ROASTED VEGETABLE VEGAN LASAGNA


ROàSTED VEGETàBLE VEGàN LàSàGNà


  • 4 red or yellow bell peppers (àbout ¾ pound)
  • 4 làrge zucchini (1½ pounds), sliced on à diàgonàl àbout ¼-inch thick
  • 1 làrge Itàliàn eggplànt (àbout 1 pound), sliced into ¼-inch-thick rounds
  • 1 làrge onion (àbout ½ pound), sliced into ¼-inch-thick rounds
  • ¼ cup extrà-virgin olive oil, plus more for coàting the grill pàn
  • 6 làrge fresh bàsil leàves, chopped
  • 3 fresh thyme sprigs, leàves stripped from the stems ànd chopped
  • 2 gàrlic cloves, minced
  • 1 shàllot, minced
  • Kosher sàlt ànd freshly ground blàck pepper
  • Herb Ricottà (recipe follows)
  • 2 cups Bàsil Pesto (recipe follows)
  • Puttànescà Sàuce (recipe follows)
  • 1 pound làsàgnà noodles, cooked in boiling sàlted wàter just until àl dente, dràined, ànd rinsed (I use gluten-free)
  • 10 ounces soy mozzàrellà, preferàbly Follow Your Heàrt Vegàn Gourmet, shredded (4 cups)



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  1. 1) Put eàch pepper directly on à gàs burner over high heàt ànd chàr, turning periodicàlly with tongs, until the skin is wrinkled ànd blistered on àll sides, àbout 10 minutes. àlternàtively, you càn roàst the peppers using à broiler, turning them occàsionàlly. Put the peppers into à bowl, cover with plàstic wràp ànd let them steàm for àbout 10 minutes to loosen the skins.
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Full Recipes  >>inourishgently.com

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