Best 13 Roasted Vegetable Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a symphony of flavors with our Roasted Vegetable Lasagna, a culinary masterpiece that combines the goodness of fresh, roasted vegetables with the comforting embrace of classic lasagna. This delectable dish features layers of tender lasagna noodles, a rich and flavorful tomato sauce, an array of roasted vegetables, and a creamy béchamel sauce, all baked to perfection. Each bite offers a delightful harmony of textures and flavors, making this lasagna an instant favorite for vegetarians and meat-lovers alike. Explore the detailed recipe within this article to recreate this extraordinary dish in your own kitchen, along with variations for a vegan lasagna option and a gluten-free lasagna alternative. Discover the secrets to crafting the perfect lasagna, from roasting the vegetables to layering the ingredients, and impress your family and friends with this extraordinary culinary creation.

Here are our top 13 tried and tested recipes!

EASY ROASTED VEGETABLE LASAGNA



Easy Roasted Vegetable Lasagna image

Roasted vegetable lasagna that I've made for years.

Provided by cookntraveler

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Zucchini Lasagna Recipes

Time 1h20m

Yield 10

Number Of Ingredients 13

olive oil cooking spray
2 zucchini, sliced
2 green bell peppers, cut in 1-inch pieces
1 (8 ounce) package sliced fresh mushrooms
1 onion, cut into 8 wedges
1 tablespoon chopped fresh basil
1 clove garlic, pressed
½ teaspoon salt
¼ teaspoon ground black pepper
12 lasagna noodles
2 (28 ounce) jars pasta sauce
1 (16 ounce) package shredded mozzarella cheese
1 cup freshly shredded Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
  • Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
  • Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
  • Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
  • Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.

Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g

ROASTED VEGETABLE LASAGNA



Roasted Vegetable Lasagna image

"This recipe is a favorite of my vegetarian friends," writes Virginia Anthony of Jacksonville, Florida. "I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables."-Virginia C. Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 9 servings.

Number Of Ingredients 15

1 medium eggplant, peeled and cut into 1/4-inch slices
1/2 pound medium fresh mushrooms, cut into 1/4 inch slices
3 small zucchini, cut lengthwise into 1/4-inch slices
2 sweet red pepper, cut lengthwise into 6 pieces
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1 carton (15 ounces) reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup egg substitute
1 jar (26 ounces) chunky meatless spaghetti sauce
12 no-cook lasagna noodles
2 cups shredded part-skim mozzarella cheese
3 tablespoons minced fresh basil

Steps:

  • Coat two 15x10x1-in. baking pans with cooking spray. Place eggplant and mushrooms on one prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. , Bake, uncovered, at 400° for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned., In a large bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13x9-in. baking dish coated with cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 361 calories, Fat 15g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 820mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 5g fiber), Protein 19g protein.

ROASTED VEGETABLE LASAGNA WITH PESTO CREAM SAUCE



Roasted Vegetable Lasagna with Pesto Cream Sauce image

Here's a new twist on lasagna made with vegetables and a creamy pesto base. It's a great option for entertaining when you need to satisfy a lot of different guests' tastes. The roasted vegetables also make a great side dish that goes with any meat. They can be made a day in advance. I often bake a double batch and set half aside to go with another meal.

Provided by JennaferPC

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 1h40m

Yield 8

Number Of Ingredients 15

2 zucchini, sliced lengthwise and cut into 1/4-inch-thick pieces
1 red bell pepper, seeded and cut into 1-inch squares
2 cups bite-sized broccoli pieces
1 ½ cups bite-sized baby carrot pieces
2 tablespoons extra-virgin olive oil
1 tablespoon Italian seasoning, or more to taste
salt and ground black pepper to taste
6 lasagna noodles, or more as needed
1 cup Alfredo sauce
2 tablespoons pesto, or more to taste
1 (16 ounce) container ricotta cheese
1 cup grated Parmesan cheese
⅓ (6 ounce) package fresh spinach
1 (16 ounce) package shredded mozzarella cheese
½ teaspoon dried oregano

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease or line a large baking sheet with parchment paper.
  • Arrange zucchini, bell pepper, broccoli, and carrots in a single layer on the baking sheet. Coat with olive oil, Italian seasoning, salt, and pepper; mix well.
  • Roast vegetables in the preheated oven until golden brown, about 40 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch casserole dish with one layer of lasagna noodles.
  • Toss the roasted vegetables with Alfredo sauce and pesto until well coated. Spread mixture over the noodles in the dish. Place another layer of noodles over the vegetables.
  • Mix ricotta cheese, 3/4 cup Parmesan cheese, and spinach together and spread mixture over the noodle layer. Distribute mozzarella cheese evenly over the ricotta layer. Sprinkle remaining 1/4 cup Parmesan cheese and oregano on top.
  • Bake in the preheated oven until heated through and cheese is melted, 30 to 35 minutes. Broil for 1 to 2 minutes to lightly brown the top layer, if desired.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 25.4 g, Cholesterol 76.4 mg, Fat 31.2 g, Fiber 2.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 953.9 mg, Sugar 5.1 g

ROASTED VEGETABLE LASAGNA



Roasted Vegetable Lasagna image

Categories     Mushroom     Pasta     Tomato     Bake     Low Fat     Vegetarian     Mozzarella     Ricotta     Zucchini     Self

Yield Makes 12 servings

Number Of Ingredients 16

1 lb plum tomatoes, cut in 1/4-inch slices
1 lb zucchini, cut in 1/4-inch slices
1 lb yellow squash, cut in 1/4-inch slices
2 red bell peppers, cut in 1-inch strips
2 green bell peppers, cut in 1-inch strips
1/2 lb mushroom caps, cut in 1/4-inch slices
1 tsp salt
1 tbsp olive oil
Vegetable-oil cooking spray
1 egg white, lightly beaten
2 containers (15 oz each) "lite" ricotta
2 tbsp bottled pesto sauce
1/3cup grated Parmesan
3 cans (14 1/2 oz each) diced tomatoes with garlic and onion
12 oven-ready lasagna noodles (1 package)
2 cups shredded lowfat mozzarella

Steps:

  • Preheat oven to 475°F. Toss plum tomatoes, zucchini, squash, peppers, mushrooms, salt, and oil in a bowl. Coat a baking sheet with cooking spray and place vegetables on it; roast 30 minutes. In a bowl, mix egg white, ricotta, pesto, and Parmesan. Coat a 9" x 12" baking pan with cooking spray. Spread 1 can tomatoes on the bottom. Top with 3 noodles. Spoon 1 1/4 cups ricotta mix over noodles, then a layer of 3 cups vegetables, then 1/2 cup mozzarella. Repeat this layer, starting with tomatoes. Add final can tomatoes, three noodles, remaining ricotta mix and vegetables. Top lasagna with last 3 noodles and 1 cup mozzarella. Cover with foil. Bake 30 minutes.

SKINNY ROASTED-VEGETABLE LASAGNA



Skinny Roasted-Vegetable Lasagna image

Enjoy this classic Italian lasagna that's baked with veggies for a cheesy and delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 10

Number Of Ingredients 17

2 medium bell peppers (any color), cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated into pieces
2 medium zucchini, sliced (4 cups)
8 ounces mushrooms, sliced (3 cups)
1/4 teaspoon salt
1/4 teaspoon pepper
1 large onion, chopped (1 cup)
2 tablespoons finely chopped garlic
1 can (28 ounces) crushed tomatoes, undrained
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
12 uncooked lasagna noodles
2 cups shredded part-skim mozzarella cheese (12 ounces)
1/2 cup freshly grated Parmesan cheese (2 ounces)

Steps:

  • Heat oven to 450° F. Spray 15 x 10-inch pan with sides with cooking spray. Place bell peppers, onion wedges, zucchini and mushrooms in single layer in pan. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
  • Meanwhile, prepare Tomato Sauce. Spray 2-quart saucepan with cooking spray. Add chopped onion and garlic; cook over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
  • Meanwhile, cook and drain noodles as directed on package. Rinse noodles with cold water; drain. Mix cheeses; set aside.
  • Reduce oven temperature to 400° F. Spray 13 x 9-inch baking dish with cooking spray. Reserve 3/4 cup cheese mixture for top. Spread 1/4 cup of the sauce in baking dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and about 1/2 cup cheese. Repeat layering with remaining noodles, sauce, vegetables and cheese 3 more times, using the reserved 3/4 cup cheese on the last layer.
  • Bake uncovered 20 to 25 minutes or until hot and bubbly and cheese is light golden brown . Let stand 10 minutes before serving.

Nutrition Facts : Calories 280, Carbohydrate 32 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 610 mg, Sugar 7 g, TransFat 0 g

ROASTED VEGETABLE LASAGNA



Roasted Vegetable Lasagna image

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

ROASTED VEGETABLE AND KALE LASAGNA



Roasted Vegetable and Kale Lasagna image

A delicious layering of roasted vegetables and garlic-sauteed kale make this cheesy lasagna a healthier alternative to the classic Italian dish.

Provided by Melanie McClare

Categories     World Cuisine Recipes     European     Italian

Time 2h5m

Yield 12

Number Of Ingredients 14

1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 zucchini, thinly sliced
6 large mushrooms, thinly sliced
6 tablespoons extra-virgin olive oil, divided
1 tablespoon salt
2 teaspoons ground black pepper
1 cup water
1 bunch kale, torn into bite-sized pieces
2 cloves garlic, chopped
2 (26 ounce) cans pasta sauce
1 (12 ounce) box no-boil lasagna noodles
9 cups grated mozzarella cheese
1 (8 ounce) package bocconcini cheese, thinly sliced

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
  • Toss red bell pepper, yellow bell pepper, zucchini, mushrooms, and 4 tablespoons olive oil together in a bowl. Season with salt and pepper. Transfer vegetables to the prepared baking sheet in a single layer.
  • Roast in the preheated oven for about 10 minutes. Turn vegetables and roast 10 to 15 minutes more.
  • Meanwhile, bring water to a boil in a saucepan. Add torn kale and cook until just darkened in color, about 1 minute. Drain.
  • Heat remaining olive oil in a frying pan over medium heat. Add garlic and cook for 1 minute. Add drained kale and cook until wilted, 3 to 5 minutes. Remove from heat.
  • Remove bell peppers from the oven and adjust oven temperature to 375 degrees F (190 degrees C).
  • Layer pasta sauce, lasagna noodles, roasted bell pepper mixture, and grated mozzarella cheese into a 9x13-inch baking pan. Add another layer of noodles, pasta sauce, kale, and sliced bocconcini cheese. Continue layers until ingredients are used up, being sure to place noodle layers and sauce next to each other to prevent dry noodles.
  • Bake lasagna in the hot oven until bubbling and noodles are soft, about 45 minutes. Let cool 20 to 30 minutes before serving.

Nutrition Facts : Calories 525 calories, Carbohydrate 36.5 g, Cholesterol 72.8 mg, Fat 28.7 g, Fiber 4.9 g, Protein 30.2 g, SaturatedFat 13.4 g, Sodium 1653 mg, Sugar 13.1 g

TUSCAN ROASTED VEGETABLE LASAGNA



Tuscan Roasted Vegetable Lasagna image

Roasted vegetables and polenta layer together with Italian-seasoned Veggie Ground Round and cheese in a not-so-traditional vegetarian lasagna.

Provided by Yves Veggie Cuisine

Categories     Trusted Brands: Recipes and Tips     Yves Veggie Cuisine

Time 1h10m

Yield 10

Number Of Ingredients 11

1 (400 g) package Europe's Best® Roasted Gourmet Tuscan Inspired Blend
1 egg, beaten
1 (475 gram) tub ricotta cheese
¾ cup grated Parmesan cheese, divided
¼ cup chopped fresh basil
Salt and pepper
1 (1 kg) log prepared polenta
2 teaspoons Spectrum Naturals® Olive Oil
2 (24 ounce) jars pasta sauce
1 (340 gram) package Yves Veggie Cuisine® Italian Veggie Ground Round
2 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Thaw vegetables and chop into small pieces. Set aside.
  • In a large bowl, mix together egg, ricotta, 1/2 cup (125 mL) of the Parmesan cheese and basil. Season with salt and pepper. Set aside.
  • Cut polenta into 1/4-inch (0.5 cm) slices. Set aside.
  • Lightly grease 13 x 9-inch (33 x 23 cm) baking pan with oil. Spread 1-1/2 cups (375 mL) of the pasta sauce onto the bottom. Arrange a layer of polenta over sauce. Spread half of the roasted vegetable mixture over polenta.
  • In a large bowl, mix together remaining sauce and veggie ground round. Spread half of the veggie sauce over vegetables.
  • Spread ricotta mixture carefully over vegetables. Sprinkle with 1 cup (250 mL) of the mozzarella. Add another layer of polenta (you may have some left over).
  • Add remaining roasted vegetables, then remaining pasta sauce. Top with remaining 1/4 cup (50 mL) Parmesan and remaining 1 cup (25 mL) mozzarella. Cover loosely with foil.
  • Bake in the preheated oven for 20 minutes; remove foil and bake 20 minutes longer or until bubbly. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 411.9 calories, Carbohydrate 44.7 g, Cholesterol 55.8 mg, Fat 14.9 g, Fiber 6.2 g, Protein 24.9 g, SaturatedFat 6.9 g, Sodium 1322.2 mg, Sugar 15.4 g

ROASTED VEGETABLE LASAGNA WITH GOAT CHEESE



Roasted Vegetable Lasagna with Goat Cheese image

Fresh veggies, goat cheese and pesto add so much fabulous flavor to lasagna that you won't miss the meat!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 8

Number Of Ingredients 12

3 medium bell peppers, cut into 1-inch pieces
3 medium zucchini or summer squash, cut in half lengthwise and then into 1/2-inch slices
1 medium onion, cut into 8 wedges, separated into pieces
1 package (8 oz) sliced mushrooms
Cooking spray
1/2 teaspoon salt
1/4 teaspoon pepper
12 uncooked lasagna noodles
1 package (5 to 6 oz) chèvre (goat) cheese
1 container (7 oz) refrigerated basil pesto
2 cups tomato pasta sauce
2 cups shredded Italian cheese blend (8 oz)

Steps:

  • Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, summer squash, onion and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 15 to 20 minutes, turning vegetables once, until crisp-tender.
  • Meanwhile, spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time. In medium bowl, crumble chèvre into pesto; stir.
  • Spread 1/2 cup pasta sauce in baking dish; top with 3 noodles. Layer with half the pesto mixture and 2 cups of the vegetables. Top with 3 more noodles. Top with 3/4 cup sauce and 1 cup shredded cheese blend. Top with 2 cups vegetables, 3 noodles, remaining half of pesto mixture, 2 cups vegetables, 3 noodles and 3/4 cup sauce. Sprinkle remaining 1 cup shredded cheese over top.
  • Reduce oven temperature to 375°F. Bake uncovered 20 to 30 minutes or until hot. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 520, Carbohydrate 47 g, Cholesterol 30 mg, Fat 2, Fiber 5 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 12 g, TransFat 0 g

ROASTED-VEGETABLE LASAGNA



Roasted-Vegetable Lasagna image

Oven-roasted zucchini and eggplant provide a seasonal backdrop for more-familiar lasagna trappings.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

Coarse salt
2 pounds eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices
1/2 cup extra-virgin olive oil, for brushing
Freshly ground pepper
3 medium red onions, cut into 1/2-inch rings
5 ounces goat cheese
Marinara
Fresh Lasagna Noodles (you will need about 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
1/4 cup loosely packed fresh marjoram leaves, roughly chopped
2 ounces finely grated Pecorino Romano cheese (3/4 cup)

Steps:

  • Preheat oven to 500 degrees. Sprinkle 2 tablespoons salt over eggplant slices, and let drain for 45 minutes.
  • Meanwhile, place zucchini in a single layer on oiled baking sheets. (Work in batches if necessary.) Brush with oil, and season with salt and pepper. Bake, rotating pans halfway through, until tender and just starting to brown, 10 to 12 minutes. Let cool slightly, then transfer to a dish.
  • Place onion rings in a single layer on oiled baking sheets. (Work in batches if necessary.) Brush with oil, and season with salt and pepper. Bake until tender and browned, 10 to 15 minutes. Let cool slightly, then chop into 1/2-inch pieces. Mix with goat cheese in a small bowl.
  • Gently press eggplant slices between double layers of paper towels to remove excess liquid. Place eggplant in a single layer on oiled baking sheets (work in batches if necessary.) Brush with oil, and season with pepper. Bake until tender and golden, 6 to 9 minutes.
  • Reduce oven temperature to 375 degrees. Spread 1/2 cup of marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Layer eggplant on top of noodles. Spread 1/2 of the goat cheese mixture over eggplant. Spread 1 cup marinara over cheese layer, and sprinkle with 2 tablespoons marjoram. Repeat layering once, replacing eggplant with zucchini (noodles, zucchini, goat cheese, marinara, marjoram). Place a layer of noodles on top. Spread remaining marinara on top of noodles, and sprinkle with Pecorino Romano cheese.
  • Place baking dish on a rimmed baking sheet. Bake until cheese is golden and sauce is bubbling, about 45 minutes. Let stand for 15 minutes before slicing and serving.

CHICKEN AND ROASTED VEGETABLE LASAGNA



CHICKEN AND ROASTED VEGETABLE LASAGNA image

Categories     Chicken     Bake

Yield 8-12

Number Of Ingredients 27

Vegetables:
1 green & 1 orange or yellow pepper
1 eggplant
1 zucchini
8-10 spears asparagus
1 lb. mushrooms
2 shallots
2 garlic cloves
Seasonings:
1-2 T olive oil, 1 t salt, freshly ground pepper, 1/2 t dried rosemary leaves.
First Cheese Mixture (aka CM1):
1 c ricotta cheese (can use fat free if desired)
1 c whole milk
1 c shredded mozzarella cheese
2 Tbsp Parmesan cheese
1 egg
1/2 tsp salt.
Meat:
½ pound ground skinless chicken breast
2 Tbsp. olive oil
Sauce:
3 c Bertolli tomato-based pasta sauce (your choice)
Second Cheese Mixture (aka CM2):
1 c mozzarella cheese
1/3 c Parmesan cheese
Pasta:
1 package oven-ready lasagna noodles

Steps:

  • Dice the vegetables (about 3/4 inch) and mix with seasonings. Roast in a large shallow roasting pan at 450 degrees F. for 25 - 30 minutes stirring frequently. Mixture will be dry and just beginning to brown. Meanwhile, saute chicken in olive oil until cooked through. Combine CM1 ingredients and chill in the fridge until needed. Combine CM2 in a small bowl and set aside until needed. Lightly grease a 9x13 pan. Spread 1/3 c pasta sauce over bottom of dish. Lay oven-ready lasagna noodles on bottom and dot with ½ CM1. Spread with ½ the vegetable mixture and then ½ chicken. Pour 1 c pasta sauce over the chicken. Top the sauce with a second layer of pasta. Dot with the remaining CM1 and cover with the remaining vegetables, then chicken and 1 c pasta sauce. Top the sauce with a final layer of pasta and the remaining spaghetti sauce. Sprinkle with CM2. Cover with lightly greased foil and place in a preheated 375 degree F. oven. Bake for 30 minutes or until bubbling. Remove foil and bake uncovered another 15 minutes until golden. Remove from oven, let stand 15 minutes and cut into squares.

ROASTED VEGETABLE-PHYLLO LASAGNA



Roasted Vegetable-Phyllo Lasagna image

From NPR.org. "The lasagna is hearty from the portobello mushrooms, lightened up by the flaky phyllo pastry, and gives a nod to decadence with the hint of melted Gruyere cheese."

Provided by BB2011

Categories     One Dish Meal

Time 1h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 9

4 red bell peppers, halved, seeded and sliced, with stems removed
1/2 cup olive oil, less as needed
1 large yellow onion, sliced
salt and pepper
4 medium portabella mushroom caps
10 sheets phyllo pastry
1/3 lb Baby Spinach
1/2 teaspoon dried thyme
5 ounces gruyere cheese (to taste)

Steps:

  • Preheat oven to 375 degrees.
  • In a bowl, combine the peppers and onion and toss with 1 tablespoon olive oil and salt and pepper to taste. Roast for about 30 minutes, until peppers and onions are soft, and their edges slightly blackened. Set aside.
  • Meanwhile, clean and slice the portobello mushrooms into 1/4-inch strips. Heat 1 tablespoon of olive oil in a frying pan over medium heat and saute until soft. Set aside.
  • Lightly grease a 9-by-12-inch pan with olive oil. Place one sheet of phyllo on the bottom of the pan and, dipping into the remaining 1/4 cup of olive oil, brush lightly with oil. Repeat with four more sheets, brushing each with olive oil.
  • Combine the onions, peppers, mushrooms and spinach, and stir well. Spread in an even layer over the phyllo, and sprinkle all of the thyme and cheese over the top. Add another sheet of phyllo and brush lightly with olive oil. Repeat process, brushing each sheet of phyllo with olive oil, until all of the phyllo has been used.
  • Cover the pan of phyllo with tin foil, and bake for 20 minutes. Remove the foil the last 3 to 4 minutes so it becomes very lightly browned. Watch carefully, as phyllo browns very quickly.
  • Let the lasagna rest about 5 minutes before serving.

ROASTED-VEGETABLE LASAGNA



Roasted-Vegetable Lasagna image

Create a whole new love of vegetables with this noodles and cheese favorite!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 10

Number Of Ingredients 18

Olive oil cooking spray
2 medium bell peppers, cut into 1-inch pieces
1 medium onion, cut into 8 wedges, separated into pieces
2 medium zucchini, sliced (4 cups)
1 package (8 oz) fresh whole mushrooms, sliced (3 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion, chopped
2 tablespoons finely chopped garlic
1 can (28 oz) Muir Glen™ organic tomato puree
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
12 uncooked lasagna noodles
4 cups shredded mozzarella cheese (16 oz)
1 cup shredded Parmesan cheese (4 oz)

Steps:

  • Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, onion, zucchini and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with 1/2 teaspoon salt and the pepper.
  • Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
  • Meanwhile, spray 2-quart saucepan with cooking spray. In saucepan, cook chopped onion and garlic over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
  • Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. In small bowl, mix cheeses; set aside.
  • Reduce oven temperature to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the sauce in dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and 1 cup cheese mixture. Repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture.
  • Bake uncovered 20 to 25 minutes or until hot. Let stand 10 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 25 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 6 g, TransFat 0 g

Tips:

  • To save time, use a food processor to slice the vegetables.
  • If you don't have a mandoline, you can use a sharp knife to thinly slice the vegetables.
  • Be sure to roast the vegetables until they are slightly caramelized and tender.
  • Don't overcrowd the vegetables on the baking sheet, or they will not roast evenly.
  • Use a good quality marinara sauce for the best flavor.
  • Be sure to layer the lasagna noodles, vegetables, sauce, and cheese evenly.
  • Bake the lasagna until it is bubbly and hot throughout.
  • Let the lasagna cool for a few minutes before slicing and serving.

Conclusion:

This roasted vegetable lasagna is a delicious and hearty vegetarian dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its combination of roasted vegetables, marinara sauce, and cheese, this lasagna is sure to be a hit with everyone at the table.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #eggs-dairy     #pasta     #vegetables     #american     #oven     #fall     #holiday-event     #kid-friendly     #vegetarian     #lasagna     #cheese     #dietary     #one-dish-meal     #seasonal     #midwestern     #inexpensive     #free-of-something     #pasta-rice-and-grains     #taste-mood     #equipment     #number-of-servings     #presentation     #served-hot

Related Topics