Roasted Vegetable Lasagna

Tons of roasted vegetables and lots gooey cheese make this meatless lasagna absolutely delicious. 

Roasted Vegetable Lasagna


Portobello mushrooms, purple onion, zucchini, and bell peppers are roasted to perfection. The vegetables are then mixed with pasta sauce, can tomatoes and spinach before layering with whole wheat lasagna noodles and cottage cheese, Parmesan and mozzarella cheese. You will definitely want seconds of this delicious meatless lasagna!!

Roasted Vegetable Lasagna
I love this lasagna, and you will too! I love the variety of vegetables, and the different taste achieved from roasting them rather then skillet cooking. It adds a whole new level of taste and texture. When I make this lasagna, I usually prepare the roasted vegetables in the morning and then mix with the pasta sauce and tomatoes and refrigerate until about an hour before supper. I do the same with the cheese layer; prep it all and then refrigerate until I’m ready to make the lasagna. This spreads out the work so it doesn’t all have to be done at once. Makes it a bit easier on me. Then I just need to assemble the lasagna and bake it for about 45 minutes before supper and it’s perfect!

Roasted Vegetable Lasagna
Preheat oven to 450F.

Spray a large baking sheet with nonstick cooking spray. Add onion, bell peppers, zucchini, carrot, portobello mushroom and garlic. Drizzle with olive oil, basil and oregano. Stir to mix well. Roast vegetables for 25 minutes, turning once half way through roasting. 

Roasted Vegetable Lasagna
While the vegetables are roasting mix the cheese layer. In a medium bowl combine cottage cheese, egg, parsley, Parmesan cheese and mozzarella cheese. Mix well. Cover and refrigerate until ready to use.

Roasted Vegetable Lasagna
In a large bowl add pasta sauce, can tomatoes, spinach and roasted vegetables. Mix well. Refrigerate until ready to assemble lasagna. You can use what ever pasta sauce you like best for this recipe. I like to use roasted portobello jarred pasta sauce from presidents choice.

Roasted Vegetable Lasagna
To assemble lasagna: spread a 9×13 baking dish with nonstick cooking spray. spread 1/3 of the vegetable mixture over the bottom of the baking dish. Top with lasagna noodles. Spread 1/2 of the cheese mixture over the noodles. Add another layer of noodles followed by 1/2 of the remaining vegetable mixture, more noodles, the rest of the cheese, another layer of noodles and then finally the last of the vegetable mixture. Cover with foil and bake for 35 minutes or until noodles are soft. Check by inserting knife into lasagna it should be easy to push the knife trough the noodles. If not continue baking in 10 minute intervals until noodles are soft. Remove foil and bake for 10 minutes. Remove from oven and let stand for 10 minutes before serving.

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna
Serves 12
Tons of roasted vegetables and lots gooey cheese make this meatless lasagna absolutely delicious.
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Prep Time
30 min
Cook Time
1 hr
Prep Time
30 min
Cook Time
1 hr
Roasted vegetables
  1. 1 large purple onion, sliced
  2. 1 red bell pepper, chopped
  3. 1 yellow bell pepper, chopped
  4. 1 large zucchini, skin on and chopped
  5. 1 large carrot, peeled and chopped
  6. 3 cloves garlic, minced
  7. 1 tablespoon olive oil
  8. 1/2 teaspoon basil
  9. 1/2 teaspoon oregano
  10. 2 cups pasta sauce (roasted portobello mushroom pasta sauce by presidents choice is delicious)
  11. 1 can (796 ml/ 27 oz) diced tomatoes
  12. 1 cup frozen chopped spinach, thawed and water squeezed out
Cheese layer
  1. 3 1/2 cups cottage cheese
  2. 1 egg
  3. 1 1/2 cups shredded mozzarella cheese
  4. 1/4 cup Parmesan cheese
  5. 1/2 teaspoon dried parsley
  6. About 16 lasagna noodles, oven ready, (should be enough in a 650g box)
Instructions
  1. Preheat oven to 450F.
  2. Spray a large baking sheet with nonstick cooking spray. Add onion, bell peppers, zucchini, carrot, portobello mushroom and garlic. Drizzle with olive oil, basil and oregano. Stir to mix well. Roast vegetables for 25 minutes, turning once half way through roasting.
  3. While the vegetables are roasting mix the cheese layer. In a medium bowl combine cottage cheese, egg, parsley, Parmesan cheese and mozzarella cheese. Mix well. Cover and refrigerate until ready to use.
  4. In a large bowl add pasta sauce, can tomatoes, spinach and roasted vegetables. Mix well. Refrigerate until ready to assemble lasagna. You can use what ever pasta sauce you like best for this recipe. I like to use roasted portobello jarred pasta sauce from presidents choice.
  5. To assemble lasagna: spread a 9x13 baking dish with nonstick cooking spray. spread 1/3 of the vegetable mixture over the bottom of the baking dish. Top with lasagna noodles. Spread 1/2 of the cheese mixture over the noodles. Add another layer of noodles followed by 1/2 of the remaining vegetable mixture, more noodles, the rest of the cheese, another layer of noodles and then finally the last of the vegetable mixture. Cover with foil and bake for 35 minutes or until noodles are soft. Check by inserting knife into lasagna it should be easy to push the knife trough the noodles. If not continue baking in 10 minute intervals until noodles are soft. Remove foil and bake for 10 minutes. Remove from oven and let stand for 10 minutes before serving.
Adapted from Looniespoons Classics
Adapted from Looniespoons Classics
Double The Recipe http://doubletherecipe.com/
Roasted Vegetable LasagnaFinal

 

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