Roasted Vegetable Lasagna

Ingredients:

  • 3 cups butternut squash, peeled and diced
  • 2 cups eggplant, diced
  • 2 cups zucchini, diced
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 3 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 tablespoon dried oregano
  • Salt and pepper, to taste
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 cup chopped fresh basil leaves
  • 12 no-boil lasagna noodles
  • 2 cups ricotta cheese
  • 1 cup grated Parmesan cheese
  • 4 cups shredded mozzarella cheese

Directions:

  1. Preheat the oven to 400┬░F (200┬░C).
  2. In a large bowl, toss together the butternut squash, eggplant, zucchini, onion, bell peppers, garlic, olive oil, oregano, salt, and pepper. Spread the vegetables out on two sheet pans and roast for 25 minutes, stirring occasionally, until they are tender and lightly browned.
  3. Reduce the oven temperature to 350┬░F (175┬░C).
  4. In a medium bowl, mix together the crushed tomatoes and basil.
  5. In a 9x13 inch baking dish, spread 1/3 of the tomato sauce on the bottom. Arrange 3 lasagna noodles on top of the sauce. Spread 1/3 of the roasted vegetables over the noodles, followed by 1/3 of the ricotta, Parmesan, and mozzarella cheeses. Repeat the layers two more times, ending with a layer of cheese on top.
  6. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 30 minutes, until the cheese is golden brown and bubbly.
  7. Let the lasagna cool for 10 minutes before slicing and serving.

This recipe features butternut squash, eggplant, zucchini, onion, and bell peppers, which are all great vegetables to showcase on a website. It also includes crushed tomatoes, fresh basil, ricotta cheese, Parmesan cheese, and mozzarella cheese, all of which are delicious and versatile ingredients.