Roasted Vegetable Lasagna Recipe – Meatless Monday Favorite!

Posted on Jul 24 2014 - 4:11am by Jamie Sterling

One of my favorite meals to prep on Sunday and eat on Meatless Monday (or really prep and eat any day of the week) is my roasted vegetable lasagna recipe. It is much healthier to substitute vegetables for meat and helps us get lots of good nutrients into our growing boys, while still having that same traditional home-cooked meal flavor that we all know and love. It also gives me enough leftovers for a lunch or two for me and the boys. Not too many dinners this affordable give me that many servings. So, it’s a winner in my book.

Plus, I love cheese. And, this recipe has the cheese angle covered.

Roasting the vegetables beforehand IS a requirement. Before I give you the recipe, let’s just all take a moment to take a look at this beautiful pan of veggies for roasting. Doesn’t that look scrumptious? Hint: Garlic cloves and basil on top are an amazing touch! And, don’t get me started on using flavor infused EVOOs. My Mom just sent me a gift of infused olive oils and balsamic vinegars and I’m in food heaven. For these veggies, I used both Tuscan Herb EVOO and Garlic Mushroom infused EVOO. Thanks Mom! (This is the “I love my Mom and love to cook because of her” tribute post apparently!)

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Without further ado, here is my Roasted Vegetable Lasagna Recipe! I hope it’s a big hit with your family, as it is with mine!

Roasted Vegetable Lasagna

Serves 12
Prep time 40 minutes
Cook time 30 minutes
Total time 1 hours, 10 minutes
Dietary Vegetarian
Meal type Main Dish
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
This roasted vegetable lasagna is a family favorite. It has the added bonus of concealing veggies and nutrients that are great for kids and provides even a family of five with leftovers!

Ingredients

  • 2 bell peppers (sliced)
  • 6 portobello mushrooms (sliced)
  • 2 zucchini (sliced)
  • 1 onion (a few shallots or 1 white onion)
  • other roasting vegetables (as preferred)
  • 8 garlic cloves
  • 1 handful basil leaves
  • salt & pepper
  • 2 cups shredded Italian mix or Mozzarella cheese
  • 1 1/2 cup Ricotta cheese
  • 1/2 cup Parmesan cheese
  • 1 bunch fresh herbs of choice (I use basil, oregano, parsley, rosemary)
  • 2 cans pasta sauce
  • 1 box lasagna noodles
  • 1 bag fresh spinach
  • 8oz block Mozzarella

Note

Some things to consider with this recipe:

  • Any roasting vegetable can be substituted or added to the recipe. Feel free to modify based on your preferences.
  • I use canned Trader Joe's pasta sauce for my recipe, but if you have the time, feel free to prepare sauce from scratch.
  • Cheese mixture can be varied based on your cheese preferences. Tip: the shredded mix I heartily prefer is Trader Joe's Quattro Formaggio Shredded Cheese Blend, a yummy combination of Asiago, Fontina, Parmesan and Mild Provolone.
  • This vegetable lasagna is a great meal to prep over the weekend for Meatless Monday!

Directions

Step 1
Preheat oven to 400 degrees. Spray a large baking sheet with olive oil spray.
Step 2
Slice peppers, mushrooms, zucchini, onions. If other roasted vegetables are preferred, feel free to add or substitute, as preferred.
Step 3
Roasted Vegetables for Lasagna
Mix all veggies with olive oil (infused flavors work great! I used Tuscan Herb and Garlic Mushroom), plus salt & pepper. Add to baking sheet. Top with whole basil leaves and garlic cloves.
Step 4
Roast vegetables in oven for 20 - 25 minutes until lightly browned. Good to stir once or twice during the cooking time for even cooking.
Step 5
In medium or large bowl, mix together Ricotta, Parmesan & shredded Italian or Mozzarella cheeses. Finely chop herbs and add to mixture, with salt & pepper.
Step 6
Boil lasagna noodles if they require (check the box for instructions) in a pot of boiling salted water. I prefer Trader Joe's no-boil lasagna noodles to save me a step and a dirty pot! It's your preference.
Step 7
Get large casserole dish. Create these layers:
1. Pasta sauce
2. Lasagna noodles
3. Pasta sauce
4. Row of fresh spinach
5. Row of roasted vegetables
6. Half of cheese mixture
{Start at #1 and repeat above 6 layers a second time. If you can repeat a third time, by all means go for it. But after the second layer of this combination, my pan is overfull!}
Top with a final row of Lasagna noodles and Pasta Sauce

Step 8
Slice the mozzarella block about 1/2 inches thick. Lay these slices out evenly across the top of your lasagna as the top layer. You can sprinkle a little salt & pepper on top, if desired. Probably not needed at this point 😉

If your noodles are no-boil, you should let the lasagna sit before going in the oven about a half hour to allow the sauce to soften the noodles (if you have time). I've skipped this and been fine, but it's apparently a good idea! Prepping this on Sunday is also a good way to let it set for a moment before cooking.
Step 9
Bake in the oven, uncovered, ~25-35 minutes until golden and bubbly.
Step 10
Let cool, serve and enjoy!

As a footnote, I do want to take a second to address the fact that, as a full-time working Mom whose husband works in the evenings, I make dinner while entertaining 3 boys, ages (currently) 8 months to 8 years. So, while I do have a lovely professional camera and (I think) the skills to design and take pretty food photos, I simply do not have the time. So, my blog recipes are down, dirty, quick and easy to follow (and modify), but accompanied by sad, Smartphone photos. Don’t judge my recipes by the photos. I have 3 kids, 3 dogs + 1 foster dog, and a 60-80 hour/week work week. So, I do what I can and haven’t been very loyal to this blog either, so just bear with me as I try to figure out how to add more hours to my day. 🙂

 

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