Roasted Vegetable Lasagna

Ingredients

Marinara Sauce:

1 onion, finely chopped

1 tsp EPICURE Minced Garlic

1 tbsp olive oil

2 cans (28 oz) diced tomatoes

3 Tbsp EPICURE Marinara Sauce Mix

Roasted Vegetables

1 large eggplant, cut into 1/2-inch thin strips

2 bell peppers, seeded and cut into strips

2 zucchini, cut lengthwise into 1/4-inch thick slices

1/4 cup olive oil

Creamy Cheese Sauce

2 tbsp butter

2 tbsp flour

1 1/2 cups milk

1 pkg EPICURE Alfredo Sauce

1/2 cup grated Parmesan

1 1/2 tsp EPICURE Herb & Garlic dip mix

9 Oven Ready Lasagna noodles

1 Tbsp butter

8 cups fresh spinach

2 cups grated mozzarella cheese

2 medium zucchini, cut into thin (3.5 mm) ribbons with EPICURE 4 in 1 Mandoline

1/4 cup grated Parmigiano

DIRECTIONS

Preheat oven to 425°F

Marinara Sauce

In a large EPICURE Multipurpose Pot over medium heat, brown the onion and minced garlic in the oil. Add the tomatoes and marinara seasoning. Simmer for about 20 minutes. Set aside.

Roasted Vegetables

Prepare 2 large EPICURE Baking Sheets with EPICURE Silicone Liners

On one sheet, combine the eggplant with 3 tbsp of oil. Toss to coat, Season with salt and pepper or EPICURE Smoky Roasted Tomato (optional).

On the second sheet, combine the bell peppers and zucchini with 1 Tbsp oil. Season with salt and pepper. (Spread vegetables out and make sure they’re lying flat. Bake both trays for 15 to 20 minutes or until the vegetables are roasted. Set aside.

Creamy Cheese Sauce In a frypan over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring with whisk. Add the milk and Epicure Alfredo Mix while whisking. Cook till thickened and let simmer gently for 5 minutes while stirring constantly so the sauce doesn’t stick or get too thick. Adjust with milk if required. Remove from heat and add Parmesan.

Transfer to 4 cup Prep Bowl. Set aside.

In large non-stick skillet over medium-high heat, melt the butter. Add the spinach and cook for 1 minute or until just wilted. Season with salt and pepper to taste

TIME TO ASSEMBLE

In a 13 x 9-inch baking dish, spread 1 cup of marinara sauce, cover with a layer of noodles. Top with the roasted eggplant, then spinach. Add 1 cup marinara sauce and half of the Creamy Cheese Sauce. Sprinkle with 1 cup of the mozzarella and cover with a layer of noodles. Spread 1 cup marinara sauce, top with the zucchini and bell peppers and the remaining 1 cup mozzarella and creamy cheese sauce. Cover with a final layer of noodles, the remaining marinara sauce. Cover the entire surface with the raw zucchini ribbons, in a woven pattern if desired. Sprinkle with Parmesan. Bake for 45 minutes in a 375 degree oven. Brown under the broiler for a couple of minutes. Let rest for 15 minutes before serving.