Roasted Vegetable and Spinach Lasagna

I've only tried one other lasagna recipe and I don't remember it taking NEARLY as long to prepare.
This is delicious, but be warned: it takes almost 2 hours to prepare and another hour in the oven. It's definitely a good option to provide lunches/dinner for over a week (for one), but make sure you have your head in the game before you get started. I made this on a really lovely Sunday afternoon, and the whole time I was wishing I was outside.

Notes:
I just used mozzarella cheese instead of a mix, but only because I couldn't find the one called for - the mix sounds delicious though.
I don't really see any need to use frozen spinach, it was more annoying than anything - feel free to chop your own.
I did my layers: sauce, noodles, cheese mixture, veggies, sauce. I got confused. I only ended up using half of my noodles. Didn't matter in the end - do the layers however you want!

2 zucchinis, sliced 1/2 inch thick
2 red peppers, seeded and cut into thick slices (4-6 slices each pepper)
1 (375g, 13oz) package of uncooked oven ready lasagna noodles
2 cups of parmesan, mozzarella, and provolone cheese mix
1 medium onion, finely chopped
5-6 cloves of garlic, finely chopped
16 oz mushrooms
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp dried thyme
1 (156 mL, 5.5 fl oz) can of tomato paste
1 1/2 tsp paprika
1 (739mL) jar of roasted red pepper and garlic tomato sauce
475g ricotta cheese
2 300g packages of frozen chopped spinach, thawed with water rung out
2 eggs
Extra virgin olive oil
salt and pepper


In a small bowl, mix the zucchini with a small amount of olive oil and salt and pepper. Place the zucchini and red pepper slices on a baking tray and bake at 450F for 25 minutes. Half way through, turn the zucchini and red peppers so that they are evenly cooked on both sides. Let cool, and roughly chop the zucchini and red peppers.

In a pan, saute the onions and garlic with some olive oil until the onions are translucent. Add the mushrooms, basil, oregano, and thyme and continue to saute until the mushrooms are cooked. Add the tomato sauce, tomato paste, paprika, zucchini, and red peppers and saute for another 10 minutes. Add some water if the mixture is too thick.

In a bowl, mix the ricotta, eggs, spinach, and a large handful of the cheese mixture. Layer the lasagna: coat the bottom of a 9x13 inch baking dish with the sauce mixture, place the lasagna noodles on top of the sauce until the dish is covered, spread a thin layer of the spinach mixture over top of the noodles, sprinkle the cheese mixture over top, and cover with a layer of the lasagna noodles. Add a layer of the tomato sauce mixture, sprinkle the cheese mixture over top, and cover with a layer of the lasagna noodles. Repeat until the baking dish is full and your ingredients used up. The last layer should be the tomato sauce with some cheese sprinkled over top.

Cover with aluminum foil. Bake for 50 minutes at 350F. Remove foil about 10 minutes before done cooking. Let it sit for 8-10 minutes before serving.


Original recipe here