Cheesy Roasted Vegetable Lasagna Recipes

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.

ROASTED VEGETABLE LASAGNA

Steps:

• Preheat the oven to 450°F. Drizzle eggplant, zucchini, and bell peppers with olive oil and Italian seasoning. Season with salt and pepper to taste.
• Line two large pans with parchment paper and roast vegetables 15 minutes. Rotate pans and roast an additional 15 minutes. Remove from the oven and reduce oven temperature to 375°F.
• Meanwhile cook lasagna noodles al dente according to package directions. Drain well.
• Combine ingredients for the cheese layer and set aside. In a separate bowl, combine tomatoes and marinara.
• Spread 1 cup of tomato sauce in a 9x13 pan and add 3 noodles. Top with half of the roasted vegetables.
• Add 1 cup of tomato sauce. Cover with 3 noodles and spread cheese layer over top. Add remaining vegetables.
• Top with remaining noodles and tomato sauce.
• Bake 30 minutes uncovered. Top with remaining cheeses and bake an additional 15-30 minutes or until browned and bubbly.
• Let rest at least 20 minutes before cutting.

ROASTED VEGETABLE LASAGNA

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.

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.

CHEESY VEGETABLE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
• Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
• Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
• Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
• Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

CHEESY ROASTED-VEGETABLE LASAGNA

Steps:

• Heat oven to 425°. Spray bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Place bell peppers, onion, zucchini, potatoes, mushrooms, oil, peppered seasoned salt and basil inlarge bowl; toss to coat. Spread vegetables in pan. Bake uncovered about 30 minutes or until crisp-tender. Cool slightly.
• Reduce oven temperature to 350°. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain noodles as directed on package. Mix ricotta cheese, pesto and egg. Coarsely chop vegetables.
• Place 3 noodles lengthwise in baking dish. Spread with half of the ricotta mixture. Top with 2 cups vegetables and 1 cup of the provolone cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles and remaining vegetables. Sprinkle with mozzarella cheese.
• Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 5 minutes before cutting.

ROASTED VEGETABLE LASAGNA WITH GOAT CHEESE

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.

CHEESY VEGGIE LASAGNA

Steps:

• Cook noodles according to package directions. Meanwhile, in a small bowl, whisk the eggs, egg whites, ricotta cheese, parsley, basil, oregano and pepper; set aside. , In each of two 13x9-in. baking dishes coated with cooking spray, spread 1 cup spaghetti sauce. Drain noodles; place 3 noodles over spaghetti sauce in each dish. , Layer each with a quarter of the ricotta mixture, 1 cup spaghetti sauce, 1 cup mozzarella cheese, 3 lasagna noodles and half of green beans. Top each with remaining ricotta mixture and 1 cup spaghetti sauce. Layer with remaining lasagna noodles, spaghetti sauce and mozzarella cheese. Sprinkle Parmesan cheese over each. , Cover and freeze 1 casserole for up to 3 months. Bake remaining lasagna, uncovered, at 375° for 40-45 minutes or until bubbly and edges are lightly browned. Let stand for 10 minutes before serving., To use frozen lasagna: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 1-1/4 to 1-1/2 hours or until bubbly. Let stand for 10 minutes before serving.

ROASTED VEGETABLE LASAGNA

Steps:

• Preheat oven to 400°F.
• In cup mix the oil and garlic.
• with cooking spray, spray 2 large baking sheets.
• Brush vegetables on both sides with oil mixture, sprinkle with salt and pepper, bake 25 to 40 minutes until lightly browned, turning vegetables when browned and tender.
• Reduce oven to 375°F.
• In medium bowl, mix the ricotta, egg and parmesan.
• Spread half the spaghetti sauce over bottom of 13x9-inch pan, on top, arrange 4 noodles, slightly overlapping.
• Top with 1/2 of cheese mixture, and spread to partially cover noodles.
• Top with half the veggies, arrange in a single layer, sprinkle with half the mozzarella and basil.
• Cover first layer with 4 noodles, top with remaining ricotta mixture, vegetables, and basil.
• Cover with 4 noodles, remaining sauce, and mozzarella.
• Bake 50 minutes or until cheese melts and lasagna is heated through.
• Let sit 30 minutes.

ROASTED VEGETABLE LASAGNA

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!

ZESTY ROASTED VEGETABLE & CHEESE LASAGNA

Steps:

• Heat oven to 425°F.
• Toss peppers, onions and garlic with 1/4 cup dressing; spread onto foil-covered rimmed baking sheet sprayed with cooking spray. Toss eggplant and zucchini with remaining dressing; spread onto second prepared baking sheet. Bake all vegetables 25 min., turning vegetables after 15 min.; cool.
• Remove and discard skins and seeds from peppers; chop peppers. Place in medium bowl. Add remaining roasted vegetables; mix lightly. Mix cream cheese, cottage cheese and egg until blended.
• Reduce oven temperature to 350°F. Place 3 noodles in 13x9-inch pan sprayed with cooking spray; cover with layers of half each of the cream cheese mixture, vegetables and mozzarella. Repeat layers; cover.
• Bake 45 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.