Voluptuous Roasted Vegetable Vegan Lasagna With Puttanesca Sauce

Voluptuous Roasted Vegetable Vegan Lasagna With Puttanesca Sauce

I am a HUGE fan of roasted veggies, and when they intermingle beautifully with lasagna sheets and creamy cheesy sauces in a richly delightful recipe like this one, ^^ CLICK TO READ FULL INGREDIENTS ^^ | Vegan | Vegan Recipes | Vegan Dinner | Vegan Breakfast | Vegan Meal prep | Vegan Meals | Vegan Ideas | Vegan Recipes Easy | Vegan Recipes Dinner | Vegan Recipes Healthy | Vegan Recipes Videos | Vegan Recipes Breakfast | #pangananku

Prep time: 00:15
Cook time: 00:15
Total time: 00:30

Yield: 12 Servings

Ingredients:
1 large onion (about ½ pound), sliced into ¼-inch-thick rounds
1 large Italian eggplant (about 1 pound), sliced into ¼-inch-thick rounds
4 large zucchini (1½ pounds), sliced on a diagonal about ¼-inch thick
¼ cup extra-virgin olive oil, plus more for coating the grill pan
4 red or yellow bell peppers (about ¾ pound)
^^ CLICK TO READ FULL INGREDIENTS ^^

Instructions:

First step is Put each pepper directly on a gas burner over high heat and char, turning periodically with tongs, until the skin is wrinkled and blistered on all sides, about 10 minutes. Alternatively, you can roast the peppers using a broiler, turning them occasionally. Put the peppers into a bowl, cover with plastic wrap and let them steam for about 10 minutes to loosen the skins.

And then, Pull out the cores of the peppers and remove the seeds. Pull off and discard the blackened skin. Dip your fingers in water as you work to keep the charred bits from sticking. Cut the roasted peppers into ½-inch-wide strips and put in a large mixing bowl, along with any juices that have collected. Add the sliced zucchini, eggplant and onion, tossing to combine.

And then, visit for full instruction : https://inourishgently.com/roasted-vegetable-lasagna/

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