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Marinated Veggie Lasagna
Serves 8 |
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Ingredients:
| 1 eggplant, sliced into strips |
| 1 zucchini, sliced into strips |
| 1 red bell pepper, sliced into strips |
| 1 green bell pepper, sliced into strips |
| 8 oz Cremini mushrooms, sliced |
| 1/2 red onion, diced |
| 1 box lasagna noodles, 16 oz. |
| 1 jar marinara sauce, 24 oz. |
| 2 cups ricotta cheese |
| 1 cup shredded mozzarella cheese |
| 8 oz parmesan cheese |
| For Marinade: |
| 1/4 cup balsamic vinegar |
| 2 tablespoons olive oil |
| 1 teaspoon onion powder |
| 1 teaspoon garlic powder |
| Sea salt, to taste |
| Ground black pepper, to taste |
Directions:
- Preheat the oven to 350° F.
- Pour balsamic vinegar, olive oil, onion powder, garlic powder, salt and pepper in a mixing bowl. Stir together until well combined.
- Place eggplant, zucchini, red and green bell peppers, mushrooms and red onion in a mixing bowl. Pour marinade over the veggies and let sit for 15 minutes.
- Bring a large skillet to medium heat. In small batches, cook marinated veggies until lightly browned on both sides. Transfer to a plate and set aside.
- Bring a large pot of water to a boil and cook noodles according to package instructions.
- Pour a ladle full of marinara sauce into a large baking dish, spread it evenly over the bottom. Top it with a layer of the cooked noodles, then a layer of grilled vegetables. Pour 1/3 of the ricotta cheese over the vegetables. Repeat with a ladle of marinara sauce, lasagna noodles, vegetables and ricotta to make three layers.
- Spoon a layer of marinara on top of third layer and sprinkle shredded mozzarella over the top. Cover with aluminum foil.
- Place the baking dish in the oven and bake for 25 minutes. Remove the aluminum foil and bake for an additional 15 minutes.
- Remove from the oven and let sit for 10 minutes before serving.
- Sprinkle parmesan cheese over the top. Slice into 8 servings and enjoy!
| Main Ingredient: | Zucchini, Eggplant, Bell Pepper, Mushroom |
| Cooking Method: | Bake |
| Course: | Dinner |
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