De Tierra Tierra
October 18, 2017 | Recipes | De Tierra Tierra

Roasted Root Lasagna & Puzzler Red Blend


1 red pepper, 2 carrots and 3 stalks peeled celery, cut into 1/2" dice
4 zucchini, cut into 1/2" dice
1 lb. mushrooms cut into 1" dice (recommend portabellas)
4 shallots and 4 garlic cloves, cut into 1/2" dice
1 lb. (16oz) mozzarella cheese, grated (2-3 Cups.)
1 Cup. Parmesan cheese, grated
4-5 Cup. pasta sauce
2 TBL Italian Mixed Dried Herbs
3 TBL olive oil
1 tsp. kosher salt
1 pkg. Barilla No-Boil Lasagna noodes


Heat oven to 300°. Place all diced vegetables (you should have about 7-8 cups total) and dried herbs in a shallow roasting pan. Toss lightly with olive oil and salt. Roast, stirring about every half hour until vegetables are caramelized and beginning to brown (about 2.5 – 3 hours total). Put 1/2 cup of pasta sauce on the bottom of a seperate 9x12" baking pan. Put in a layer of 3 no-boil lasagna noodles to cover the pan, then a layer of roasted vegetables, then one-fourth of the cheese mixture, then repeat until pan is full and all ingredients are used. Top with remaining pasta sauce.

NOTE: do not put cheese on the top.   

Bake lasagna, covered, at 350° for 1 hour to 1-1/4 hour until bubbly on the edges and a little towards the middle. Let stand at least 15 minutes before cutting into squares and serving. Longer is better!  Freezes well.






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