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Roasted Vegetable Lasagna with Roasted Red Pepper Sauce

Citronlimette
  • minutes
  • Serves 8 to 9

INGREDIENTS

1/4 cup

Basil, fresh

6

Garlic clove

2

Green bell peppers

1

Onion, large

1 tsp

Oregano, dried

2

Red bell peppers

1

bottle Red bell peppers, roasted

1

bag Spinach, frozen

2 14.5 ounce cans

Tomatoes

3

Yellow squash, halved lengthwise and cut into 1-inch pieces (about 1 1/2 pounds)

3

Zucchini

9

Lasagna noodles, cooked

1/2 tsp

Black pepper

1/4 tsp

Black pepper, freshly ground

1/8 tsp

Red pepper

3/4 tsp

Salt

1 tbsp

Olive oil

1 tbsp

Red wine vinegar

1 1/2 cups

Mozzarella, grated

1/2 cup

Parmesan, grated

2 cups

Ricotta, low fat