Roasted Vegetable Lasagna

Roasted vegetable lasagna is similar to a traditional lasagna recipe but instead of ground beef or sausage, it has roasted vegetables. I prefer this recipe over a standard meat lasagna. The roasted vegetables get caramelized in the oven before being chopped and added to the filling and they give a lot more depth of flavor to the dish. My son, who is not the biggest vegetable fan despite many years of me serving them to him :), ate two large helpings, so it isn’t going to go to waste on meat lovers.

I used carrot, zucchini and onion this time, but this is really good with some spinach as well. I used my favorite jarred pasta sauce for the sauce but you can use homemade and that would also be fantastic. The veggies need about 30-40 minutes roasting time to get the good browning you want to add flavor, so leave time for that, prior to the 45 minutes the completed dish needs to bake.

Roasted Vegetable Lasagna

Tender lasagna noodles layered with seasoned ricotta, roasted onion, zucchini and carrot, tomato sauce and mozzarella cheese and baked until golden

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Prep Time 45 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main Course

Servings 10

Ingredients

  

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• 2 medium zuchinni quartered and cut into 3 inch pieces
• 1 onion cut into 1 inch pieces
• 3 large carrots halved or quartered and cut into 3 inch pieces
• 2 tbsp olive oil
• salt and garlic powder for sprinkling the veggies
• 1 lb lasagna noodles
• 1 15oz carton ricotta
• 2 eggs
• 1 cup grated parm divided
• 1 tsp garlic powder
• 1 tsp dried italian seasoning
• 1/2 tsp salt
• 1 jar pasta sauce 3-4 cups
• 4 cups shredded mozzarella

Instructions

 

• Heat the oven to 450 and line a sheet pan with foil. Place your onion, carrot and zucchini on the sheet and toss with the oil and a sprinkle of salt and garlic powder. Roast for 30-40 minutes, stirring around occasionally until the veggies have nice browned areas. It doesn't matter if the zucchini falls apart a bit because you will chop these up later. Allow to cool a bit, then roughly chop them. Reduce the oven to 400.
• In a bowl, mix the ricotta, eggs, chopped veggies, garlic powder, 1/2 the parmesan and italian seasoning and salt.
• Cook lasagna noodles according to the package. Spread a little sauce in the bottom of a 13×9 pan. Place a layer of noodles down to cover the bottom. Spoon 1/3 of the ricotta veggie mix down and top with a little parm and a little tomato sauce. Top with 1/4 of the mozzarella cheese. Repeat these layers until you have 3 layers of filling and top with a final layer of noodles, then pasta sauce and the rest of the cheeses.
• Cover with foil and bake for 30 minutes. Remove the foil and bake another 15 or until the cheese is golden and bubbly. Allow to cool for 10 minutes, then cut and serve.

Keyword Main Dish, Pasta

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