Roasted Vegetable Lasagna

This Roasted Vegetable Lasagna recipe takes a bit of preparation, but it is well worth the results and makes great leftovers for lunches! Prepare it when you have extra time, such as a Sunday afternoon so it will be ready to bake as your Meatless Monday Meal. It’s Gluten-Free and Grain-Free as no noodles are needed either. Serve it with a side of Cheesy Garlic Coconut Flour Bread.

Roasted Vegetable Lasagna Recipe

Serves 4-6

Ingredients

• 1 Large Eggplant, sliced into 1/4 inch rounds
• 1/2 pound medium Mushrooms, cut into 1/4 inch slices
• 3 small Zucchini, sliced lengthwise into 1/4 inch slices
• 2 Sweet Red Peppers, cut into 6 pieces each
• 3 tablespoons Olive Oil
• 1 clove Garlic, minced
• 1 (15 ounce) container organic Ricotta Cheese, drained
• 1/2 teaspoon Pepper
• 1/4 cup organic Parmesan Cheese, grated
• 1 Egg
• 1 teaspoon Sea Salt
• 1 (26 ounce) jar Pasta Sauce (check ingredients) or Homemade Sauce
• 2 Cups Mozzarella Cheese, grated
• 3 Tablespoons Basil, mined

Directions

1. Spread eggplant and mushrooms onto a baking pan. Place zucchini, red peppers and onion on a second pan.
2. Combine oil and garlic; brush over both sides of egg plant and mushrooms.
3. Sprinkle with salt and pepper.
4. Bake uncovered at 400 degrees for 15 minutes.
5. Turn vegetables over and cook 15 minutes more. Remove egg plant and mushrooms.
6. Bake zucchini and red peppers for 5-10 minutes until edges are browned.
7. In a bowl, combine ricotta cheese, parmesan cheese and egg.
8. Spread 1/2 cup pasta sauce in a 9″x 13″x 2″glass baking dish. Layer with half the ricotta cheese mixture, half of the vegetables, a third of the pasta sauce, 2/3 cup mozzarella cheese. Sprinkle with basil. Repeat layers. Top with remaining pasta sauce.
9. Cover and bake at 350 degrees for 40 minutes.
10. Uncover, sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.
11. Let stand 10 minutes before cutting.