We had some friends over for dinner so we decided to work on perfecting our pasta skills. This time we made a homemade vegetable lasagna. We used our trusty Kitchenaid attachment to get the perfect noodles. I call Josh the “Dough Boy” because he is always in charge of doing the pasta. He is getting good! I roasted the veggies, made the sauce, and filling. Then we layered it all together and baked it until bubbly.
When we made our ravioli we had several comments from people saying they have never made pasta or they think it would be too hard….well it’s not! I recommend you try it today! It is so fun to make and the taste will knock your socks off! Plus it is so cheap to do! Flour, eggs, a little bit of salt…I am sure you have everything at home right now!! So give homemade pasta a try! Our lasagna was outstanding!
This recipe is simple! We used the same pasta dough and basically the same sauce as our ravioli.
I didn’t do mushrooms in the sauce this time because they were in the lasagna, but you can add them if you like.
I roasted eggplant, zucchini, yellow squash, and peppers. We also sauteed some mushrooms.
For the cheese filling I used 2 cups of ricotta, some freshly grated parmesan, 2 eggs, and salt and pepper.
We sprayed the bottom of a 9 by 13 pan and spread a little bit of sauce on the bottom. Next, we added a layer of noodles. We put sauce, veggies, and cheese on top. We did a couple more layers of this and topped it off with some shredded mozzarella. We baked the lasagna for about 30-40 minutes at 350 degrees.
This lasagna is great for leftovers. You can freeze smaller portions to take to lunch or to pull out for a quick dinner!!