Best 5 White Roasted Vegetable Lasagna Recipes

ROASTED VEGETABLE LASAGNA

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.

LASAGNA WITH SPINACH AND ROASTED ZUCCHINI

Steps:

• Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
• Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
• Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
• Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
• Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

WHITE ROASTED VEGETABLE LASAGNA

Steps:

• 1. Preheat oven to 325F. Set the parmesan to the side to use later. On a baking sheet wrapped with aluminum foil. Lay your cleaned veggies. Score the eggplant vertically to insert 4 cloves of garlic into the eggplants. Drizzle with olive oil, kosher salt and pepper.
• 2. Bake 1hr to 1hr and 15 minutes till veggies are nicely roasted and a little charred.
• 3. While veggies are roasting, you can prepare your cheese filling. In a small bowl, add your ricotta, your parmesan cheese, parsley, salt & pepper. Start stirring, the mixture will be thick. Add 1/4 c of chicken broth, and stir thoroughly. Chill till ready to use.
• 4. Meanwhile, dice your onion and saute it with 2 tbls of olive oil. Just till tender and starting to carmelize, set aside. Once the veggies are roasted, let them cool till able to handle. In a food processor, add all the veggies, as is. The sauteed onion, 1 c of roasted red peppers, 1/4 c of wine, 1/4 c of chicken broth and parsley. Whizz in processor. Add the 1/4 c of parmesan cheese, and whizz for a more seconds.
• 5. In a 13 x 9" pan, spray with nonstick spray. Lay 4 noodles over bottom. Add veggie puree.
• 6. Dallop the ricotta mixture over the veggie puree.
• 7. Sprinkle with mozz. cheese.
• 8. Lay another layer of noodles over and continue to layer until you reach the top. (I got 3 layers). Pour the remaining can of chicken broth all over the lasagna set aside.
• 9. In a saucepan prepare you bechamel sauce. Melt your butter, add your flour, cook it for about 1 minute or so, add your milk and whisking constantly, continue to whisk till mixture has thickened. Turn off heat, add your parmesan cheese and your pepper. Pour over lasagna and spread. Sprinkle your nutmeg. Wrap tightly with aluminum foil. Set on a cookie sheet and bake for 45 minutes. Uncover and bake for another 15 minutes.
• 10. Let cool about 10 minutes cut into squares of your choice. Enjoy!!

EASY ROASTED VEGETABLE LASAGNA

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.

VEGETABLE LASAGNA WITH WHITE SAUCE

Steps:

• Dice zucchini. Coarsely chop broccoli and spinach.
• In a nonstick 12 -inch skillet over medium heat, melt butter (or margarine), cook zucchini, broccoli, oregano, and 1/4 teaspoon of salt, stirring frequently, until vegetables are tender-crisp, about 5 minutes. Add Spinach and toss until wilted. remove skillet from heat.
• In medium bowl, with fork, mix ricotta and eggs; set aside.
• Prepare lasagna noodles as label directs. Drain.
• Meanwhile, preheat oven to 350 degrees F.
• In 2-quart saucepan over medium heat, melt 3 tablespoons margarine (or butter). Stir in flour and 1/4 teaspoon salt until smooth. Gradually stir in milk; cook, stirring constantly until sauce comes to a boil and thickens. Remove saucepan from heat; stir in Parmesan cheese.
• In13-by-9-inch glass baking dish, layer half of the prepared lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, and half of the mozzarella. Top with half of the sauce, then with the remaining noodles, ricotta, and vegetable mixture. Spoon remaining sauce over vegetable layer; arrange remaining mozzarella on top.
• Bake lasagna 40 to 45 minutes until hot and bubbly. Let lasagna stand 10 minutes for easier serving.