ROASTED VEGETABLE LASAGNA #lasagna #vegetarian #easy #recipes #roasted

ROASTED VEGETABLE LASAGNA #lasagna #vegetarian #easy #recipes #roasted

A family top pick: Fresh, solid simmered vegetable lasagna stacked with vivid cooked vegetables and three unique cheeses.

Cooked vegetable lasagna was one of my most mentioned plans when I was an individual culinary expert.

A portion of my customers were long haul regulars, and each time I cooked for them I'd take care to change their menus.

I needed to offer families assortment while attempting to adhere to their dietary needs – regardless of whether the menu was veggie lover, without gluten, low-carb or keto.

In any case, it turns out they would frequently request a similar most loved dishes again and again, and comfort nourishment like veggie lover lasagna was constantly a hit.

ROASTED VEGETABLE LASAGNA #lasagna #vegetarian #easy #recipes #roasted

Also try our recipe : EGG AND SAUSAGE BREAKFAST TAQUITOS #breakfast #taquitos #vegetarian #easy #food

Ingredients :


  • 2 pounds cherry tomatoes
  • 2 whole garlic cloves, peeled
  • 2 tablespoons extra-virgin olive oil
  • Salt


  • 1 medium eggplant (peeled if desired), diced
  • 2 bell peppers red, orange or yellow, diced
  • 2 small zucchini (less than 6-inches long), diced
  • 1 red onion, thinly sliced
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 2 cups baby spinach 
  • 1 pound whole milk ricotta
  • 1/2 pound fontina or soft havarti cheese, coarsely grated
  • 12 sheets no-boil lasagna noodles
  • 1/2 cup grated fresh Parmesan cheese, plus additional for serving

Instructions :

To make the sauce:

  1. Heat oven to 425 degrees. Toss the tomatoes on a large rimmed baking sheet with the garlic, oil and 1 teaspoon salt. Roast until the tomatoes are very soft and slightly browned, about 25 minutes.
  2. Cool the tomatoes 10 minutes then scrape into a blender or food processor and blend until smooth.

To make the lasagna:

  1. Put the eggplant, bell peppers, zucchini, and red onion in a large bowl. Add 1 1/2 teaspoons salt, ground pepper to taste and 1/4 cup olive oil and toss to coat.
  2. Transfer to a large rimmed baking sheet and roast until the vegetables are soft and slightly browned, about 25 minutes. Remove from the oven and immediately add the spinach. Toss with tongs to mix together and wilt the greens.
  3. Reduce oven temperature to 400 degrees.
  4. Lightly coat an 8 x 8-inch baking pan with olive oil. Ladle 1/4-cup tomato sauce evenly over the bottom of the pan. 
  5. Make three layers in the pan as follows: 3 pasta sheets, slightly overlapping, topped evenly with 1/3 of the vegetables, ricotta, fontina and 1/4 cup sauce. Finish the final top layer with the remaining sauce and the Parmesan cheese.
  6. Cover the pan with foil and bake 35 minutes. Take a peek under the foil - if the sauce is bubbling, the cheese melted and the noodles tender, it's done. If not, cover and bake an additional 5 to 10 minutes. Remove the pan from the oven and let cool for about an hour before serving. Sprinkle with additional Parmesan cheese.

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