Lasanha fácil de legumes assados no forno com um toque marcante e bem queijudo

Ingredientes

• 2 medium Zucchini (slice thick to ensure tenderness)
• 2 medium Red bell peppers (enhances sweetness)
• 1 medium Eggplant (salt before roasting)
• 1 large Red onions (caramelizes beautifully)
• 1 cup Cherry tomatoes (adds juiciness)
• 15 oz Ricotta cheese (provides creamy richness)
• 3 cups Mozzarella cheese (shredded for gooeyness)
• 1 cup Parmesan cheese (grate fresh for flavor)
• 9 oz Lasagna noodles (no-boil for convenience)
• 24 oz Marinara sauce (robust, herb-infused)
• 2 tbsp Olive oil (enhances caramelization)

Modo de preparo

1. 1

   --- Preparation ---

2. 2

   Preheat oven to 425°F. Position rack in upper third and line a baking sheet with foil.

3. 3

   Toss vegetables in a large bowl with olive oil, salt, and pepper.

4. 4

   Spread vegetables evenly on the prepared sheet and roast for 20–25 minutes.

5. 5

   Lower temperature to 375°F after roasting and let tray sit for five minutes.

6. 6

   --- Assembly ---

7. 7

   Coat the bottom of a 9×13-inch baking dish with marinara sauce.

8. 8

   Layer no-boil noodles over sauce, then add ricotta, roasted vegetables, and shredded mozzarella.

9. 9

   Repeat layers until the dish is nearly full, finishing with extra mozzarella and Parmesan.

10. 10

    Cover with foil and bake for 30 minutes, then remove foil and bake 10 more minutes.

11. 11

    Let the lasagna rest at room temperature for 10 minutes before serving.