Veggie-Packed Roasted Vegetable and Kale Lasagna

Ingredients 0/13

Step 1

Warm your oven to 450°F (230°C) and lining a baking sheet with foil. Toss the red and yellow bell peppers, zucchini, and mushrooms with 4 tablespoons of olive oil, then season with salt and pepper. Spread the veggies out on the baking sheet in a single layer and roast them for about 10 minutes. Give them a stir or a flip, then roast for another 10 to 15 minutes until they’re nicely caramelized.

Step 2

While the veggies are roasting, bring a pot of water to a boil. Add the torn kale and cook just until it darkens, about a minute. Drain it well. Then, heat the remaining olive oil in a pan over medium heat, add the garlic, and cook for a minute until fragrant. Toss in the kale and sauté for 3 to 5 minutes until it softens. Take it off the heat and set aside.

Step 3

Once the bell peppers are done, lower the oven temperature to 375°F (190°C). Now it’s time to build the lasagna. In a 9x13-inch baking dish, start with a layer of sauce, then noodles, followed by the roasted veggies and a sprinkle of mozzarella. Next, add another layer of noodles, sauce, kale, and slices of bocconcini. Keep layering like this until you’ve used everything up, making sure that noodles and sauce are always next to each other so the noodles don’t dry out.

Step 4

Pop the lasagna into the oven and bake for about 45 minutes, until it’s bubbling and the noodles are tender. Let it cool for 20 to 30 minutes before slicing and serving—this helps it set up and makes it easier to serve.