Roasted Vegetable Lasagna

veggie lasagna

Roasted Vegetable Lasagna
Make this vegetarian Roasted Vegetable Lasagna for dinner tonight!
For the Lasagna:
  • 1 large yellow squash, sliced very thin longwise
  • 1 large green zucchini, sliced very thin longwise
  • 1 large egg plant, peeled and sliced very thin longwise
  • 2 tablespoons of olive oil
  • 6 lasagna noodles
  • 4 ounces of Ricotta cheese
  • 4 ounces of shredded mozzarella
  • Kosher salt and fresh cracked pepper to taste
For the Tomato Sauce:
  • 1 small diced yellow onion
  • 2 finely minced cloves of garlic
  • 1 tablespoon of olive oil
  • 2 cans of whole peeled tomatoes and juice
  • ½ cup vegetable stock
  • 2 tablespoons chiffonade fresh basil
  • 1 tablespoon chopped fresh oregano
  • Kosher salt and fresh cracked pepper to taste
  1. Lasagna: In a large bowl rub down the squashes and egg plant with olive oil, salt and pepper and place each piece ½ inch apart on a sheet pan lined with parchment paper and bake on 375° for 10 to 15 minutes.
  2. Tomato Sauce: In a medium sized pot on high heat with olive oil caramelize onions and garlic.
  3. once the onions and garlic are browned add in tomatoes, stock, herbs and seasonings and cook on medium heat for 15 to 20 minutes
  4. In a large pot of boiling salted water cook the lasagna noodles until the achieve al dente in texture.
  5. In a casserole dish layer the lasagna noodles, vegetables, tomato sauce and cheeses until it reaches the top of the dish and bake at 375° for 30 minutes.

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