Summer Roasted Vegetable Lasagna

For the roasted veggies layer:

• 2 bell peppers seeds removed and sliced
• 2 large zucchini chopped
• 1 bunch of asparagus ends removed and chopped
• 1 package sliced mushrooms 8 oz., (or bella mushrooms, sliced)
• 1/2 yellow onion chopped
• 1-2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt
• pinch of pepper
• 2 ears corn kernels cut off (or 1 cup frozen or fresh corn kernels), cooked

For the ricotta layer:

• 1 15 oz. container part skim ricotta cheese
• 1 cup baby spinach chopped
• 1/4 cup Parmesan cheese shredded
• 2 eggs
• 2 garlic cloves finely chopped/pressed
• 2 tablespoons fresh herbs chopped: combination of basil/rosemary/thyme/oregano (or 1 1/2 teaspoons dried Italian herbs)
• 1/2 teaspoon salt

Other Ingredients:

• 1 package oven-ready lasagna noodles 9 oz.
• 2 jars marinara sauce 24 oz. jars (I like to use a marinara sauce with garlic and herbs in it, but plain marinara sauce is great too)
• 2 cups low moisture part skim mozzarella cheese shredded

• Start by roasting vegetables: Add chopped bell peppers, zucchini, asparagus, mushroom, and onion on a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper.
  
• Roast at 425 for 40-50 minutes, until roasted and veggies have browned edges. Remove from oven, add corn to baking sheet.
  
• While the vegetables are roasting make the ricotta mixture. In a large bowl combine ricotta, chopped spinach, Parmesan, 2 eggs, garlic cloves, herbs, and salt. Stir well until smooth mixture forms. Keep in the refrigerator until ready to use.
  
• Preheat oven to 350, lightly spray a large baking dish with cooking spray (4-5 quart baking dish recommended, like this one or this one)

To assemble the lasagna, here are the layers:

• 1/2 bottle marinara sauce, spread out to cover bottom of baking dish
• 4 sheets of noodles, laid out on top of marinara sauce
• 1/2 of the roasted vegetables, top veggies with 1/4 cup shredded mozzarella and 1/2 bottle marinara sauce
• 4 sheets of noodles, laid out on top of marinara sauce
• Ricotta mixture, spread evenly to edges
• 4 sheets of noodles, laid out on top of ricotta layer
• Remaining 1/2 veggies, 1/4 cup mozzarella cheese, 1/2 jar marinara sauce
• 4 sheets of noodles, laid out on top of marinara sauce
• 1/2 jar marinara sauce, spread over noodles, remaining cheese sprinkled over the top
• Bake for 40-50 minutes, until the cheese is melted and starting to turn slightly brown. Remove from oven and let cool 20 minutes before cutting/serving.
  
• Optional: sprinkle top with some chopped fresh basil before serving

1. You want about 4 cups roasted veggies, can be any combination of veggies
2. Vegetables can be roasted or grilled
3. Vegetables can be roasted/grilled ahead of time
4. Lasagna can be assembled ahead of time and baked at a later time (350 degrees for 45 minutes, let cool 20 minutes before serving)
5. Lasagna can be frozen either cooked or uncooked