Lunch: Roasted Vegetable and Sausage Lasagna
Ingredients
2 zucchini, sliced lengthwise into 1/4-inch planks
1 large eggplant, sliced lengthwise into 1/4-inch planks
2 tablespoons extra-virgin olive oil, plus for drizzling
Kosher salt and freshly ground black pepper
1 1/2 pounds sweet Italian sausage, casings removed
2 cups ricotta
2 tablespoons chopped fresh parsley
1 egg
One 32-ounce jar marinara sauce
1 box no-boil lasagna noodles
2 cups shredded mozzarella
1/2 cup grated Parmesan
Instructions
Preheat the oven to 400 degrees F; place two baking sheets in the oven to preheat.
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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
