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Roasted Vegetable Lasagne

Roasted Vegetable Lasagne

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Enjoy this Italian favorite with a vegetarian twist.
Enjoy this Italian favorite with a vegetarian twist.

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Categories:Types, Recipes/Menus
Published by: Mind Yourself Chicago on Aug 17, 2011
Copyright:Attribution Non-commercial


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Roasted vegetable lasagna | vegetarian

Ingredients: Serves 6 Marinade: 1/2 cup olive oil 2 tbs balsamic vinegar 2 tbs chopped parsley 1 cloves of chopped garlic 1 teaspoon tomato paste 1 tbs of chopped capers Salt and pepper to taste 1 yellow or red pepper 1 large eggplant 2 large zucchinis 1 medium sweet potato 5 medium size tomatoes 1/3 cup pesto 300 grams bocconcini mozzarella 1/2 cup grated Parmesan cheese 375 grams lasagna sheets Additional olive oil as needed Directions:

Combine all of the marinade ingredients in a bowl and whisk. Place to the side. Preheat oven to 400F. Roast the red pepper over an open flame, grill until the skin blackens and blisters. Place aside and let cool. Peel, cut open to remove seeds and slice into long flat pieces. Place the red pepper and remaining vegetables in a baking dish, coating with the half the marinade. Bake for 15-20 minutes, remove from oven and flip vegetables coating the other side with the remaining marinade. Bake for an additional 15-20 minutes. If your lasagna is not fresh, remember to read the directions for the noodles. You will need 24 sheets of 4 X 6 ½ inche lasagna noodles. In the baking dish, you will make 6 individual stacks in the following order: pasta, zucchini and sweet potato, 2 teaspoons pesto and bocconcini slices, pasta, eggplant and red pepper, pasta, tomatoes, 2 teaspoons pesto and bocconcini slices, pasta. Brush the top with olive oil, any remaining pesto and marinade and sprinkle with grated Parmesan cheese. Bake for 15-20 minutes or until heated through and tender. To find more easy vegan and vegetarian recipes go to: http://www.mindyourselfchicago.com/tag/meatless-monday/

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