Best Roasted Veggie Lasagna Recipes

ROASTED VEGGIE LASAGNA WITH PESTO CREAM SAUCE image

Yield 8 servings

Number Of Ingredients 15

1 and 1/2 cup peeled baby carrots, cut into bite size pieces if needed
1 and 1/2 cups trimmed broccoli crowns, broken down into bite size pieces
2 zucchini, cut into 1/4-inch thick half circles
1 large red bell pepper, de-seeded and cut into 1-inch squares
2 Tbs. Extra virgin olive oil
Salt and pepper to taste
1-2 Tbsp. Italian herb seasoning mix (optional)
2-3 Tbs. Pesto to taste
1 cup Alfredo cream sauce
6-8 full size lasagna noodles, either cooked or no-boil style
16oz. Ricotta cheese
1 cup shredded parmesan cheese, separated into 3/4 cup and 1/4 cup
2 oz. Fresh or frozen spinach or fresh basil leaves
16 oz. Mozzarella cheese, shredded
1/2 tsp. Dried oregano

Steps:

1. Place carrots, broccoli, zucchini, and red peppers in one layer on to a large lined baking sheet. Coat with olive oil, salt and pepper (and if desired, additional Italian herbs) to taste. Place in a 400 degree oven and roast for 30-40 minutes or until golden brown. This can be done a day or two ahead of time, if desired. 2. If needed, prepare the lasagna noodles by boiling them. If using no-boil noodles, skip this step. 3. Mix roasted veggies with pesto and cream alfredo sauce until completely covered. 4. Place a single layer of lasagna noodles to cover the bottom of a 13x9x2 inch baking dish. 5. Spoon veggie mixture over noodles, distributing evenly. 6. Place another single layer of lasagna noodles over veggie layer. 7. Mix ricotta cheese with 3/4 cup of shredded parmesan cheese and fresh or frozen spinach or basil leaves. Spread evenly over noodle layer. 8. Spread shredded mozzarella cheese evenly over ricotta layer. Sprinkle final quarter cup of parmesan cheese over the mozzarella and finish by sprinkling dried oregano over the top of everything. 9. Bake in a 350 degree oven for 35-40 minutes. If desired, place under a low broiler for 2 minutes more to brown the top layer of cheese. Serve hot.

ROASTED VEGGIE LASAGNA image

Yield 9

Number Of Ingredients 24

Roasted Veggies:
1 eggplant, diced
3 orange, red or yellow bell peppers, diced
4 carrots, diced
4 green zucchini, diced
4 yellow squash, diced
6 cloves of garlic, leave the skins on for roasting
Olive oil
Dried italian seasoning, to taste
Ricotta mixture:
1 16 oz container of low fat ricotta cheese
3-4 tbsp mozzarella cheese, grated
3-4 tbsp parmesan cheese, grated
1 clove of garlic, minced
1 egg
Sea salt and freshly cracked pepper, to taste
Dried italian seasoning, to taste
Dash of nutmeg
Other ingredients:
Whole wheat lasagna noodles
Jar of marinara
Mozzarella cheese, shredded (or fresh, sliced)
Parmesan cheese, grated
Note: Any cheese seems to work. I've used goat cheese, fontina, and havarti with success.

Steps:

Preheat the oven to 400 degrees. Drizzle olive oil on two cookie sheets. Clean and slice the veggies and add carrots and garlic to the sheet and spread. Season with salt to taste. Toss to coat and place in the oven for 10 minutes. Toss and add the eggplant and peppers to the roasted veggies. Return to the oven for an additional 20 minutes, tossing after 10. Remove from the oven and set aside when roasted. Roast the squash and zucchini, tossing and checking ever 10 minutes until done. Once the garlic cloves cool down, carefully peel the skin off and mince. Add minced garlic back in with the rest of the veggies. While the veggies are roasting, cook the pasta according to package instructions. For the ricotta mixture, combine all the ingredients and mix thoroughly. Taste and re-season if needed. Preheat the oven to 350 degrees. 1. Pour some marinara sauce on the bottom of the dish. 2. Then place a few lasagna noodles down to completely cover the bottom of pan. 3. Add half of the ricotta mixture and spread evenly over the noodles. 4. Next add half of the roasted veggie mixture. 5. Cover the veggies with lasagna noodles. 6. Then add sauce. 7. Add the last of the ricotta mixture. 8. Then add the remaining veggies. 9. Cover with lasagna noodles. 10. Add more sauce. 11. Then sprinkle the top with mozzarella and parmesan. Bake covered for 30 minutes; remove the cover and bake for an additional 5 minutes or until the cheese is melted and golden brown. Freezes very well!