagna noodles

Spaghetti Sauce

Low fat ricotta cheese (small container)

Fresh mozzarella cheese

Olive oil

Sea Salt Salt

Fresh Cracked Pepper

Preparation

Slice your mushrooms, zucchini, and peppers. Halve the cherry tomatoes, and dice the onion and garlic. Spray (I use an olive oil mister) or spread olive oil on the bottom of a baking sheet. Spread your veggies out on the sheet and spray more olive oil on top of them and season with a little salt and pepper. Place in the oven at 350 degrees and let roast until the veggies are nice and soft.

While your veggies are roasting circle the bottom of a pot with olive oil and fill with water for your noodles. Add a little sea salt to the water and add noodles when it comes to a boil.

Next shred your mozzarella and mix half of it with your ricotta. Once your noodles and veggies are ready you can start constructing your lasagna. You can do that however you would like. Some like it saucy some like it cheesy, some have a very strict way they like to layer, and I do not want to mess with that, haha!

I started with a layer of sauce, then noodles, a little more sauce, then the roasted veggies, and then the ricotta mixture......repeat. I topped it with a little sauce and mozzarella. Bake at 375 degrees, until the cheese on top is bubbly and starting to brown.