Sadia Hussain
Nov 13, 2020
Roasted Vegetable Lasagna Recipe
This lasagna recipe, is not only healthy but the roasted, slightly caramelized vegetables amp up the flavor.
Roasted vegetable lasagna is an ideal comforting, warming, one dish meal.
Roasting the vegetable chunks prevents the lasagna from getting watery when baked, plus it gives you time to clean up your work space before assembling the lasagna.
Your family and friends will not be able to resist this delicious lasagna loaded with vegetables, cheese and tomato sauce and I promise, no one will be asking where the meat is!
Roasted Vegetable Lasagna Recipe
Sadia Hussain
SERVES
8
TOTAL TIME
2 Hours
INGREDIENTS
For the Vegetables
1 eggplant, cut into medium thick slices
1 zucchini, cut into medium thick slices
1 red bell pepper, cut into medium thick slices
1 green bell pepper, cut into medium thick slices
1 large onion, peeled and cut into medium thick slices
1 cup cherry or grape tomatoes
4 cloves garlic, roughly chopped
1/2 cup olive oil
Salt to taste
Black pepper to taste
For the Assembly
1 box no-boil lasagna noodles
4 cups marinara sauce
2 Mozzarella cheese, grated
1 cup Cheddar cheese, grated
1/2 cup Parmesan cheese, grated
1 cup hot water
METHOD
Preheat oven to 220C/425F.
On a large baking sheet, lay eggplant, zucchini, red bell pepper, green bell pepper, onion, tomatoes and garlic. Evenly drizzle olive oil and season with salt and black pepper. Roast for 20 minutes or until edges are slightly charred.
Decrease oven temperature to 180C/350F.
Mix the roasted vegetables, scraping all the bits and juices from the baking pan.
In a bowl, mix together all the grated cheeses. Make sure to reserve some cheese for the top layer.
In a large baking dish, evenly spread a cup of sauce. Add lasagna noodles in a single layer. You may need to break some in half to cover the baking dish.
Evenly spread some of the roasted vegetables, including the juices, top with some sauce and sprinkle with some cheese.
Repeat the layers ending with a layer of lasagna noodles.
Cover the top layer of lasagna noodles with the remaining sauce and cheese.
Drizzle hot water around the edges of the baking dish.
Cover tightly with foil and bake for 30 minutes. Uncover and bake for another 30 minutes or until the top is brown and bubbly.
Tips and Bits
You can use any mix of vegetables you prefer.
You can use homemade or store bought marinara sauce.
Feel free to add dried herbs like oregano, basil, fennel seeds or Italian seasoning.
You can use any mix of cheeses you like.
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