ROASTED VEGETABLE LASAGNA
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
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
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Amena munni
[email protected]Overall, I thought this lasagna was pretty good. I would definitely make it again.
Donald Griffin
[email protected]This lasagna was a lot of work, but it was worth it. It was delicious!
Henry Le
[email protected]The instructions were a bit confusing. I had to read them several times before I understood what to do.
Belinda Adjah
[email protected]The lasagna was a bit dry. I think I should have added more sauce.
nwande roseline
[email protected]This lasagna was a bit too bland for my taste. I think I'll add some more spices next time.
Mari Fourie
[email protected]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
[email protected]This lasagna is perfect for a weeknight meal. It's quick and easy to make, and it's always a crowd pleaser.
Paras Rana
[email protected]I made this lasagna for a potluck and it was a huge success. Everyone loved it!
Jibon Roy
[email protected]Roasted vegetable lasagna is now a staple in my house. Thanks for the recipe!
Shuvo Nath
[email protected]Delicious and easy to make? Sign me up!
salome kapona
[email protected]This is my go-to recipe for lasagna. It's always a hit.
john flieger
[email protected]I've made this lasagna several times now and it's always a crowd pleaser.
Tanzeel Ahmed
[email protected]This lasagna is a great way to get your kids to eat their vegetables.
Jessica Jess
[email protected]I'm not a vegetarian, but I really enjoyed this lasagna. The roasted vegetables were so flavorful and satisfying.
evans wangila official
[email protected]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
[email protected]The béchamel sauce was so creamy and flavorful. It really made the lasagna special.
Hassaan
[email protected]I loved that this recipe used roasted vegetables. It gave the lasagna a delicious depth of flavor.
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[email protected]This roasted vegetable lasagna was a hit with my family! The combination of roasted vegetables and creamy béchamel sauce was perfection.