Roasted Vegetable Lasagna

A hearty and flavorful vegetarian lasagna that's easy to make and perfect for a weeknight meal. The roasted vegetables add a touch of sweetness and smokiness, while the black beans and corn provide protein and fiber. The melted cheese on top adds a gooey, satisfying finish.

This recipe was inspired by a dish I had at a local vegetarian restaurant. I was so impressed by the combination of flavors and textures that I knew I had to try to recreate it at home. After a few experiments, I came up with this recipe, which I think is even better than the original. I've made it countless times for my friends and family, and it's always a hit.

Prep time: 15 | Cook time: 30 | Serves: 6

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (10 ounce) can diced tomatoes and green peppers, undrained
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the black beans, corn, tomatoes, onions, and peppers.
3. Spread the vegetable mixture evenly into a greased 9x13-inch baking dish.
4. Bake for 20 minutes, or until the vegetables are tender.
5. Remove from oven and sprinkle with cheese.
6. Bake for an additional 5 minutes, or until the cheese is melted.
7. Let stand for 5 minutes before serving.

Why It Works

• Roasting the vegetables intensifies their flavor and gives them a slightly smoky taste.
• The black beans and corn add protein and fiber, making this lasagna a more filling and satisfying meal.
• The melted cheese on top adds a gooey, satisfying finish.