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Roasted Vegetable Lasagna
Wow your guests with this twist on a crowd-pleasing classic. A fantastic dish to showcase local produce after a trip to the farmers market. This savory vegetable lasagna works well as a compliment to seafood, especially when paired with a favorite white wine.
2 medium red, green or yellow bell peppers, each cut into 8 pieces
1 medium onion, cut into 8 wedges
1 large zucchini, cut into 2-inch pieces (2 cups)
1 eggplant sliced into 1/8 inch thick slices
8 roma tomatoes sliced ¼ inch thick
¼ C minced garlic
1 package (8 ounces) whole mushrooms, cut in half
2 tsp olive or vegetable oil
1/2 tsp ground black pepper
½ tsp ground white pepper
2 tsp chopped fresh or 1/2 teaspoon dried basil leaves
9 uncooked lasagna noodles
15 oz. ricotta cheese
1/2 C chopped basil
1 egg, slightly beaten
2 C shredded provolone cheese
1 C shredded mozzarella cheese
Heat oven to 425º. Spray bottom and sides of jelly roll pan, 15 1/2x10 1/2 x1-inch, with cooking spray.
Place bell peppers, onion, zucchini, eggplant, mushrooms, tomatoes, oil, garlic, salt, pepper and basil in large bowl; toss to coat. Spread vegetables in pan. Bake uncovered about 30 minutes or until crisp-tender. Cool slightly.
Reduce oven temperature to 350º. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray. Cook and drain noodles as directed on package. Mix ricotta cheese and egg.
Place 3 noodles lengthwise in baking dish. Spread with half of the ricotta mixture. Top with 2 cups vegetables and 1 cup of the provolone cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles and remaining vegetables. Sprinkle with mozzarella cheese.
Bake uncovered 40 to 50 minutes or until hot in center and top is golden brown. Let stand 5 minute before cutting. Cut into squares and serve.