Roasted Vegetable Lasagna
6 STEPS
1 medium
Onion
2 cups
Carrots
1
Red Or Orange Pepper
1-2 zucchini about 3 cups chopped
Zucchini
1 medium
Onion
2 cups
Carrots
1
Red Or Orange Pepper
1-2 zucchini about 3 cups chopped
Zucchini
1
Eggplant
5 cloves
Garlic
Enough to coat vegetables
Olive Oil
12 noodles
Lasagna Noodles
1 can
Fire Roasted Diced Tomatoes
1 stick
Butter
1/2 cup
Flour
4 cups
Milk
1tsp
Nutmeg
1 tsp
White Pepper
3 cups
Mozzarella Cheese
1 cube / 1/2 tsp
Chicken bouillon
Chop all veggies using the food chopper
1
Toss chopped veggies in oil and add 5 cloves of minced garlic. Roast at 400 degrees for 25-30 min
2
Boil 12 lasagna noodles according to box directions.
3
Melt butter then stir in flour and add milk. Add bouillon and spices and simmer till thick.
4
Add one can drained fire roasted tomatoes to the roasted veggie mixture.
5
Layer your lasagna! Cover and bake at 375 for 45-50 minutes.
6