{"id":1037,"date":"2010-02-08T08:19:02","date_gmt":"2010-02-08T16:19:02","guid":{"rendered":"http:\/\/topmomblog.com\/?p=1037"},"modified":"2011-08-08T21:43:55","modified_gmt":"2011-08-09T04:43:55","slug":"meatless-monday-veggie-lasagna","status":"publish","type":"post","link":"https:\/\/shescookin.com\/meatless-monday-veggie-lasagna\/","title":{"rendered":"Meatless Monday – Roasted Veggie Lasagna"},"content":{"rendered":"

One day, while surfing Foodbuzz\u2019s \u201cDaily 9\u201d, a photo called the Greatest Vegetable Lasagna in the World <\/em>caught my eye. I clicked on it and scanned the recipe, the blogger was from Iceland (if I remember correctly) and linked to two sites that inspired her adaptation. The photos resulted in a Pavlovian response of instantaneous salivating and made me determined to develop my own mouth-watering rendition.<\/p>\n

Preparing all the components for lasagna can be time-consuming, but if you love lasagna, it\u2019s totally worth it! I had a rainy afternoon to dedicate to it and there are shortcuts*<\/span> that can save you time, yet don\u2019t sacrifice taste. This dish is meatless but is chock-full of flavor with a bit of a punch from the Arrabiata sauce.<\/p>\n

\"Veggie<\/p>\n

Veggie Lasagna with Arrabiata Sauce<\/span><\/h2>\n

1 pkg. organic oven-ready lasagna*<\/span>
\n2 -25 oz. jars prepared organic Arrabiata Sauce*<\/span>
\n(one for additional sauce at the table)
\n1-16 oz. container part-skim ricotta cheese
\n\u00bd c. prepared pesto sauce
\n2 T. olive oil
\n8- oz. grated mozzarella<\/p>\n

Vegetables:
\n2 medium eggplants, cut crosswise into \u00bd inch rounds
\n4 medium zucchini, sliced lengthwise into \u00bc inch slices
\n2 red or yellow peppers, cored and seeded
\n\u00bd onion, sliced
\n\u00bc c. olive oil
\n1-16 oz. pkg. prewashed spinach, steamed and drained<\/p>\n

1. Preheat oven to 350 degrees F. Spray two cookie sheets with oil. Brush the vegetables with olive oil. Roast in batches, turning once \u2013 about 5 minutes per side or until softened. The peppers need to roast until the skin is blackened. Allow to cool, then remove the skin and slice into strips.<\/p>\n

\"Veggie<\/p>\n

2. In a glass bowl, mix the ricotta with pesto sauce and 2 T. olive oil.<\/p>\n

3. Spray a 13×9 baking or lasagna pan with oil. Spread sauce to cover the bottom of the pan. Layer with lasagna, overlapping the pieces. Then a layer of ricotta – use a rubber spatula to spread. Followed by a layer of vegetables, then topped with half of the grated mozzarella. Spoon more sauce on top and repeat layering, ending up with mozzarella and spoonfuls of sauce.
\nBake for 1 hour 15 minutes, allow the lasagna to rest for 10 minutes before serving.<\/p>\n

I served the lasagna on a bed of spinach which was meant to be included IN the lasagna \ud83d\ude1b Heat additional sauce to spoon over lasagna at the table.<\/p>\n

Enjoy \ud83d\ude42<\/p>\n

* Note: these are shortcuts that can make preparation of this dish less labor intensive. Also, I always suggest buying organic for all ingredients.<\/span><\/p>\n