Roasted Vegetable and Lemon Ricotta Lasagna

I usually try to stay away from any kind of Italian food. Not because I don't love it but because it is a trap. So many delicious carbs to ruin my healthy eating routine, so little time! But this....is different. There are only 3 layers of noodles, all whole wheat. 4 layers of delicious roasted vegetables, spinach and mushrooms. All of that, combined with a fresh lemon-ricotta, and you have the best lasagna ever. Perfect for using that summer squash and fresh tomatoes if you have them! And while this recipe is tedious because of the home made sauce and oven roasting all of your veggies, it is totally worth it!

Roasted Vegetable and Lemon Ricotta Lasagna

Sauce

1 can whole tomatoes

1 can diced tomatoes

1/4 cup tomato paste

1 small onion, diced

4 cloves garlic, minced

1/2 cup basil leaves, roughly chopped

1 teaspoon red pepper flakes

salt & pepper

2 tablespoons olive oil

1 eggplant

2 zucchinis

1/2 red, yellow, and orange bell pepper

2 cups mushrooms

2 cups spinach

Olive oil

Sea Salt

2 cups ricotta cheese

1 lemon

1/4 teaspoon lemon pepper

1 cup low-fat mozzarella cheese

1 package whole wheat lasagna noodles

In a large pot, heat olive oil over medium-high heat. Add onions, garlic, and red pepper flakes and sautee' for 5 minutes. 

Add diced and whole tomatoes, along with liquid, tomato paste, basil, salt and pepper to pot. Bring to a boil and reduce to a simmer for 30 minutes. Set aside. 

Heat oven to 500 degrees. Slice eggplant, zucchini, and bell peppers into thin slices. Place on a baking sheet, brush with olive oil and sprinkle with sea salt. 

Roast in oven for 10-15 minutes or until vegetables begin to char. Remove from oven and allow to cool.

In a large saucepan heat 1 tablespoon of olive oil over medium heat. Slice mushrooms and add to pan, along with spinach. Cook for 4-5 minutes. Set aside. 

In a small bowl add ricotta cheese. Zest lemon into bowl, and squeeze juice into bowl. Add lemon pepper and sit to combine.  Set aside.

Assembly

1.) Reduce oven to 350 degrees. Spread a thin layer of sauce on the bottom of a 8x8 glass dish. 

2.) Next add a layer uncooked noodles, then spread a layer of lemon ricotta cheese over noodles. 

3.)Top with a layer of roasted vegetables, then a layer of spinach and mushrooms. 

4.) Top with another layer of sauce, and repeat steps 2 more times. 

5.) Finish with a layer of vegetables, then sauce, and mozzarella cheese.
6.)Bake for 45-50 minutes, until cheese is golden and bubbly on top!