Thursday, December 15, 2016

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

During the busy holiday season it's nice to be able to prepare meals a head of time to
enjoy later after a crazy day of work or Christmas shopping! My Roasted Vegetable
Lasagna is a hearty, comforting meal perfect on a chilly winter evening.

OXO Good Grips Vegetable Chopper

I'm all about time saving products that help make meal prep a snap.  No one wants to spend
all day or evening in the kitchen when there are holiday movies to watch and cookies to bake!

I used the OXO Vegetable Chopper to chop the onions and the OXO Mini Vegetable Slicer
to slice the zucchini and carrots for my roasted vegetable lasagna.  Both products are so
convenient and work like a charm! The angled blade on the slicer creates even slices in
seconds and the chopper chops veggies in one single motion! Both products are small
enough to store in my kitchen pantry so that I can grab them easily and they are dishwasher
safe as well.

OXO Good Grips Small Vegetable Slicer

I make oven roasted vegetables as a side dish at least once a week.  I love how roasting
brings outs the flavor and sweetness of vegetables and keeps them crisp and not soggy!

Roasted Vegetable Lasagna

The OXO Glass 3-Quart Bake Dish with Lid is just right for a family size pan of lasagna.
It can easily go from the freezer or fridge to the oven without the need to thaw.  The
comfortable handles make it easy to remove the dish from the oven and the lid helps keep
leftovers airtight.  I use this pan all the time!

Roasted Vegetable Lasagna

Serve with a side salad and garlic bread for a delicious, hearty meal for the entire family.
Then watch Christmas Vacation or your favorite holiday movie!
Happy holidays!

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

1 lb. package lasagna noodles (I used 12 noodles for this pan)
24 oz. jar spaghetti sauce
15 oz. container ricotta cheese
8 oz. package mozzarella cheese
1/4 C freshly grated parmesan cheese
9 oz. package frozen spinach, thawed & squeezed dry
1 large egg
1 tsp. Italian Seasoning
salt and pepper, to taste
2 large carrots, sliced
1 medium zucchini, sliced
2 C chopped broccoli florets
1 small onion, chopped
1 T extra virgin olive oil

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.
Place sliced carrots, zucchini, chopped broccoli and onions on prepared bake
sheet.  Drizzle with olive oil and toss to coat.  Sprinkle with salt and pepper.
Roast vegetable in the oven for 15 - 20 minutes or until crisp tender.
Remove from oven and set aside.

Reduce oven temperature to 375 degrees. Spray a large bake dish with
cooking spray.

Cook pasta according to package directions. Drain and set aside.
In a medium saucepan, heat spaghetti sauce.

In a large mixing bowl, combine ricotta, egg, Italian Seasoning and spinach.
Sprinkle with a little salt and pepper. Set aside.

Spoon spaghetti sauce into the prepared bake dish, just covering the bottom.
Layer 3 sheets of lasagna, top with 1/3 of the roasted vegetables, 1/3 of the
spinach ricotta mixture and 1/3 of the mozzarella cheese. Repeat for 2 more
layers.  Top with a layer of noodles. On the top layer pour remaining spaghetti
sauce, mozzarella cheese and parmesan cheese.
Cover with foil and bake for 30 minutes.  Remove foil and bake for addition
10-15 minutes or until cheese is browned and bubbly.

Allow lasagna to rest for 5-10 minutes before slicing.


This post is sponsored by OXO.  As always, all opinions are 100% my own.

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