Roastedvegetablephyllolasagna Recipes

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 LASAGNE

Steps:

• 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.

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!

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-PHYLLO LASAGNA

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.