Recipe

Roasted Vegetable Lasagna Recipe

Add Step-by-Step Photos	Adri / All my dishes 1 year, 3 months ago A combination of roasted eggplant and zucchini with traditional lasagna ingredients makes for a delightfully flavorful and mellow baked dish. Prep:40m Cook:150m Servings:6	Adri
	lasagna vegetables easy

Roasted vegetables

Vegetable filling

Golden brown and del

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Ingredients

For vegetable filling

1 globe eggplant (1-1.5 lbs)

2 zucchini squash

1 cup chopped, raw spinach

For cheese filling

8 oz ricotta

1 cup shreded mozzarella

Parmesan or asiago to taste

1 large egg (beaten)

For sauce

Prepared tomato sauce of choice (I use a garlic mushroom)

.5 lb lean ground meat (I used beef)

1 cup diced mushrooms

.5 package whole wheat lasagna noodles

Olive oil

Directions

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.

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Comments

krumkake 1 year, 3 months ago said:
That looks PHENOMENAL!!!! This will be on our menu as soon as fall arrives and I start turning on the oven again...great pictures - thank you!!!