Roasted Vegetable Lasagna is rich and comforting!
You might be aware of just how much I love pasta. I make sure we eat a pasta dish at least once a week.
Even so, lasagna was never my favorite way to go about it. It usually had meat in it, which I felt threw the texture off. Of course it never occurred to me until a few years ago that you could make a vegetarian lasagna.
Behold! Thick sheets of al dente pasta layered with creamy cheese and flavorful vegetables. This was something I could get behind.
Whenever I have a crowd to feed or feel like eating like a crowd, I always come back to this recipe. It can feed 10-12 people very hearty portions, or last your small family half the week (meaning you don’t have to cook again!).
I’m suffering serious baby brain. I forgot to put the six (six!) eggs into my muffin recipe this morning and got a mouthful of muffin flour cookie instead. Sometimes you need to not have to make dinner for a few days. For the safety of everyone involved.
I love the flavors that the roasted vegetables bring to this dish. Onions and zucchinis are my favorite here, but you could also use eggplant.
If you’re one who can’t live without meat in your lasagna, just add a pound off cooked ground beef to the sauce and proceed as written. Pair this with a nice green salad so you don’t end up feeling like you ate a brick, because that’s about how much a piece of this weighs.
What’s your favorite way to do lasagna?
Roasted Vegetable Lasagna
- 3 cups tomato sauce
- 4 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese,, divided
- 3 medium zucchini
- 3 small yellow onions
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- 1 pound lasagna
- 15 ounces ricotta cheese
- 2 large eggs
- Preheat the oven to 450ºF. Coat a 9x13 inch baking pan with cooking spray.
- Cut the zucchini in half lengthwise, then into 1/2 inch slices. Peel and halve the onions and cut each half into thirds vertically. Place the vegetables in a single layer on a baking sheet, using two if necessary to achieve a single layer. Drizzle with oil and season with salt and pepper. Toss to coat. Roast the vegetables for 15 minutes. Toss and continue to roast, about 20 minutes more or until brown and soft. Remove from the oven and reduce the oven temperature to 375ºF.
- In a large pot of boiling, salted water cook lasagna until just barely tender. Drain the pasta and place it in a bowl of ice water to cool. Separate the pasta and blot it dry with a kitchen towel.
- In a medium bowl, mix ricotta, eggs, 1/2 cup of the Parmesan, and salt and pepper to taste until well combined.
- Spread a thin layer of sauce in the bottom of the prepared pan. Cover with a layer of pasta, slightly overlapping the noodles. Spread with one-third of the ricotta mixture. Sprinkle one-quarter of the mozzarella and one-quarter of the remaining 1/2 cup Parmesan over the ricotta. Spoon one-third of the roasted vegetables on top and then 1/2 cup sauce. Add another layer of pasta and continue layering until you have 4 layers of pasta and 3 layers of filling. Spread the remaining sauce on top and sprinkle with the remaining mozzarella and Parmesan. Cover the pan with aluminum foil and bake for 30 minutes. Uncover and continue to bake until golden and bubbly, about 15 minutes more. Let stand for 15 minutes before serving.