Roasted Vegetable Lasagna
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
12 servings
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Calories
282 kcal
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Course
Main Course
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Cuisine
American
Roasted Vegetable Lasagna
Description
The Roasted Vegetable Lasagna recipe starts by roasting slices of eggplant, zucchini, and quartered bell peppers seasoned with olive oil, Italian seasoning, salt, and pepper at high heat until tender and slightly caramelized. Meanwhile, lasagna noodles are cooked al dente. A cheese layer is prepared combining ricotta, thawed spinach, mozzarella, and a beaten egg for binding. Tomatoes mixed with marinara sauce create the tomato base. The lasagna is assembled in layers alternating noodles, sauce, roasted vegetables, and the cheese mixture, finished with additional cheeses on top. Baking first uncovered then with cheeses added produces a golden, bubbling crust. Resting before slicing ensures the layers set cleanly. This recipe is adaptable to other roasted vegetables and can be frozen before or after baking for convenience.
Ingredients
- 9 lasagna noodles
- ¼ cup Parmesan Cheese grated
- 1 ½ cups mozzarella cheese shredded
- 3 cups marinara sauce or pasta sauce
- 28 ounces diced tomatoes drained, canned
- 1 large eggplant cut sliced ¼-inch thick
- 3 bell pepper seeded and quartered, any color
- 2 medium zucchini sliced ¼-inch slices
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
Cheese Layer
- 2 cups ricotta cheese
- 5 ounces spinach thawed and squeezed dry, frozen, chopped
- 1 cup mozzarella cheese shredded
- 1 large egg beaten
Instructions
- Preheat the oven to 450°F. Drizzle eggplant, zucchini, and bell peppers with olive oil and Italian seasoning. Season with salt and pepper to taste.
- Line two large pans with parchment paper and roast vegetables 15 minutes. Rotate pans and roast an additional 15 minutes. Remove from the oven and reduce oven temperature to 375°F.
- Meanwhile cook lasagna noodles al dente according to package directions. Drain well.
- Combine ingredients for the cheese layer and set aside. In a separate bowl, combine tomatoes and marinara.
- Spread 1 cup of tomato sauce in a 9x13 pan and add 3 noodles. Top with half of the roasted vegetables.
- Add 1 cup of tomato sauce. Cover with 3 noodles and spread cheese layer over top. Add remaining vegetables.
- Top with remaining noodles and tomato sauce.
- Bake 30 minutes uncovered. Top with remaining cheeses and bake an additional 15-30 minutes or until browned and bubbly.
- Let rest at least 20 minutes before cutting.
Notes
- Use about 6 cups of roasted vegetables total; any combination of your favorites works well.
- This lasagna can be frozen before baking or after; thaw overnight in the refrigerator before baking if frozen.
- If baking from a very cold or frozen state, additional baking time may be needed to cook through fully.
- You can divide the recipe between two 9×9 pans, freezing one for a later meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282 | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 589mg | 25% |
| Potassium | 723mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 3067IU | 61% |
| Vitamin C | 56mg | 62% |
| Calcium | 398mg | 40% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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