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roasted vegetable lasagna
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Roasted Vegetable Lasagna

A rich and delicious lasagna without meat but bursting with flavour
Prep Time30 minutes
Cook Time1 hour 45 minutes
Resting Time15 minutes
Course: Main Course, Pasta
Cuisine: Italian
Keyword: lasagna, roasted vegetable lasagna, vegetarian lasagna
Servings: 8

Ingredients

  • 12 lasagna noodles
  • 650 ml jarred pasta sauce or about 2½ cups
  • 2 cups cottage cheese 450-500 gram container
  • 1 large egg
  • 8 cups chopped vegetables such as tomatoes, eggplants, summer squash, sweet peppers, onions, mushrooms, shallots, garlic cloves, etc.
  • ¼ cup extra virgin olive oil
  • salt and pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 handful fresh chopped basil
  • 4 cups loosely packed spinach chop if not using baby spinach
  • 3 cups shredded mozzarella cheese

Instructions

  • Chop vegetables into bite sized pieces. Toss in olive oil and season well with salt and pepper. Scatter on large baking sheet and roast at 350 degrees for 20 minutes.
  • Add dried herbs, stir and continue to roast another 20-25 minutes until vegetables are soft, reduced and beginning to caramelize.
  • Scrape vegetable mixture into a large bowl, including any liquid and dark bits. Add 1 cup of pasta sauce. Chop fresh basil and stir into roasted vegetable combination.
  • While vegetables are roasting, bring a large pot of salted water to a boil. Cook lasagna noodles in batches of 6 until al dente. Drain on clean kitchen towel.
  • Stir 1 egg into container of cottage cheese. Add half of the shredded mozzarella.
  • To assemble, spread a thin layer, approximately ½ cup of sauce in the bottom of a rectangular baking dish. Lay 3 cooked lasagna noodles side by side, then cover with half of the vegetable mixture.
  • Add 3 more noodles and top with the cottage cheese mixture. Lay fresh spinach evenly over top if desired.
  • Add 3 more noodles and spread remaining vegetable mixture over top. Top with last 3 noodles. Spread remaining pasta sauce over top evenly.
  • Top with remaining shredded mozzarella cheese.
  • Spray or wipe a sheet of foil with oil to prevent the cheese from sticking. Loosely cover lasagna with foil oil side down and bake in the centre of preheated oven at 350 degrees for 30 minutes. Remove foil and cook 30 more minutes or until the top is browning and bubbling.
  • Let rest at least 15 minutes before cutting.