Meatless Roasted Vegetables Lasagna

Name: Meatless Roasted Vegetables Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 473 milliliters grated Asiago cheese; 59 milliliters all-purpose flour; 5 garlic cloves, minced; 3 green peppers, sliced; 454 grams lasagna noodles; 710 milliliters milk; 12 servings Freshly grated nutmeg, to taste; 12 servings Olive oil; 2 larges onions, sliced; 3 larges red bell peppers, sliced; 12 servings Salt and pepper; 454 grams whole-milk mozzarella cheese, shredded; 1 Handful fresh thyme; 591 milliliters tomato sauce; 59 milliliters unsalted butter; 4 green zucchini, sliced

Meatless Roasted Vegetables Lasagna might be just the Mediterranean recipe you are searching for. One portion of this dish contains roughly 28g of protein, 26g of fat, and a total of 522 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 12. Plenty of people really liked this main course. Head to the store and pick up asiago cheese, olive oil, nutmeg, and a few other things to make it today. To use up the onions you could follow this main course with the Candy Corn Cupcakes as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Put the vegetables in a baking dish lined with baking paper to prevent them from sticking.

Ingredients you will need

Vegetable

Equipment you will use

Baking Paper

Baking Pan

Drizzle with olive oil and add the garlic and thyme, season with salt and pepper.Use your hands to mix well then, roast for 20-30 minutes. Set aside.Bring a large pot of salted water to a boil over high heat.

Ingredients you will need

Salt And Pepper

Olive Oil

Garlic

Thyme

Water

Equipment you will use

Pot

Add the noodles and cook until al dente, 8 to 10 minutes.

Ingredients you will need

Pasta

Drain and rinse with cold water to cool.

Ingredients you will need

Water

Drain again and lay the noodles on a baking sheet and cover with a wet towel.In a saucepan over medium heat, bring the milk to just below a boil. In another saucepan over medium-high heat, melt the butter.Stir the flour into the butter and cook, stirring, for about 2 minutes.

Ingredients you will need

Pasta

Butter

All Purpose Flour

Milk

Equipment you will use

Baking Sheet

Sauce Pan

Remove from the heat and gradually whisk in the hot milk.Set over medium-low heat and cook, stirring, until thick and smooth, about 3 minutes. Season with salt, pepper and add the nutmeg.

Ingredients you will need

Nutmeg

Pepper

Milk

Salt

Equipment you will use

Whisk

Remove the sauce from the heat. Set aside.Preheat oven to 375°F. Grease a 9-by-13-inch baking dish with olive oil.Cover the bottom of the prepared dish with a layer of the noodles.Spoon one-third of the tomato sauce over the noodles. Top with one-third of the roasted vegetables and then with one-third of the white sauce.

Ingredients you will need

Tomato Sauce