Roasted Vegetable Lasagne Recipe

1 Mins read

1 box swiss lasagne
1 jar Prego traditional or marinara sauce (23 oz)
1 large red bell peppers (halved)
2 medium eggplants
3 medium zucchini
16 oz ricotta cheese
1 large egg
1 cup Parmesan cheese (grated)
8 oz mozzarella (thinly sliced)
1 cup cheddar cheese (grated)
i tbsp garlic (minced)
Fresh basil leave

Roast peppers in the oven, until skin is blistered all over. Coat eggplant and zucchini slices in oil, season with salt and pepper and roast until golden and tender, turning once. Make a paste with ricotta, egg, garlic, 1/2 cup cheddar and Parmesan blend, and 1/2 teaspoon black pepper. Mix the remaining grated cheeses together. Start with a thin layer of Prego sauce on the bottom of the pan, followed by a layer of pasta. Smear ricotta paste over the pasta and then place eggplant slics. Spoon more Prego over the eggplant and sprinkle grated cheeses and mozzarella. Place another layer of pasta and repeat layering with the zucchini and again with the red peppers. Finally top with a layer of pasta, smeared with ricotta paste, and any remaining vegetables. Spoon Prego this top layer and add remaining grated cheese and mozzarella. Bake until cooked and cheese is bubbling, bake at 350 degree F for 45 to 55 minutes.

Serves 6

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