- 1 cup medium-diced red pepper
- 1-1/2 cups medium-diced red onion
- 2 cups medium-diced zucchini
- 2 cups medium-diced yellow squash
- 2 cups medium-peeled eggplant
- 2 cloves garlic, thinly sliced
- 3 Tbsp olive oil
- 2-1/2 tsp salt, divided
- 1-1/4 tsp black pepper, divided
- 1-1/2 tsp Italian seasoning
- 1/2 cup Ricotta
- 1 egg, slightly beaten
- 2 Tbsp Parmesan cheese
- 2 cups shredded Mozzarella
- 1/4 cup diced sun-dried tomatoes
- 1-1/2 cups marinara
- 1/2 cup heavy cream
- 6 10" x 6" fresh lasagna pasta sheets, cut in half widthwise
- Preheat the oven to 425°F.
- Add the peppers, onions, zucchini, squash, eggplant, garlic, olive oil, 1-1/2 tsp salt, 3/4 tsp black pepper, and Italian seasoning in a medium-size bowl. Toss until the oil and seasonings have been evenly distributed. Place the vegetables on a baking sheet and roast for 25 minutes.
- Meanwhile, make the filling and sauce. Combine the Ricotta, egg, Parmesan, Mozzarella, sun-dried tomatoes, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. In another bowl, combine the marinara and heavy cream.
- When vegetables have finished roasting, reduce the oven temperature to 375°F. Let the vegetables cool and then fold them into the cheese filling.
- Place half of the sauce in a 13" x 9" baking dish. Place 1 pasta sheet on a flat work surface. Take about 1/3 cup of the filling and spread it lengthwise along the center of the pasta. Roll the noodle into a cylinder and place it in the baking dish seam-side down. Repeat with remaining pasta sheets and filling.
- Pour the remaining sauce over the manicotti and cover the baker with foil. Bake for 40 minutes and then remove the foil. Bake for an additional 10 minutes.
Recipe provided by David Venable. View more recipes by David.