Thursday, January 6, 2011

Roasted Vegetable Lasagne



I hosted a dinner party during the holidays and a few of my friends are vegetarians, so along with the meat entree I served this delicious and easy roasted vegetable lasagne.

Roasting vegetables makes them nutty and sweet and mixed with ricotta cheese and layered between noodles makes them even better. To save time I used a good quality jarred marinara sauce.

You can assemble the lasagne the day before and cover it tightly and refrigerate. I bake it the day of serving, and it always comes out great.

Feel free to add mushrooms, broccoli, spinach or any other vegetable that you like.



Roasted Vegetable Lasagne:

a box of lasagne noodles (no boil is fine)
2 eggplants, cubed
3 zucchini, cubed
3 carrots, peeled and cut up into pieces
1 red onion sliced into thick slices
kosher salt & olive oil

32 oz. of ricotta cheese
2 eggs
2 tbsp prepared basil pesto
1 cup grated parmesan cheese
fresh chopped parsley
2 cups of shredded mozzarella cheese
2 jars of tomato sauce



On 2 rimmed baking sheets, toss your cut up vegetables with kosher salt & olive oil.
Roast at 425F for about 20-25 minutes, shaking the pan once or twice, until vegetables are caramelized. This will make a lot, and you might have more than you need, but who is complaining?

Mix the ricotta cheese with the eggs, pesto, parsley and parmesan until fluffy.

In a 9 x 13 baking dish, lay some sauce on the bottom and lay 3 noodles as the bottom layer.

Spread ricotta over the noodles, then a layer of vegetables and sauce.



Sprinkle grated mozzarella cheese on top and then again, another layer of noodles, ricotta mixture, vegetables, sauce and mozzarella, ending with a third and last layer of noodles.

Spoon the remaining sauce over the noodles and the rest of the mozzarella cheese. I put a dollop of pesto on top, since I have no fresh basil in the winter garden.



Spray some PAM on some foil and cover the lasagne until ready to bake. At this point, I refrigerate mine, for baking the next day.

Bake in a 375F oven for 40 minutes, uncovering it another 15 minutes to brown the top.

Let rest half hour before serving. SO GOOD.



Enjoy!

11 comments:

The Food Hunter said...

Look at all those veggies

The Food Hunter said...

Look at all those veggies

Anonymous said...

Good and good for ya! Rao's jarred sauce is the best I've found. Pricey, so I stock up on it wildly whenever there's a sale. Do you have any brand you think is exceptionally good?

Proud Italian Cook said...

Healthy and good Stace, I can just taste all the flavors! I should use pesto more often in the winter, I'm always out searching for fresh basil which dosen't last too long when I buy it anyway.

Kate said...

This looks delicious....I love the variations that one can make.

Dana said...

I'm sure the veg friends were super happy with their dinner! I don't make enough lasagne and I don't think I've ever made one with roasted vegetables. Yum.

StaceyEsq said...

I am excited to make this -- I love roasted vegetables. Do you think I could substitute goat cheese for the ricotta?

kat said...

It's funny vegetable lasagna seems to be what I serve my vegetarian friends in the winter a lot too

Margaret said...

Mouthwatering Stacey! Thank-you! Vegetables and pasta are my favs...
Margaret from B.C.

vanillasugar said...

my hubby is italian, loves italian lasagne, so when i make a veggie version it's the only way to get him to eat veggies. sad right? lol

Mary said...

Just got a lasagna pan for Christmas. Can't wait to try this recipe.