Lasanha de legumes assados

Ingredientes

• 2 pounds whole cherry tomatoes (or vine tomatoes cut into quarters)
• 2 whole garlic cloves (peeled)
• 2 tablespoons extra-virgin olive oil
• Salt
• 1 medium eggplant (peeled if desired, cut into 1-inch cubes)
• 2 bell peppers (red, orange or yellow, cut into 1-inch cubes)
• 1 medium zucchini (cut into 1-inch cubes)
• 1 red onion (thinly sliced)
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 2 cups baby spinach leaves (or other leafy greens)
• 1 pound whole milk ricotta
• 3/4 cup grated fresh Parmesan cheese
• 2 tablespoons chopped parsley (or fresh basil, plus more for garnish)
• 1/2 pound fontina, low-moisture mozzarella or havarti cheese
• 12 no-boil lasagna pasta sheets

Modo de preparo

1. 1

   Heat oven to 425 ( 220C) degrees, with the rack positioned in the center.

2. 2

   --- Make the sauce: ---

3. 3

   Put 2 pounds whole cherry tomatoes on a rimmed baking sheet with 2 whole garlic cloves, 2 tablespoons extra-virgin olive oiland 1 teaspoon salt. Roast until the tomatoes are very soft, about 20-25 minutes.

4. 4

   Transfer the tomatoes and all the pan juices to a blender or food processor and blend until smooth. The sauce can be made up to one week ahead and stored in the refrigerator.

5. 5

   --- Roast the vegetables ---

6. 6

   Toss the eggplant, bell peppers, zucchini, and red onion on a rimmed baking sheet. Add 1 ½ teaspoons salt, black pepper and the olive oil and toss everything to coat.

7. 7

   Roast the vegetables alongside the tomatoes 20-25 minutes, stirring halfway through, until they're are soft and slightly browned. Remove from the oven and immediately add the spinach. Toss with tongs to mix and wilt the greens.

8. 8

   --- Assemble and bake the lasagna ---

9. 9

   Reduce the oven temperature to 400 (200C) degrees. Lightly coat an 8x8-inch baking pan with olive oil.

10. 10

    Combine the ricotta, ¼ cup of Parmesan and the parsley in a small bowl.

11. 11

    Ladle ⅓-cup tomato sauce evenly over the bottom of the pan. Arrange 3 pasta sheets, slightly overlapping, over the sauce. Spread ⅓ of the vegetables, ⅓ of the ricotta mixture, ⅓ of the grated fontina and ⅓ cup sauce over the noodles. Repeat twice more, gently pressing the noodles down each time. Make the final top layer with all the remaining sauce and ½ cup of the Parmesan cheese.

12. 12

    Cover the pan with foil and place on a baking sheet to avoid spills in the oven. Bake 30 minutes. Take a peek under the foil — if the sauce is bubbling, the cheese melted and the noodles are tender, it's done. If not, cover and bake an additional 5 to 10 minutes.

13. 13

    Remove the pan from the oven and cool 30-60 minutes before serving. Sprinkle with chopped parsley. Slice into pieces and serve.