ROASTED VEGETABLE LASAGNA

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You won't miss the meat in this vegetable-packed lasagna. The next day, use the extra roasted squash and tomatoes to make this Roasted Vegetable Salad with Mozzarella.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 1h40m

Number Of Ingredients 13

14 plum tomatoes (about 3 pounds total), halved lengthwise
1/4 cup extra-virgin olive oil, plus more for baking dish
1 teaspoon dried oregano
3 garlic cloves, thinly sliced
Coarse salt and ground pepper
1 medium butternut squash, peeled, seeded, and sliced inch thick
3 bunches (about 2 1/2 pounds total) spinach, trimmed and washed
1 container (15 ounces) whole-milk ricotta
1/2 cup grated Parmesan
1 egg
1/4 teaspoon ground or freshly grated nutmeg
9 to 12 no-boil lasagna noodles (from a 9-ounce package)
1 pound fresh mozzarella, cut into pieces

Steps:

  • Preheat oven to 400 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss tomatoes with 2 tablespoons oil, oregano, and two-thirds the garlic; season with salt and pepper. Brush another rimmed baking sheet with 1 tablespoon oil. Arrange squash in one layer; season with salt and pepper. Roast squash until tender, about 20 minutes, and tomatoes until slightly shriveled, about 40 minutes, rotating sheets halfway through. In a blender, puree 20 tomato halves. Season with salt and pepper; set aside.
  • In a large skillet, heat 1 tablespoon oil over medium-high. Add remaining garlic and cook, stirring, 30 seconds. Gradually add 2 pounds spinach and toss until wilted, about 4 minutes. Transfer spinach to a strainer and press to release liquid. When cool, chop spinach and season with salt and pepper. In a large bowl, mix ricotta, 1/4 cup Parmesan, egg, and nutmeg until smooth; season with salt and pepper.
  • Lightly oil a 9-inch square baking dish. Spread one-quarter the tomato sauce in dish, top with 3 to 4 noodles, breaking to fit as needed. Top with half the ricotta mixture, half the squash, one-quarter the tomato sauce, and 3 to 4 noodles. Top with remaining ricotta mixture, cooked spinach, one-quarter the sauce, and 3 to 4 noodles. Top with remaining sauce, 1/2 pound mozzarella, and cup Parmesan.
  • Set rack in middle of oven. Bake lasagna on a rimmed baking sheet until golden brown, 30 to 35 minutes. Let lasagna cool 15 minutes before serving.

Nutrition Facts : Calories 561 g, Fat 28 g, Fiber 6 g, Protein 30 g

Amena munni
munni_amena13@hotmail.co.uk

Overall, I thought this lasagna was pretty good. I would definitely make it again.


Donald Griffin
donaldgriffin@hotmail.co.uk

This lasagna was a lot of work, but it was worth it. It was delicious!


Henry Le
leh@gmail.com

The instructions were a bit confusing. I had to read them several times before I understood what to do.


Belinda Adjah
a_b@aol.com

The lasagna was a bit dry. I think I should have added more sauce.


nwande roseline
nwande_r28@hotmail.com

This lasagna was a bit too bland for my taste. I think I'll add some more spices next time.


Mari Fourie
mari@yahoo.com

I'm always looking for new lasagna recipes, and this one definitely didn't disappoint. It was delicious and my family loved it.


Md Simon mia
s@yahoo.com

This lasagna is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd pleaser.


Paras Rana
rana.paras3@yahoo.com

I made this lasagna for a potluck and it was a huge success. Everyone loved it!


Jibon Roy
rjibon56@gmail.com

Roasted vegetable lasagna is now a staple in my house. Thanks for the recipe!


Shuvo Nath
n.s@gmail.com

Delicious and easy to make? Sign me up!


salome kapona
salome-k@gmail.com

This is my go-to recipe for lasagna. It's always a hit.


john flieger
f_j81@hotmail.fr

I've made this lasagna several times now and it's always a crowd pleaser.


Tanzeel Ahmed
tanzeela@gmail.com

This lasagna is a great way to get your kids to eat their vegetables.


Jessica Jess
jess@yahoo.com

I'm not a vegetarian, but I really enjoyed this lasagna. The roasted vegetables were so flavorful and satisfying.


evans wangila official
official.e@aol.com

This lasagna was easy to make and didn't take too long. I was able to have it on the table in about an hour.


gul mughal
g@hotmail.com

The béchamel sauce was so creamy and flavorful. It really made the lasagna special.


Hassaan
hassaan@yahoo.com

I loved that this recipe used roasted vegetables. It gave the lasagna a delicious depth of flavor.


S Sssgsjxyxhdc
s-s@hotmail.co.uk

This roasted vegetable lasagna was a hit with my family! The combination of roasted vegetables and creamy béchamel sauce was perfection.


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