Roasted Vegetable Lasagna
From adri 16 years ago
- 150 minutes to make
- Serves 6
A combination of roasted eggplant and zucchini with traditional lasagna ingredients makes for a delightfully flavorful and mellow baked dish.
Ingredients
- For vegetable filling shopping list
- 1 globe eggplant (1-1.5 lbs) shopping list
- 2 zucchini squash shopping list
- 1 cup chopped, raw spinach shopping list
- For cheese filling shopping list
- 8 oz ricotta shopping list
- 1 cup shreded mozzarella shopping list
- Parmesan or asiago to taste shopping list
- 1 large egg (beaten) shopping list
- For sauce shopping list
- Prepared tomato sauce of choice (I use a garlic mushroom) shopping list
- .5 lb lean ground meat (I used beef) shopping list
- 1 cup diced mushrooms shopping list
- .5 package whole wheat lasagna noodles shopping list
- olive oil shopping list
How to make it
- Slice zucchini and eggplant into 2 inch thick slices. Salt liberally with kosher salt and let stand for 20 minutes. Meanwhile, preheat the oven to 425F and oil a half sheet pan.
- Wipe excess salt and water from the zucchini and eggplant and arrange in a single layer, flesh-side up, on the pan and brush or spray with oil. Place into the lower half of the oven for 20 minutes, turning the pan once, until flesh is soft, golden brown, and skin is wrinkled.
- While vegetables are roasting, prepare cheese filling: mix 1/2 of the mozzarella with all of the ricotta and the egg in a small bowl until thoroughly combined.
- While vegetables are roasting, prepare the sauce: Brown the meat and mushrooms, adding the prepared sauce and reducing heat to low. The sauce should have an excess of liquid-- add vinegar, dry red wine, or broth to thin if necessary.
- Return to the roasted vegetables after they are cool enough to handle. Scrape the eggplant flesh from the skin, chopping into rough cubes where the flesh is still firm. Grate the zucchini and squeeze excess water out (another excellent thinning liquid for the sauce). Combine the grated zucchini, eggplant flesh, and spinach in a mixing bowl.
- Build the lasagna: Layer the following in a well-oiled, half-sized casserole:
- * 2/3 of the vegetable filling
- * raw lasagna noodles to cover
- * 2/3 of the cheese filling
- * raw lasagna noodles to cover
- * mixture of remaining cheese & vegetable fillings
- * half of the meat sauce
- * Raw lasagna noodles to cover
- * remaining sauce
- * Remaining mozzarella cheese, with parm or asiago to taste
- Allow lasagna to sit for at least 30 minutes so the noodles can begin to soften.
- Place lasagna, uncovered, in a 350F oven for 45 minutes, or until top is golden brown and bubbly. Allow 10-15 minutes to cool and set after removing from the oven before cutting.
Roasted vegetables
Close
Vegetable filling
Close
Golden brown and delicious
Close
The Rating
Reviewed by 2 people-
Really good and comforting.
notyourmomma
in South St. Petersburg loved it
-
great recipe thanks!
lillyann
in Colorado Springs loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "