Name: Roasted Vegetable Lasagna with Burrata
Total time: 150 min
Yield: 1 (9x13 inch) dish
Ingredients: 12 ounces baby portobello mushrooms, (sliced); 8 ounces broccoli florets; 1 sweet onion, (chopped); 1 red bell pepper, (chopped); 1 orange bell pepper, (chopped); 1 zucchini squash, (chopped); 2 pints grape tomatoes; 4 tablespoons olive oil; salt and pepper for seasoning; 2 cups ricotta cheese; 1/2 cup freshly grated parmesan cheese; 1/2 teaspoon dried basil; 1/2 teaspoon dried oregano; 1/4 teaspoon salt; 1/4 teaspoon pepper; 12 to 15 no-boil lasagna noodles, (depending on how they fit in your pan); 1 (24-ounce) jar of marinara sauce; 2 balls of burrata cheese; 8 ounces provolone cheese, (freshly grated); 8 ounces mozzarella cheese, (freshly grated)