Best 4 Tuscan Roasted Vegetable Lasagna Recipes

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**Tuscan Roasted Vegetable Lasagna: A Culinary Journey Through Italy**

Indulge in the rustic charm and vibrant flavors of Tuscany with our delectable Tuscan Roasted Vegetable Lasagna. This hearty and comforting dish is a symphony of roasted vegetables, creamy béchamel sauce, and layers of tender lasagna noodles, culminating in a culinary masterpiece that will transport your taste buds to the heart of Italy. Our comprehensive recipe guide provides step-by-step instructions for creating this flavorful lasagna, along with variations and tips to customize it to your liking. Additionally, we've included recipes for the homemade béchamel sauce and roasted vegetables, ensuring that every element of this dish is made from scratch for an authentic Tuscan experience.

Let's cook with our recipes!

INDIVIDUAL VEGETABLE LASAGNAS



Individual Vegetable Lasagnas image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 23

3 tablespoons extra-virgin olive oil
1 medium Spanish onion, finely chopped
1 medium carrot, finely chopped
1 medium zucchini, finely chopped
1 medium summer squash, finely chopped
8 asparagus spears, cut into 1/4-inch slices
1 pound fresh plain lasagna sheets
2 cups Simple tomato sauce, recipe follows
1 1/2 cups canned white beans, rinsed and drained
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/2 cup freshly grated Parmesan
3 tablespoons unsalted butter, halved
Salt and freshly ground pepper
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Preheat oven to 375 degrees F.
  • In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.
  • Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.
  • In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

ROASTED VEGETABLE AND SAUSAGE LASAGNA



Roasted Vegetable and Sausage Lasagna image

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 8 to 10 servings

Number Of Ingredients 12

2 zucchini, sliced lengthwise into 1/4-inch planks
1 large eggplant, sliced lengthwise into 1/4-inch planks
2 tablespoons extra-virgin olive oil, plus for drizzling
Kosher salt and freshly ground black pepper
1 1/2 pounds sweet Italian sausage, casings removed
2 cups ricotta
2 tablespoons chopped fresh parsley
1 egg
One 32-ounce jar marinara sauce
1 box no-boil lasagna noodles
2 cups shredded mozzarella
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F; place two baking sheets in the oven to preheat.
  • Drizzle the zucchini and eggplant slices on both sides with olive oil to coat. Carefully add the vegetables to the hot baking sheets--they should sizzle. Sprinkle with salt and pepper.
  • Roast until the vegetables are tender, 12 minutes, flipping halfway through. Remove from the oven and let cool.
  • Reduce the oven temperature to 350 degrees F.
  • While the roasted vegetables are cooling, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and no longer pink, 7 to 10 minutes.
  • In a bowl, whisk together the ricotta, parsley, egg and a big pinch of salt and pepper.
  • In a 9-by-13-inch baking dish, add 1/2 to 3/4 cup of the marinara sauce and spread to cover the bottom of the pan. Lay down enough lasagna noodles to cover the sauce, and then sprinkle with one-third of the browned sausage. Cover the sausage with one-third of the roasted zucchini and eggplant, spread with half of the ricotta mixture and sprinkle with one-third of the mozzarella. Repeat the sequence of marinara, noodles, sausage, vegetables, ricotta and mozzarella. For the third and final layer, repeat as before, only without the ricotta. Finish by sprinkling the Parmesan over the top.
  • Place the lasagna in the oven and cook until bubbly and browned on top, 35 minutes. Let cool for 10 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

TUSCAN LASAGNA



Tuscan Lasagna image

Spinach and lowfat ricotta make it hearty-and good for you.

Provided by Calvin Harris

Categories     Beef     Cheese     Bake     Kid-Friendly     Casserole/Gratin     Mozzarella     Parmesan     Healthy     Noodle     Advance Prep Required     Self     Small Plates

Yield Makes 6 servings

Number Of Ingredients 17

1 pound 85-percent-lean ground beef
1 cup sliced cremini mushrooms
1/2 cup minced white onion
2 garlic cloves, crushed
4 tablespoons chopped fresh parsley
1 tablespoons salt
1 1/2 teaspoons dried basil
1 teaspoon Italian seasoning
1/2 teaspoon fennel seeds
1/4 teaspoon freshly ground black pepper
1 cup lowfat ricotta
1 package (8 ounces) whole-grain lasagna noodles
Vegetable oil cooking spray
16 ounces low-sodium marinara sauce, divided
1/2 cup part-skim fresh mozzarella, divided
2 cups thawed frozen spinach
1/3 cup grated Parmesan

Steps:

  • Heat oven to 375°F. In a large pan over medium heat, cook beef, mushrooms, onion, garlic, parsley, salt, basil, Italian seasoning, fennel seeds and pepper until beef is browned, 12 minutes; transfer to a bowl and stir in ricotta. Cook noodles as directed on package; drain and rinse with cold water. In an 8" x 11" baking dish coated with cooking spray, place a layer of noodles. Top with 1/3 of the meat mixture, 1/3 of the marinara and 1/3 of the mozzarella. Repeat to create two more layers with remaining noodles, meat, marinara and mozzarella; before last layer, scatter spinach. Top with Parmesan. Cover with foil. Bake 30 minutes; remove foil and bake 20 minutes more. Cool 10 minutes before serving.

Tips:

  • Choose fresh, seasonal vegetables: This will ensure that your lasagna is packed with flavor and nutrients. You can use any type of vegetables you like, but some good options include zucchini, eggplant, bell peppers, mushrooms, and onions.
  • Roast the vegetables before assembling the lasagna: This will help them caramelize and develop a deeper flavor. You can roast the vegetables in the oven or on a grill.
  • Use a variety of cheeses: This will give your lasagna a rich and complex flavor. Some good options include ricotta cheese, mozzarella cheese, and Parmesan cheese.
  • Don't overcook the lasagna: It should be cooked until the cheese is melted and bubbly and the vegetables are tender, but not mushy. This usually takes about 30 minutes in the oven.
  • Let the lasagna rest before serving: This will help it set and make it easier to slice.

Conclusion:

Tuscan roasted vegetable lasagna is a delicious and satisfying dish that is perfect for any occasion. It is packed with fresh vegetables, cheese, and flavor. And it is sure to be a hit with your family and friends. So next time you are looking for a new lasagna recipe, give this one a try. You won't be disappointed!

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