Voluptuous Roasted Vegetable Vegan Lasagna With Puttanesca Sauce Recipe
By vegetariangastronomy.com |I Am A Huge Fan Of Roasted Veggies, And When They Intermingle Beautifully With Lasagna Sheets And Creamy Cheesy Sauces In A Richly Delightful Recipe Like This One, My Excitement Just Goes Over The Top! Easy food beverage for breakfast lunch dinner simple recipes idea to cook bake and grill - NeedTaste
Prep time:
Cook time:
Total time:
Yield: 4 Servings
Rated 4/5 based on 658 Reviews
Ingredients:
4 red or yellow bell peppers (about ¾ pound)
4 large zucchini (1½ pounds), sliced on a diagonal about ¼-inch thick
1 large Italian eggplant (about 1 pound), sliced into ¼-inch-thick rounds
1 large onion (about ½ pound), sliced into ¼-inch-thick rounds
4 red or yellow bell peppers (about ¾ pound)
4 large zucchini (1½ pounds), sliced on a diagonal about ¼-inch thick
1 large Italian eggplant (about 1 pound), sliced into ¼-inch-thick rounds
1 large onion (about ½ pound), sliced into ¼-inch-thick rounds
Instructions:
- Put each pepper directly on a gas burner over high heat and char, turning periodically with tongs, until the skin is wrinkled and blistered on all sides, about 10 minutes. Alternatively, you can roast the peppers using a broiler, turning them occasionally. Put the peppers into a bowl, cover with plastic wrap and let them steam for about 10 minutes to loosen the skins.
- Pull out the cores of the peppers and remove the seeds. Pull off and discard the blackened skin. Dip your fingers in water as you work to keep the charred bits from sticking. Cut the roasted peppers into ½-inch-wide strips and put in a large mixing bowl, along with any juices that have collected. Add the sliced zucchini, eggplant and onion, tossing to combine.