Best 4 Roasted Vegetable Phyllo Lasagna Recipes

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Indulge in a culinary symphony with our roasted vegetable phyllo lasagna, a harmonious blend of flavors and textures that will tantalize your taste buds. This vegetarian masterpiece features layers of crispy phyllo dough, a medley of roasted vegetables, a creamy bechamel sauce, and a sprinkling of Parmesan cheese. Each bite offers a delightful contrast between the flaky pastry, tender vegetables, and rich sauce, making it an irresistible dish for any occasion. This recipe also includes variations for a vegan version and a gluten-free version, ensuring that everyone can savor this culinary delight.

Here are our top 4 tried and tested recipes!

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.

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



Roasted Vegetable Lasagna image

How can you take and make yet another lasagna and make it different - well I took almost all the vegetables to the grill and cooked them there first and the flavors where awesome even better if you use a mesquite or hickory chip smoke

Provided by Ravenseyes

Categories     One Dish Meal

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 16

1 cup onion (diced)
1 cup celery (diced)
3 tablespoons garlic (minced)
1 teaspoon red pepper flakes (crushed)
3 cups cherry tomatoes
28 ounces pasta sauce (your favorite brand)
2 tablespoons basil or 2 tablespoons rosemary
2 medium eggplants (not peeled)
2 zucchini
2 yellow squash
5 carrots (peeled)
1 lb asparagus
2 red bell peppers
4 cups cheese or 5 cups silken tofu
olive oil
salt and pepper

Steps:

  • In a large pot add 2 tsps olive oil - add onions, celery, garlic and cook till onions are transparent. Add pepper flakes and tomatoes and simmer over low heat. Add your pasta sauce, herbs and continue to simmer while you create the remainder of the dish.
  • Take Eggplant and slice horizontally (all vegetables are done on horizontal cuts) slicing approximately 1/4" thick - place in a large dish cover with kosher salt and place a layer of plastic wrap over top of the eggplant - place a heavy object on top to weight the eggplant. Leave this until you can see a remarkable amount of fluids at the bottom of the dish. Approximately 50 minutes to and hour and a half. Wash the eggplant and pat dry - this is what is known as blanching or proofing your eggplant - it removes any bitterness the eggplant may have.
  • Cut the remainder of your vegetables - zucchini, squash and carrots in the same horizontal fashion approximately 1/4" thick. Along with the asparagus - place all of your vegetables in a large bowl and cover with a generous amount of Extra Virgin Olive oil, salt and pepper to taste. The Red Peppers can be roasted whole and then cleaned and cut into segments after grilling. Preheat your grill (indoor or outdoor - if using outdoor I sometimes try to add some hickory or mesquite smokiness to it) the grill should be close to 400 degrees -- place all of the vegetables on the grill - turning after 4-5 minutes or until a nice char has been made. Remove vegetables to a sheet pan to cool.
  • Take the asparagus and cut into 1 inch pieces and place in your sauce.
  • In a large 8 x 13 baking pan add 1/2 cup of your sauce to the bottom of the dish and spread evenly over the bottom. Arrange your eggplant over the bottom of the dish (these are used in place of any lasagna noodles that you would use in regular lasagna).
  • Using one half of your vegetables (except the zucchini and squash) layer them over top of the eggplant - using 1/3 of your sauce cover with sauce and then with the cheese. Your next layer will be the zucchini and squash. Repeat with your roasted vegetables - sauce and cheese - bake in 350 degree oven until cheese is bubbling and melted -- enjoy!

Nutrition Facts : Calories 297, Fat 13.7, SaturatedFat 7.4, Cholesterol 28.9, Sodium 867.7, Carbohydrate 32.5, Fiber 8.2, Sugar 16.1, Protein 14.9

Tips:

  • Prepare Vegetables in Advance: To save time, roast the vegetables a day ahead and store them in an airtight container in the refrigerator. This way, you can quickly assemble the lasagna when you're ready to cook it.
  • Use Fresh Herbs: Fresh herbs like basil, thyme, and oregano add a burst of flavor to the lasagna. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less since they are more concentrated.
  • Don't Overcook the Vegetables: The vegetables should be tender but still have a slight bite to them. Overcooking will make them mushy and ruin the texture of the lasagna.
  • Use a Variety of Cheeses: A combination of cheeses, such as ricotta, mozzarella, and Parmesan, gives the lasagna a rich and flavorful filling.
  • Don't Skip the Bechamel Sauce: The bechamel sauce adds creaminess and moisture to the lasagna. It also helps to hold the layers together.
  • Let the Lasagna Rest Before Serving: After baking the lasagna, let it rest for at least 15 minutes before slicing and serving. This will allow the flavors to meld and the lasagna to set.

Conclusion:

Roasted Vegetable Phyllo Lasagna is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a main course for a special occasion. With its vibrant colors and flavorful ingredients, this lasagna is sure to impress your family and friends. So next time you're looking for a delicious and easy-to-make vegetarian dish, give this recipe a try!

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