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Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

Get Ready

Servings: Serves 8Learn How to Scale This Recipe

Prep Time: 20 minutes

Cook Time: 90 minutes

Ingredients: Add ingredients to List

1 ( 1 lb.) pkg regular lasagna noodles
1 each portobello mushroom cap
1 each red bell pepper
1 each zucchini
1 each onion
1 tablespoon Olive oil
1 tablespoon dried basil, divided
1 tablespoon dried oregano, divided
1 dash My Essentials salt, to taste
1 dash freshly ground black pepper, to taste
1 each egg
1 ( 15 oz.) container Hannaford Part skim ricotta cheese
1 tablespoon minced garlic
1 ( 8 oz.) pkg My Essentials Mozzarella cheese, shredded, divided
1 (15 to 16 oz.) jar Alfredo sauce, divided
1/2 cup water, as needed
1/4 cup Parmesan cheese, grated

directions:

1. Bring a large pot of water to boil. Add a spoonful of salt to the water if desired, and cook lasagna noodles according to package instructions until barely al dente. Drain and set aside.
2. While water heats, cut the mushroom, red pepper, zucchini, and onion into 1-inch pieces. Spray a baking sheet with vegetable cooking spray, place the chopped veggies on the sheet, and toss with oil, 1 1/2 teaspoons of the basil, 1 1/2 teaspoons of the oregano, and salt and pepper to taste. Stir well to distribute seasonings. Place baking sheet in a cold oven and turn heat to 450 degrees. Roast until the edges of the vegetables are just turningdark, about 30 minutes. Remove from oven and lower heat to 350 degrees.
3. Spray two 9-by-5 or 8-by-4 inch loaf pans with vegetable cooking spray.
4. In a food processor, combine egg, ricotta, remaining 1 1/2 teaspoons basil and 1 1/2 teaspoons oregano, garlic, 1/2 cup of the mozzarella, half the jar of Alfredo sauce, and half the roasted veggies. Blend until smooth. Addwater to the remaining half jar of sauce to fill, affix lid, and shake well to blend.
5. Assemble the lasagna. Coat the bottom of each pan with 1/3 of the sauce (divided between the two pans). Add a layer of the reserved lasagna noodles. Top noodles with half the ricotta mixture, half the vegetables,and half the remaining sauce. Add a second layer of noodles, then top with remainingricotta mixture, roasted vegetables, and sauce. Top with a final layer of noodles, then top noodles with remaining mozzarella. Sprinkle Parmesan over the top.
6. Cover each pan and bake at 350 degrees for 1 hour. (Or may be frozen before heating and cooked later, from the freezer). Uncover and cook for a few minutes longer, if necessary, until cheese is bubbling. Remove from oven and let rest 5 to 10 minutes, then slice and serve. May be frozen.
Source: Hannaford fresh Magazine, May - June 2012

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Quantity Ingredients  
1 ( 1 lb.) pkg regular lasagna noodles  
1 each portobello mushroom cap  
1 each red bell pepper  
1 each zucchini  
1 each onion  
1 tablespoon Olive oil  
1 tablespoon dried basil, divided  
1 tablespoon dried oregano, divided  
1 dash My Essentials salt, to taste  
1 dash freshly ground black pepper, to taste  
1 each egg  
1 ( 15 oz.) container Hannaford Part skim ricotta  
1 tablespoon minced garlic  
1 ( 8 oz.) pkg My Essentials Mozzarella cheese, sh  
1 (15 to 16 oz.) jar Alfredo sauce, divided  
1/2 cup water, as needed  
1/4 cup Parmesan cheese, grated  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 490 kcal (24%)
Calories from Fat 162 kcal (0%)
Total Fat 18 g (27%)
Saturated Fat 9 g (45%)
Cholesterol 65 mg (21%)
Sodium 620 mg (25%)
Total Carbohydrates 54 g (18%)
Dietary Fiber 3 g (12%)
Protein 26 g (43%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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