Roasted Vegetable Lasagna

This is an updated version of the vegetable lasagna I posted a while back.It’s really the same thing, just using different veggies and roasting them instead of sautéing. I’m currently in the middle of making a ton of freezer meals before the baby comes, this being one of them. (Which is also why this one is in an aluminum pan!) If you are interested in seeing more freezer meals, let me know! I have a huge list and freezer meal prep has basically taken over my life. I even bought a huge chest freezer to store them. Crazy pregnant lady idea? Or just genius? For this particular recipe, if you want to freeze it, bake as directed and let cool completely. Put in the fridge for a few hours or overnight. Wrap with plastic wrap and then foil. Transfer to freezer. To thaw, put in fridge the night before cooking. Remove the plastic wrap, cover back up with foil and bake for about an hour or until it’s hot and bubbling. Remove foil, bake another 15 minutes. Anyway, this veggie lasagna is one of our favorites, I make it pretty much every week. You can use any combination of vegetables that you want. This has been my current favorite for a while, but sometimes I’ll add some carrots, or yellow pepper, whatever I have on hand. If you’re thinking, “there’s no way I can make a lasagna without meat” trust me. My husband always prefers any meat dish over an all veggie one, but this is one of his favorite meals. It’s easy to make, perfect for s crowd, and the leftovers are even better!

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Here’s what you’ll need-

– 1 red pepper, diced
– 1 zucchini, diced
– 1 yellow squash, diced
– 1 small package of sliced white mushrooms, chopped
– 1 15oz container part skim ricotta cheese
– 1 egg
– a couple of handfuls of fresh spinach, roughly chopped
– Parmesan cheese
– 1 8oz package shredded mozzarella cheese
– 2 jars of marinara sauce (my favorite is bertolli tomato and basil) (typically I can use 1 jar for this recipe, but when freezing it, I always use extra so it doesn’t dry out)
– 1 package of no boil lasagna noodles

Preheat oven to 400 degrees. Place diced vegetables on 2 parchment lined baking sheets. Drizzle with olive oil and season with salt and pepper. Bake 15 minutes. Remove from oven, reduce temperature to 375. Combine the vegetables with some of the sauce in a bowl. In a small bowl, combine the ricotta cheese, 1 egg, a little bit of Parmesan cheese (optional) and the chopped spinach. Season with salt and pepper and Italian seasoning if desired. Stir until well combined. Pour a little sauce on the bottom of a 9×13 dish. Lay four lasagna noodles down, overlapping. Spread half of the ricotta mixture on top, followed by some of the vegetable sauce. Repeat with another layer of noodles, cheese and vegetable sauce. Top with four more noodles, pour remaining sauce on top. I also add some extra around the edges to make sure nothing dries out. Top with shredded mozzarella cheese. Cover with foil, making sure the foil isn’t sticking down on top of the cheese, and bake for 40 minutes. Remove foil and bake another 10-15 minutes. Remove from oven, let rest atleast 15 minutes before cutting.

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