Puttanesca Lasagne with Roasted Vegetables and Basil Oil

This is a multi-phase recipe – which also means that you can do each phase as a “part” of the whole – then when all are complete – assemble and bake.  It tastes wonderful with a nice “kick” from the Puttanesca sauce, and you don’t even miss the meat.  I tend to use “low” or no fat ingredients where possible – and I’ve shared those substitutions with you.  I also like to use the “no boil” lasagne noodles – they have a better texture and taste as they absorb the juices from the cooking vegetables, cheese and sauce.

 

Roasted Vegetable Lasagne

What you need:

1 package lasagne noodles – if using the pre-cook – prepared according to directions on package
1 24 oz. container of Ricotta ( I use no-fat ricotta and no-fat cottage cheese, mixed to measure 24 oz)
1 tsp salt
8 oz of coarsely grated mozzarella cheese
Freshly grated Parmesan cheese – about 3 oz.
Puttanesca Sauce *
Grilled Vegetables *
Basil Oil *

** is all recipes to follow.

Read on for assembly instructions, and how to create the components~