This is a recipe I’ve been making since the 1980’s. It’s a keeper. Freezes really well, and so can become several dinners.
2 Tbsp. olive oil
2-3 cloves garlic, crushed
1 Tbsp. dried thyme
1 tsp. salt
¼ tsp. pepper
1 medium eggplant (or 2-3 small fairytale)
2 medium zucchini
2 medium bell peppers (mixed colors is great!)
1 small fennel bulb
1 small onion
1 dry packet (approx. 1.4 oz) Alfredo sauce, prepared per instructions
1 -24 oz. jar tomato-basil pasta sauce
2-3 Tbsp. red wine
1 -8 oz. package shredded Italian blend cheese
9 lasagna sheets, cooked
Preheat oven to 400°.
Combine olive oil, garlic, thyme, salt and pepper. Cut the vegetables into bite sized pieces and toss with oil mixture. Place in a 9x13 parchment lined, rimmed baking pan and bake about 20 minutes, or until veggies are tender. Cool and set aside.
Combine sauces and wine in a bowl and set aside.
To assemble: Spread ¾-1 cup sauce over the bottom of a 9x13 glass baking dish. Arrange 3 lasagna sheets over the sauce. Top with a third of the remaining sauce, a third of the vegetables, and a third of the cheese. Repeat twice, but don’t sprinkle the last cheese layer on top.
Bake in preheated 350° oven for 30 minutes. Remove and top with saved cheese; bake another 10-15 minutes, until bubbly and cheese has melted. Let stand about 15 minutes before cutting.
Can be assembled a day in advance. Cover and refrigerate. Bake 45 minutes before topping with cheese, then follow same directions.
Freezes superbly. Cut into individual serving squares, and securely wrap one or more squares in foil. Place foil packets in a freezer ziplock bag, and label.
Recipe created or adapted by Liz Talley, Urban Graze
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