I love my recipe for Better Vegetable Lasagna due to the nuanced tartness added by the cottage cheese, but my kids prefer this more traditional approach. I like it too, as this easy-to-make lasagna is delicious and takes about half the time to prepare. Really, the hardest part of this dish is chopping the veggies!
* Multiply serving weight in grams by the carbs-per-gram ratio to calculate the total estimated carbs.
Vegetables
cooking spray
Preheat oven to 375°F. Cover a rimmed baking sheet with aluminum foil and lightly grease with cooking spray.
3 carrots, sliced about ¼ inch thick
1 large zucchini, sliced about ¼ inch thick and cubed
8 ounces white mushrooms, sliced
1 small red onion, chopped
Chop vegetables and place in a large bowl.
1 tablespoon olive oil
½ tablespoon balsamic vinegar
1 teaspoon sugar
½ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
Add olive oil, balsamic vinegar, sugar, salt, and pepper. Toss to evenly coat veggies. Pour veggies out onto prepared baking sheet.
Bake at 375°F until vegetables are tender, about 20 minutes. While veggies are roasting, cook noodles.
When done, remove veggies from oven and let cool for 10 minutes.
Sauce
3 cups / 24 ounces pasta sauce
If you are going to make your own sauce, start that now. Otherwise, pull your favorite jar of pasta sauce out of the pantry and proceed.
Noodles
4 quarts water
Fill a stock pot with 4 quarts of water and bring to a boil over high heat.
1 teaspoon salt
256g / 9 ounces lasagna noodles
Add salt and noodles to water and cook until al dente, about 10 minutes.
Drain and reserve.
Cheese Mixture
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 egg, beaten
2 garlic cloves, minced
In a medium bowl, combine ricotta, mozzarella, egg, and garlic. Stir to combine and set aside.
Assembly
reserved veggies
1 ¾ cup pasta sauce
Transfer roasted veggies to a large bowl and add pasta sauced. Stir to combine.
pasta sauce
In a 9x13 baking dish, pour ¼ cup pasta sauce and spread to coat.
⅓ reserved lasagna noodles
½ cheese mixture
1 handful baby spinach
½ reserved vegetable mixture
Layer a third of the lasagna noodles on the bottom of the dish. Spread half of the cheese mixture on top of the noodles. Sprinkle a handful of baby spinach on top of the cheese. Spread ½ of the reserved vegetable mixture on top.
⅓ reserved lasagna noodles
½ cheese mixture
1 handful baby spinach
½ reserved vegetable mixture
Repeat the process by layering a third of the lasagna noodles on top. Spread remaining half of the cheese mixture on top of the noodles. Sprinkle another handful of baby spinach on top of the cheese. Spread remaining ½ of the reserved vegetable mixture on top.
⅓ reserved lasagna noodles
remaining pasta sauce
2 cups shredded mozzarella cheese
¼ cup parmesan cheese
Layer remaining noodles on top. Cover evenly with remaining pasta sauce. Sprinkle mozzarella cheese and parmesan cheese on top.
Bake uncovered at 375°F until cheese is melted and the dish reaches an internal temperature of 145°F, about 30 to 40 minutes.
Remove from oven and let cool for 10 to 20 minutes before serving.
Make Ahead
You can make this dish ahead of time and freeze it until you are ready to bake it. Add about 10 minutes to baking time if cooking frozen.
From MakeBetterFood.com. . (makebetterfood.com/recipes/roasted-vegetable-lasagna/). Adapted from Dinner Mom.
1 large zucchini, sliced about ¼ inch thick and cubed
8 ounces white mushrooms, sliced
1 small red onion, chopped
1 tablespoon olive oil
½ tablespoon balsamic vinegar
1 teaspoon sugar
½ teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
3 cups / 24 ounces pasta sauce
4 quarts water
1 teaspoon salt
9 ounces lasagna noodles
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 egg, beaten
2 garlic cloves, minced
reserved veggies
1 ¾ cup pasta sauce
pasta sauce
⅓ reserved lasagna noodles
½ cheese mixture
1 handful baby spinach
½ reserved vegetable mixture
⅓ reserved lasagna noodles
½ cheese mixture
1 handful baby spinach
½ reserved vegetable mixture
⅓ reserved lasagna noodles
remaining pasta sauce
2 cups shredded mozzarella cheese
¼ cup parmesan cheese
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.
Bake at 375°F until vegetables are tender, about 20 minutes. While veggies are roasting, cook noodles.
When done, remove veggies from oven and let cool for 10 minutes.
If you are going to make your own sauce, start that now. Otherwise, pull your favorite jar of pasta sauce out of the pantry and proceed.
Fill a stock pot with 4 quarts of water and bring to a boil over high heat.
Add salt and noodles to water and cook until al dente, about 10 minutes.
Drain and reserve.
In a medium bowl, combine ricotta, mozzarella, egg, and garlic. Stir to combine and set aside.
Transfer roasted veggies to a large bowl and add pasta sauced. Stir to combine.
In a 9x13 baking dish, pour ¼ cup pasta sauce and spread to coat.
Layer a third of the lasagna noodles on the bottom of the dish. Spread half of the cheese mixture on top of the noodles. Sprinkle a handful of baby spinach on top of the cheese. Spread ½ of the reserved vegetable mixture on top.
Repeat the process by layering a third of the lasagna noodles on top. Spread remaining half of the cheese mixture on top of the noodles. Sprinkle another handful of baby spinach on top of the cheese. Spread remaining ½ of the reserved vegetable mixture on top.
Layer remaining noodles on top. Cover evenly with remaining pasta sauce. Sprinkle mozzarella cheese and parmesan cheese on top.
Bake uncovered at 375°F until cheese is melted and the dish reaches an internal temperature of 145°F, about 30 to 40 minutes.
Remove from oven and let cool for 10 to 20 minutes before serving.
You can make this dish ahead of time and freeze it until you are ready to bake it. Add about 10 minutes to baking time if cooking frozen.
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