Pour balsamic vinegar, olive oil, onion powder, garlic powder, salt and pepper in a mixing bowl. Stir together until well combined.
Place eggplant, zucchini, red and green bell peppers, mushrooms and red onion in a mixing bowl. Pour marinade over the veggies and let sit for 15 minutes.
Bring a large skillet to medium heat. In small batches, cook marinated veggies until lightly browned on both sides. Transfer to a plate and set aside.
Bring a large pot of water to a boil and cook noodles according to package instructions.
Pour a ladle full of marinara sauce into a large baking dish, spread it evenly over the bottom. Top it with a layer of the cooked noodles, then a layer of grilled vegetables. Pour 1/3 of the ricotta cheese over the vegetables. Repeat with a ladle of marinara sauce, lasagna noodles, vegetables and ricotta to make three layers.
Spoon a layer of marinara on top of third layer and sprinkle shredded mozzarella over the top. Cover with aluminum foil.
Place the baking dish in the oven and bake for 25 minutes. Remove the aluminum foil and bake for an additional 15 minutes.
Remove from the oven and let sit for 10 minutes before serving.
Sprinkle parmesan cheese over the top. Slice into 8 servings and enjoy!
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Email Recipe
Marinated Veggie Lasagna
Serves 8
Ingredients:
1 eggplant, sliced into strips
1 zucchini, sliced into strips
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
8 oz Cremini mushrooms, sliced
1/2 red onion, diced
1 box lasagna noodles, 16 oz.
1 jar marinara sauce, 24 oz.
2 cups ricotta cheese
1 cup shredded mozzarella cheese
8 oz parmesan cheese
For Marinade:
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
Sea salt, to taste
Ground black pepper, to taste
Directions:
Preheat the oven to 350° F.
Pour balsamic vinegar, olive oil, onion powder, garlic powder, salt and pepper in a mixing bowl. Stir together until well combined.
Place eggplant, zucchini, red and green bell peppers, mushrooms and red onion in a mixing bowl. Pour marinade over the veggies and let sit for 15 minutes.
Bring a large skillet to medium heat. In small batches, cook marinated veggies until lightly browned on both sides. Transfer to a plate and set aside.
Bring a large pot of water to a boil and cook noodles according to package instructions.
Pour a ladle full of marinara sauce into a large baking dish, spread it evenly over the bottom. Top it with a layer of the cooked noodles, then a layer of grilled vegetables. Pour 1/3 of the ricotta cheese over the vegetables. Repeat with a ladle of marinara sauce, lasagna noodles, vegetables and ricotta to make three layers.
Spoon a layer of marinara on top of third layer and sprinkle shredded mozzarella over the top. Cover with aluminum foil.
Place the baking dish in the oven and bake for 25 minutes. Remove the aluminum foil and bake for an additional 15 minutes.
Remove from the oven and let sit for 10 minutes before serving.
Sprinkle parmesan cheese over the top. Slice into 8 servings and enjoy!
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