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1 fennel bulb, optional
1 green bell pepper
1 red bell pepper
2 tbsp olive oil
475-g container extra-smooth ricotta, well drained, about 2 cups
400-g container feta, rinsed and well drained, about 3 cups crumbled
1 tbsp finely chopped fresh rosemary, or 1/2 tsp dried rosemary
3 eggs
3 cups meatless pasta sauce
8 to 10 oven-ready lasagna noodle pasta
3 cups grated cheddar, fontina, or 340-g pkg shredded four-cheese blend
4 green onions, thinly sliced
Preheat oven to 450F (230C). Slice fennel, if using, and peppers into bite-size pieces. Toss with oil in a bowl. Spread out on a large foil-lined baking sheet. Roast in oven until peppers start to blacken, about 15 minutes. Remove from oven. Then reduce temperature to 350F (180C). Meanwhile, whirl ricotta, feta, rosemary and eggs in a food processor until fairly smooth. Or, in a large bowl, whisk eggs, then stir in ricotta, feta and rosemary. Spread enough sauce to barely cover bottom of a 9x13-inch (3-L) baking dish. Top with 4 or 5 noodles. Don't overlap. Spread with half of feta mixture. Scatter with half of roasted vegetables. Spoon 1 cup (250 mL) sauce overtop. Sprinkle with 1-1/2 cups (375 mL) cheddar. Finish with another layer of noodles, remaining feta, vegetables and sauce. Sprinkle with remaining cheddar, then onions. Bake, uncovered, in 350F (180C) oven until a knife inserted in centre of lasagna feels warm, about 50 minutes. Let stand 10 minutes before serving.
Calories 666, Protein 32.5g, Carbohydrates 42.8g, Fat 41.2g, Fibre 4.4g, Sodium 1395mg.