Roasted Vegetable Four-Cheese Lasagna

Serves 6-8 | 9x12 Lasagna Pan. This is a great meatless lasagna and can be used as the main entree or a side dish.



Preheat oven to 400 degrees. Place chopped vegetables in a bowl and lightly coat with olive oil and 1 tsp. Italian herb blend. Line a baking sheet with parchment paper and spread vegetables evenly in the pan. Roast for 25 minutes, remove from oven and allow the vegetables to cool in the pan.

Reduce the oven temperature to 350 degrees.

In a fry pan, heat olive oil and sauté onions until soft. Add baby spinach and cook until spinach is wilted. Combine all of the roasted vegetables in a large bowl and add the cooked spinach and onions. Add ricotta cheese and ¼ of the 3-cheese mixture and season with 1 teaspoon Italian seasoning.

Combine the gourmet pasta sauce with the tomato sauce and add 1 teaspoon of the Italian herb seasoning. Spread an even layer of sauce onto the bottom of the lasagna pan and place a layer of the lasagna pasta evenly over that. Spread a layer of the sauce over the pasta and then the vegetable/cheese mixture on top of that, reserving 2 tablespoons for topping. Now place ¼ of the shredded cheese over the vegetable filling, distributing it evenly over the entire surface.

Place another layer of lasagna pasta on top, cover with the remaining sauce and cover with the remaining shredded cheese. Dot the 2 tablespoons of reserved vegetable/cheese mixture on top of that. Sprinkle with additional Italian herb seasoning and bake 1 hour. Allow the lasagna to rest for 15 minutes prior to slicing and serving.