Roasted Vegetable Lasagne Recipes

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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


  • 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.


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


  • 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 image

The one on the left in the pictures has 1 pound of ground beef in it; the one on the right is the vegetable one.

Provided by Dancer

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 16

3 tablespoons extra virgin olive oil
1 garlic clove, crushed
1/2 teaspoon pepper
15 ounces fat-free cottage cheese or 15 ounces ricotta cheese
Pam cooking spray
2 red peppers, seeded, cut in 4
2 medium zucchini, trimmed, cut lengthwise 1/4-inch slices
1 large egg
1/3 cup parmesan cheese
1 (26 ounce) jar chunky spaghetti sauce
1 eggplant, cut as above
1 (9 ounce) package lasagna noodles, no boil
1/2 lb mushroom, sliced 1/4-inch
8 ounces mozzarella cheese, shredded
1 teaspoon salt
12 basil leaves, chopped


  • 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.

Nutrition Facts : Calories 396.7, Fat 15.7, SaturatedFat 6, Cholesterol 54.1, Sodium 930.7, Carbohydrate 43, Fiber 5.8, Sugar 11, Protein 21.7


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


  • 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 Lasagne image

Categories     Cheese     Dairy     Garlic     Herb     Pasta     Pepper     Vegetable     Bake     Roast     Vegetarian     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

1 large eggplant (1 1/2 pounds)
3 tablespoons extra-virgin olive oil
2 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices
2 red bell peppers, quartered lengthwise
1/2 teaspoon black pepper
1 3/4 teaspoons salt
2 garlic cloves, minced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
3 ounces Italian Fontina, coarsely grated (1 cup)
1 ounces finely grated Parmigiano-Reggiano (1/2 cup)
3 tablespoons finely chopped fresh basil
5 (6 3/4- by 3 1/2-inch) or 10 (7- by 6 3/4-inch) no-boil lasagne noodles


  • Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
  • Cut 3 (1/3-inch-thick) lengthwise slices from center of eggplant and reserve remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant, zucchini, and bell peppers in 1 layer in pans. Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1 1/4 teaspoons salt. Roast, switching position of pans halfway through roasting, until eggplant and zucchini are browned and tender, 15 to 20 minutes total, then transfer eggplant and zucchini to a plate. Turn peppers over and continue to roast until tender, about 10 minutes more. Transfer peppers to a bowl and cover, then let stand 10 minutes. Meanwhile, move 1 rack to middle position and leave oven on. Peel peppers.
  • While vegetables roast, cook garlic in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, whisking frequently, until fragrant, about 30 seconds. Whisk in flour and cook, whisking constantly, 2 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, 8 minutes (sauce will thicken slightly when it first comes to a boil). Remove from heat and cool béchamel sauce, stirring occasionally, 10 minutes. Stir in cheeses, basil, and remaining 1/2 teaspoon salt.
  • Soak noodles in hot water just until pliable, 8 to 10 minutes.
  • Spread 2/3 cup sauce in an 8-inch square baking dish. Drain 1 large noodle or 2 small noodles on a clean kitchen towel (not terry cloth) and put over sauce in dish. Top with half of zucchini in 1 layer, 1/2 cup sauce, and another noodle (or 2). Make another layer with all of eggplant, 1/2 cup sauce, and another noodle (or 2), and another with all of bell peppers, 1/2 cup sauce, and another noodle (or 2). Top with remaining zucchini, 1/2 cup sauce, and another noodle (or 2). Cover completely with remaining sauce.
  • Bake until golden and bubbling, 25 to 30 minutes. Let stand in pan on a rack 20 minutes.


Vegetarian lasagne image

Make our easy vegetarian lasagne using just a handful of ingredients. You can use ready-made tomato sauce and white sauce, or batch cook he sauces and freeze them

Provided by Emma Lewis

Categories     Dinner, Lunch, Main course

Time 1h35m

Number Of Ingredients 17

3 red peppers, cut into large chunks
2 aubergines, cut into ½ cm thick slices
8 tbsp olive oil, plus extra for the dish
300g lasagne sheets
125g mozzarella
handful cherry tomatoes, halved
1 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, sliced
1 carrot, roughly chopped
2 tbsp tomato purée
200ml white wine
3 chopped tomatoes
1 bunch of basil, leaves picked
85g butter
85g plain flour
750ml milk


  • To make the tomato sauce, heat the olive oil in a saucepan. Add the onions, garlic and carrot. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in the tomato purée. Cook for 1 min, pour in the white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over the chopped tomatoes and add the basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool then whizz in a food processor. Will keep, cooled, in the fridge for up to three days or frozen for three months.
  • To make the white sauce, melt the butter in a saucepan, stir in the plain flour, then cook for 2 mins. Slowly whisk in the milk, then bring to the boil, stirring. Turn down the heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Will keep, cooled, in the fridge for up to three days or frozen for three months.
  • Heat the oven to 200C/180C fan/gas 6. Lightly oil two large baking trays and add the peppers and aubergines. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
  • Reduce the oven to 180C/160C fan/gas 4. Lightly oil a 30 x 20cm ovenproof dish. Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne sheets, then drizzle over a quarter of the white sauce. Repeat until you have three layers of pasta.
  • Spoon the remaining white sauce over the pasta, making sure the whole surface is covered, then scatter over the mozzarella and cherry tomatoes. Bake for 45 mins until bubbling and golden.

Nutrition Facts : Calories 461 calories, Fat 29 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium


Roast Vegetable Lasagne With Spinach and Ricotta image

A really delicious vegetarian lasagne - a recipe I've honed from all kinds of different sources, and lots of tinkering. Great for a Sunday night meal. All it needs is a simple side salad and maybe some garlic bread. If you can't get fresh lasagne sheets, dried ones which have been boiled for a few minutes are fine, but you really can't beat fresh pasta. Also, I use homemade pasta sauce (I make it while the vegies are cooking), but you can use store bought. Feel free to substitute whatever vegetables are in season - it's a very flexible recipe

Provided by kate.r.wilson

Categories     One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 medium carrot, chopped
2 medium zucchini, chopped
1 cup chopped mushroom
1/2 purple onion, chopped
1 green capsicum, chopped
1/2 aubergine, chopped
3 -4 garlic cloves, whole with base sliced off
1 tablespoon olive oil
1 tablespoon brown sugar
3 leaves of torn fresh basil
salt and pepper
250 g frozen chopped spinach
250 g ricotta cheese
100 g cubed feta cheese
30 g finely grated fresh parmesan cheese
salt and pepper
400 g fresh lasagna sheets
750 g pasta sauce
1 1/2 cups grated cheddar cheese
30 g finely grated fresh parmesan cheese


  • Place the vegetables in a roasting dish, cover in the olive oil and brown sugar and season well with salt and pepper. Tear the basil over the top of the vegies.
  • Roast at 180C for around 45 minutes.
  • While the vegetables are roasting, make pasta sauce (if you are using homemade) and spinach/ricotta mix.
  • For the spinach and ricotta mix, defrost the spinach in the microwave.
  • Mix into the thawed spinach the ricotta, cubed feta and parmesan. Stir thoroughly and season with salt and pepper.
  • Layer the lasagne as follows: Pasta sauce on the bottom, then lasagne sheet, ricotta mix, lasagne sheet, vegetables (minus the garlic cloves), lasagne sheet, ricotta mix, lasagne sheet, pasta sauce, cheddar cheese. Finish off with the second amount of parmesan over the top of the lasagne (this helps create a great golden colour and a delicious flavour once it's cooked). I also like to add another dash of cracked pepper to the top for good measure.
  • Bake the lasagne at 180C for 30 - 40 minutes, or until the top is golden brown.
  • If you feel so inclined, you can use the roasted cloves of garlic to make garlic butter for homemade garlic bread. Yum!

Nutrition Facts : Calories 1060.8, Fat 42.6, SaturatedFat 22.7, Cholesterol 115.6, Sodium 1668.3, Carbohydrate 122.3, Fiber 14.2, Sugar 30.7, Protein 48.6


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


  • 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


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)


  • 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


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
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)


  • 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.


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


  • 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.

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2015-10-05 In a large non-stick skillet over medium-high heat, melt the butter. Add the spinach and cook for 1 minute or until just wilted. In a 13 x 9-inch (33 …
5/5 (126)
Total Time 2 hrs
Category Main Dishes
Calories 480 per serving
  • In a saucepan over medium heat, brown the onion and garlic in the oil. Add the tomatoes. Simmer for about 30 minutes. Add the basil. Season with salt and pepper. Set aside.
  • With two racks in the middle positions, preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats.
  • In a saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring with a whisk. Add the milk while whisking. Bring to a boil. Let simmer gently for 5 minutes while stirring constantly so the sauce doesn’t stick to the bottom of the saucepan. Add the Parmesan and nutmeg. Season with salt and pepper. Set aside.

barefoot-contessa-roasted-vegetable-lasagna image
Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops …
  • Preheat the oven to 375 degrees. Arrange the eggplant and zucchini in single layers on 3 sheet pans lined with parchment paper. Brush them generously with the olive oil on both sides, using all of the oil. Sprinkle with the oregano (I crush it in my hands), 1 tablespoon salt, and 1½ teaspoons pepper. Roast for 25 minutes, sprinkle the garlic evenly on the vegetables, and roast for another 5 minutes, until the vegetables are cooked through. Remove from the oven and lower the temperature to 350 degrees. Meanwhile, fill a very large bowl with the hottest tap water and add enough boiling water to bring the temperature to 140 degrees. One at a time, place the noodles in the water and soak them for 15 -minutes, swirling occasionally so they don’t stick together. Drain and slide the noodles around again.
  • Combine the ricotta, goat cheese, eggs, basil, ½ cup of the Parmesan, 1½ teaspoons salt, and ¾ teaspoon pepper in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed.
  • Spread 1 cup of the marinara in a 9 × 13 × 2-inch baking dish. Arrange a third of the vegetables on top, then a layer of the noodles (cut to fit), a third of the mozzarella, and a third of the ricotta mixture in large dollops between the mozzarella. Repeat twice, starting with the marinara. Spread the last 1½ cups of marinara on top and sprinkle with the remaining ½ cup of Parmesan. Place the dish on a sheet pan lined with parchment paper and bake for 60 to 70 minutes, until the lasagna is browned and bubbly. Allow to rest for 10 minutes and serve hot.

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2009-12-25 1. Preheat oven to 400 F. Line a baking sheet with aluminum foil. In a large bowl toss the chopped vegetables with a splash of olive oil, salt and pepper, oregano, and dried basil to coat. Spread the vegetables in an even layer on the baking sheet.

Roast for 30 minutes, or until tender. Remove from oven. Reduce oven temperature to 200°C. 2 Meanwhile, combine cheeses in a small bowl. 3 Spread 1/2 cup pasta sauce over the base of a 10-cup capacity ovenproof dish. Top with 1 lasagne sheet, trimming to fit. Top with a third of the vegetable mix, 3/4 cup tomato sauce, and 1/3 cup cheese ...

2020-05-22 Turn the oven down to 350. Meanwhile, in a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour. Cook the flour while whisking for about 1 minutes. Next, slowly stream in the milk while whisking constantly. Bring the sauce to a simmer. Stir in salt, pepper and nutmeg.

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2020-01-29 lasagna noodles, such as De Cecco. 16 ounces. fresh whole-milk ricotta. 8 ounces. creamy garlic-and-herb goat cheese, at room temperature. 2. extra-large eggs, lightly beaten. 1/2 cup. chopped fresh basil leaves, lightly packed.

2020-08-11 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.

2005-07-14 Cut each garlic head in half crosswise; place, cut side down, on baking sheet. Roast in 400°F (200°C) oven until browned and tender, about 45 minutes. Squeeze garlic pulp onto vegetables. Set aside. In large saucepan, heat oil over medium heat; fry mushrooms, garlic, oregano, salt and pepper, stirring occasionally, until tender, about 5 ...

2019-09-16 Preheat oven to 220°C (200°C fan oven) mark 7. Mix onions, peppers, courgettes and garlic in a large roasting tin. Drizzle over the olive oil, season well and toss together.

Assemble the lasagna: Drizzle the bottom of an 8x12 or 9x13 pan with olive oil. Spread 1 cup of the marinara sauce into the bottom of the baking dish and layer with 4 lasagna noodles. Spread with half of the ricotta mixture, half of the roasted vegetables, half of …

Preheat the oven to 425 degrees Fahrenheit. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.

2021-05-23 Build the lasagna: Preheat the oven to 350°. Spray a 13 x 9″ pan with cooking spray.; Cover the bottom with lasagna noodles. Cover the …

2019-02-21 Lasagna: Preheat oven to 160C/320F. Spread a ladle of tomato sauce on the base of a large baking dish (Note 5). Cover with lasagna sheets, tearing as required to fit. Top with roasted vegetables, scatter over red peppers. Spoon over 2 1/2 cups of Sauce, then sprinkle with half the cheese. Cover with lasagna sheets.

5 / 5 stars from 1 user. Preheat oven to 375°F. Cover a rimmed baking sheet with aluminum foil and lightly grease with cooking spray. Chop vegetables and place in a large bowl. Add olive oil, balsamic vinegar, sugar, salt, and pepper. Toss to evenly coat veggies. Pour veggies out onto prepared baking sheet.

Step 1. Preheat oven to 450 degrees F. Combine carrots, onion, olive oil, garlic, crushed red pepper, and salt in a bowl; toss to coat. Spread in a single layer on a 15x10x1-inch baking pan. Bake 25 to 30 minutes or until vegetables are browned and just tender, stirring once halfway through. Cool and coarsely chop.

2021-01-07 Preheat the oven to 200°C / 392°F. Top and tail the carrots then slice them into 1/2cm thick rings. Add them to a large baking tray, sprinkle with small pinches of salt and pepper and drizzle with a light splash of olive oil. Toss through with your hands then roast for 15 minutes.

2012-09-12 1 medium eggplant, about 1 ¼ pounds; 1 ½ pounds of zucchini, about 3 medium, trimmed and cut lengthwise into ½-inch slices; Olive oil for brushing on vegetables

2022-04-18 Turn the oven down to gas mark 4, 350°F (180°C). Now, into the baking dish pour one quarter of the sauce, followed by one third of the vegetable mixture. Then sprinkle in a third of the Mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated ...

2020-06-22 Instructions. Preheat oven to 425 degrees F. Place sliced eggplant, zucchini, onion and garlic on large baking sheet and drizzle with 2 tablespoons of olive oil. Roast in preheated oven until soft and fragrant, about 30 minutes, turning once during cooking while adding remaining 2 tablespoons of olive oil.

2016-04-26 Salt and pepper to taste. Instructions. Preheat the oven to 400F. On a baking sheet, place your Brussel sprouts, mushrooms, tomatoes, and broccoli florets. Drizzle olive oil and balsamic vinegar, and roast your vegetables at 400F for 20 minutes. While the vegetables are roasting, cook the lasagna noodles as per package instructions.

Method. Preheat the oven to 220°C/fan200°C/gas 7. Mix the aubergines, onions, peppers, garlic, 3 tablespoons of the oil, and a little seasoning in a bowl. Transfer to a large roasting tin and cook for 30 minutes, or until soft. Meanwhile, heat the rest of the oil in a large frying pan.

2018-01-11 When it’s cold outside, Roasted Vegetable Lasagna is one of my favorite winter dinners. It’s a big pan of baked pasta with lots of cheese and some delicious roasted vegetables tucked in. The best part of this recipe is that you don’t even need to boil the pasta - just soak it in hot tap water and then assemble the lasagna so the pasta absorbs all those incredible flavors …

Begin by cooking a tomato sauce with onions, garlic, celery, carrots and tomato purée. While that’s reducing, make a white sauce with the Philly cheese, vegetarian Parmesan cheese and fresh mint. The sauces are layered with spinach and pasta sheets, then baked in the oven until bubbling and golden. Serve with crusty garlic bread for a real ...

In a large bowl combine zucchini, carrots, mushrooms, and sweet peppers. Drizzle vegetables with oil; sprinkle with Italian seasoning, salt, and black pepper. Toss well to combine. Place vegetable mixture in a shallow roasting pan. Step 3. Broil vegetables 5 to 6 inches from the heat for 6 minutes. Stir vegetables.

Place all roasted vegetables in a large bowl. In a medium bowl, combine cottage cheese or ritocotta cheese, parmesan cheese, salt, pepper, garlic powder, oregano, and basil. Stir to combine. Reduce oven temperature to 350 degrees and prepare your lasagna. Spray a 13 x 9 pan with nonstick cooking spray.

2021-07-19 Preheat the oven to 375° F. We bought one large Italian eggplant. Slice the ends off the eggplant and discard. Slice lengthwise (about 1/4 inch wide). Slice each piece lengthwise again (about 1/4 inch wide) and then slice width-wise to form bite sized pieces. Slice the ends off the zucchini and discard.

2017-09-06 To make the lasagna: Put the eggplant, bell peppers, zucchini, and red onion in a large bowl. Add 1 1/2 teaspoons salt, ground pepper to taste and 1/4 cup olive oil and toss to coat. Transfer to a large rimmed baking sheet and roast until the vegetables are soft and slightly browned, about 25 minutes.

Bake uncovered at 400° F for 15 minutes. Turn vegetables over and cook until soft. In a bowl, combine the ricotta cheese, parmesan cheese, and egg. Spread about 1/2 of the pasta sauce in a 9 in x 13 in glass baking dish. Layer with half the ricotta cheese mixture, half of the vegetables, a third of the pasta sauce, and 2/3 of the mozzarella ...

Preheat the oven to 190C/170C Fan/Gas 5. Spread the carrots, courgettes, fennel, red peppers and onion on two baking trays. Sprinkle with salt and pour over the …

Top with 2 noodles. Spread 3/4 cup cheese mixture over sauce to cover evenly. Arrange 1 1/2 cups roasted vegetables in 1 layer. Spoon 3/4 cup sauce over vegetables, top with 2 noodles, remaining 3/4 cup cheese mixture, 1 1/2 cups vegetables, 2 noodles, and remaining 1 1/4 cups sauce. Cover with foil, and bake for 20 minutes.

Completely ridged lasagna. Vegetarian lasagne made with tomato sauce, spinach, feta, carrots, mushrooms and grated emmental. Green lasagne (made with spinach in the dough), with ragù, Parmesan and bechamel, typical of Bolognese cuisine. Close-up profile view of a lasagne casserole, showing the layers of sauce, cheese and other ingredients.

2013-10-27 Roast in a preheated oven at 200°C/400°F/Gas 6 for 35-40 minutes. Add the pasta sauce and mix well. Put the milk, flour and butter in a sauce pan over a medium heat and whisk until the butter melts and the sauce is thickened and then season. Spread half the vegetable and sauce over the bottom of a large baking dish.

2011-11-22 Heat olive oil in a wok; add the garlic, and stir-fry for a few seconds. Next add the vegetables and sprinkle the salt. Stir-fry the vegetables until they get cooked completely and are soft and tender. This takes about 10 minutes on medium-high heat. Finally, stir …

Roasted Vegetables. Preheat the oven to 200°C. Coat vegetables in olive oil and place in a single layer onto 2-3 oven trays. Bake in oven for 30 minutes, turning after 15 minutes. Remove and allow to cool. To assemble the lasagna: Place 2 tablespoons of pasta sauce over the base of a greased 23cm x 35cm ovenproof lasagna dish.

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