Roasted Vegetable Lasagne

Vegetarian night for everyone! I don’t generally eat “traditional lasagne” since I’m not a ground beef fan, so I’m quite happy to make it vegetarian!

Roasted Vegetable Lasagne

12 lasagne noodles

1 cup fresh baby spinach

4 cups assorted chopped raw vegetables (cauliflower, broccoli, eggplant, zucchini, onion, mushrooms, etc)

1 ½ cups tomato/pasta sauce

2 cups mozzarella cheese

1 cup cream cheese, ricotta or goat cheese (softened)

1 TBSP olive oil

1 clove garlic, minced

1 TBSP oregano

1 tsp crushed red pepper flakes

Salt and pepper to taste

Pre-heat oven to 350F

Spread chopped vegetables (excluding spinach) on a baking sheet and drizzle with olive oil, garlic, salt and pepper, oregano and red pepper flakes.  Toss, then put in oven for about 15 minutes.

While vegetables are roasting, cook lasagne noodles according to package.

Start layering lasagne noodles in 9x13 pan with sauce, cooked vegetables, spinach and both types of cheese.  Top final layer with sauce and mozza cheese only.

Bake for 45 minutes (or freeze for a ready-made meal another day and bake at 350F for 2 hours)