Roasted Vegetable White Lasagna

Main Courses > Lasagna

4 cups assorted fresh vegetables, such as zucchini, eggplant, carrots, bell peppers, summer squash, broccoli, mushrooms,
cut into 1/4-inch thick slices
1/4 cup olive oil
2 pounds fresh Italian plum or Roma tomatoes (about 10 medium), sliced in half lengthwise
1-1/2 teaspoons salt or garlic salt
1 teaspoon ground white pepper
1 teaspoon dried or 6 to 8 leaves fresh basil
1 pound lasagna noodles
1 (16-ounce) carton ricotta cheese
2 eggs
1 pound shredded mozzarella cheese garlic cream sauce (optional)

Toss the assorted vegetables with the olive oil and place in a shallow roasting pan in a single layer. Lightly coat a second pan with vegetable oil spray and place the tomatoes in a single layer on top, cut side up. Roast vegetable mixture and tomatoes in a 450 degree oven for 20 minutes. (If you don't do this in 2 pans, the tomatoes will make the other vegetables too mushy). Turn the vegetables, scraping up any browned bits, sprinkle with salt, pepper and basil, and return to oven (Do not turn the tomatoes). Roast until vegetables in both pans are soft and nicely browned, about 20 minutes more. Scrape contents of both pans, juices and
all, into a large bowl and toss. Set aside. Cook noodles according to package directions. Drain and separate noodles and rinse in ice water. Beat together the ricotta cheese and eggs. To assemble, arrange a layer of lasagna on the bottom of a lightly greased 9 by 13 inch pan. Add a layer of about a third of the vegetable mixture, then a layer of a third of the ricotta mixture, then a layer of about a fourth of the mozzarella cheese. Add a layer of lasagna and continue layering until all ingredients are used, ending with mozzarella cheese. Cover with aluminum foil and bake 30 minutes at 350 degrees. Remove foil, increase heat to 375 and bake about 15 minutes longer, until cheese is golden brown.