Roasted Vegetable Lasagna Stack for One

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 small zucchini, sliced into thin sheets
• 1 small red pepper, sliced into strips
• 1/2 cup sliced button mushrooms
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 3 lasagna noodles, cooked as directed
• 3/4 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 cup marinara sauce
• 1/2 cup shredded mozzarella

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 425°F (220°C). Toss the zucchini slices, red pepper strips and mushrooms with the olive oil, salt and pepper on a baking sheet and roast for 8 minutes until just tender.

2. Meanwhile, boil the lasagna noodles in a pan of boiling water as directed until tender, then drain and lay them flat.

3. Lower the oven to 375°F (190°C). Mix the ricotta, Parmesan, egg, and a pinch of salt and pepper in a small bowl.

4. In a small oven-safe dish, layer a spoonful of marinara, a noodle, half the ricotta mixture, half the roasted vegetables and a little mozzarella. Repeat once more, ending with a noodle, marinara and the remaining mozzarella on top.

5. Bake for 10 to 12 minutes until the mozzarella is melted and bubbling and the centre reaches 160°F (71°C) because of the raw egg in the filling. Rest for 5 minutes before serving.