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Roasted Vegetable Lasagna

 

Roasted Vegetable Lasagna

My dear friend, Tiffany was in town for a quick visit and I wanted to make her a healthy but tasty meal. I made this lasagna a few weeks ago for some other friends and it was a big hit so I decided to make it again. Tiffany really loved it and so did my husband and me. Both of my kids ate it but didn’t LOVE it – that’s okay, more for me. It was a cool afternoon so I roasted the veggies which give the lasagna such an amazing flavor. I used all the veggies I had on hand in the refrigerator. I also used leftover mushroom marinara but your favorite jar of marinara would work great too. I would have used fresh basil but my plant didn’t survive my vacation so I used dried instead. I really, really loved making this dish, not only because I knew it would be tasty, but also because it was fun to make.

Roasted Vegetable Lasagna

How to Make Roasted Vegetable Lasagna

Preheat the oven to 400 degrees. Line a baking sheet with tin foil (for quick and easy clean-up) then coat the tin foil-lined baking sheet with olive oil cooking spray.

Clean and slice the veggies and layer all but the zucchini and yellow squash on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked pepper, basil, and oregano to taste. Toss to coat and place in the oven for 20 minutes.

After 20 minutes, add the zucchini and yellow squash to the roasted veggies, toss and return to the oven for an additional 10 minutes. Remove from the oven and set aside.

Once the garlic cloves cool down, carefully peel the skin off and slice. Add sliced garlic back in with the rest of the veggies.

Roasted Vegetable Lasagna

For the ricotta mixture, combine all the ingredients and mix thoroughly. Taste and re-season if needed.

Roasted Vegetable Lasagna

Preheat the oven to 350 degrees. Coat a large glass baking dish with olive oil cooking spray.

Pour a bit of marinara sauce on the bottom of the dish then place a few lasagna noodles down to completely cover the bottom of the pan.

Add half of the ricotta mixture and spread evenly over the noodles.

Next, add half of the roasted veggie mixture. Cover the veggies with lasagna noodles then sauce. Add the last of the ricotta mixture then the remaining veggies. Cover with lasagna noodles, more sauce then sprinkle the top with mozzarella, parmesan, and dried basil.

Bake covered for 30 minutes; remove the cover and bake for an additional 5 minutes or until the cheese is melted and golden brown. Cool for at least 10-15 minutes before slicing. Enjoy.

Roasted Vegetable Lasagna

 

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

Ingredients

Roasted Veggies:

  • 8 oz button mushrooms quartered
  • 1/2 red onion quartered
  • 2-3 orange. red, or yellow baby bell peppers, sliced
  • Broccoli florets
  • 1 small handful of shredded carrots
  • 6 cloves of garlic leave the skins on for roasting
  • 1 green zucchini sliced
  • 1 yellow squash sliced
  • Olive oil
  • Sea salt and freshly cracked pepper to taste
  • Dried basil to taste
  • Dried oregano to taste

Ricotta mixture:

  • 1 16 oz a container of ricotta cheese
  • 3-4 tbsp mozzarella cheese grated
  • 3-4 tbsp parmesan cheese grated
  • 1 clove of garlic minced
  • 1 egg
  • Sea salt and freshly cracked pepper, to taste
  • Dried oregano, to taste
  • Dried basil, to taste
  • Dash of nutmeg

Other ingredients:

  • Lasagna noodles **I used no-cook noodles - love them
  • Mushroom marinara **Click link up aboe or use your favorite jar of marinara
  • Mozzarella cheese, shredded
  • Parmesan cheese, finely grated
  • Dried basil, to taste

Instructions

  • Preheat the oven to 400 degrees. Line a baking sheet with tin foil (for quick and easy clean-up) then coat the tin foil-lined baking sheet with olive oil cooking spray.
  • Clean and slice the veggies and layer all but the zucchini and yellow squash on the sheet. Drizzle a bit of olive oil on top, season with sea salt, cracked pepper, basil. and oregano to taste. Toss to coat and place in the oven for 20 minutes. After 20 minutes, add the zucchini and yellow squash to the roasted veggies, toss and return to the oven for an additional 10 minutes.
  • Remove from the oven and set aside. Once the garlic cloves cool down, carefully peel the skin off and slice. Add sliced garlic back in with the rest of the veggies.
  • For the ricotta mixture, combine all of the ingredients and mix thoroughly. Taste and re-season if needed.
  • Preheat the oven to 350 degrees. Coat a large glass baking dish with olive oil cooking spray.
  • Pour a bit of marinara sauce on the bottom of the dish then place a few lasagna noodles down to completely cover the bottom of the pan.
  • Add half of the ricotta mixture and spread evenly over the noodles. Next, add half of the roasted veggie mixture. Cover the veggies with lasagna noodles then sauce. Add the last of the ricotta mixture then the remaining veggies. Cover with lasagna noodles, more sauce then sprinkle the top with mozzarella, Parmesan, and dried basil.
  • Bake covered for 30 minutes; remove the cover and bake for an additional 5 minutes or until the cheese is melted and golden brown.
  • Cool for at least 10 minutes before slicing. Enjoy.
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33 Comments

  1. Keeping my fingers crossed for good news!

    This lasagna looks awesome.

  2. Looking at this and reading about it is making me soo hungry. Pinned this. I pray you’ll get good results on the MRI.

  3. This looks SO good! I think maybe I saw you walking—slooooowly–yesterday.
    You looked very celebrity 🙂

  4. Hope the MRI can pinpoint exactly what is going on. Feel better soon Pam!

  5. so glad to hear that you are having less pain!. the lasagna looks scrumptious! hoping for good news for you!

  6. Hop all is well soon Pam, in the meantime we are enjoying these blasts from the past.

  7. Kim in MD says:

    I’ve been thinking about you, Pam, and hoping and praying that ou are feeling better. I’m glad to hear you are in a little less pain. I hope you get some answers today and then some major relief! The lasagna looks so delicious and comforting!

  8. We must be on the same wave-length…. I just made a veggie lasagna and posted it on my blog! Yours looks fantastic – love the idea of roasting the veg.

  9. I love Lasagne but have never tried a vegetable one. Hope the back improves. Diane

  10. how could you possibly miss the meat with a lasagna like this, i love all those roasted veggies, so yummy!

  11. I’m really hoping you get a good report from the MRI. Sometimes it just takes lots of time and being careful…I hope that is what they find with your pain. I’m enjoying your older posts as I hadn’t discovered your blog until last year. I like vegetable lasagna and yours sounds great.

  12. Hi Pam,
    Hope the results come up with very positive feed back and you d’ont have to worry much…
    Concerning this lasagne, again, a fabulous and mouthwatering combination!!
    Cheers,
    Lia.

  13. I would love to try this with grilled vegetables!
    When I do it, I’ll make sure to let you know! I love your blog, by the way. I follow it regularly.

  14. Made this last week. So good!!! It’s a keeper!

  15. Has anyone made this and froze it? I want to do some freezer meals and love vegetable lasagna but have never made it and froze it before. Thanks!

    1. Kristen,

      I have never tried freezing it so I am no help – sorry! If you do end up freezing it, please let me know how it turns out. Thanks!

  16. This looks lovely. Just wondering, do you think this would work if you prepare it, and then bake and serve the next day?

    1. Marcia,

      I’ve never tried doing that but I don’t see why it wouldn’t work out just fine. If you do it, please let me know how it turns out. Thanks!

      Pam

  17. Kelly Konyha says:

    I made this lasagna the night before! Popped it in the oven 30 minutes before my guests arrived….it turned out great and was delicious!
    Thank you for this recipe.

  18. Kathy Miller says:

    I made this for Christmas dinner for my vegetarian family members- omg this is the best lasagna I have ever had! I’m making it again!!

    1. How many does this recipe feed? It looks amazing for Thanksgiving!

    2. Shelley,

      I used a 9×13 glass baking dish and it can easily feed 6+ people. Hope this helps. Enjoy!

  19. Made this for supper tonight. So delicious, juicy and flavourful. Used fresh lasagne noodles and added spinach. This recipe is a keeper. I’ll have to remember this one for company.