Roasted Vegetable Lasagna
A rich and delicious lasagna without meat but bursting with flavour
Ingredients
- 15 lasagna noodles
- 650 ml jarred pasta sauce or about 2½ cups
- 3 cups cottage cheese
- 1 large egg
- 3 cups shredded mozzarella cheese
- ¼ cup fresh chopped parsley
- 8 cups chopped vegetables such as tomatoes, eggplants, summer squash, sweet peppers, onions, mushrooms, shallots, garlic cloves, etc.
- ¼ cup extra virgin olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 4 cloves unpeeled garlic
- 2 cups loosely packed spinach chop if not using baby spinach
- salt and pepper
Instructions
- Chop vegetables into bite sized pieces. Toss in olive oil and season well with salt and pepper, basil and oregano. Scatter on large baking sheet along with garlic cloves and roast at 350 degrees for 45 minutes until all liquid has evaporated and veggies are well caramelized.
- Remove garlic cloves. Scrape vegetable mixture into a large bowl, including any liquid and dark bits. Squeeze soft garlic into bowl and 1 ½ cup of pasta sauce. Stir in spinach while warm.
- While vegetables are roasting, bring a large pot of salted water to a boil. Cook half of lasagna noodles until al dente. Drain on clean kitchen towel. Cook other half while preparing layers.
- Shred mozzarella cheese. Add half into a large bowl, along with cottage cheese, egg, parsley and pepper.
- 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 half of the cottage cheese mixture.
- Add 3 more noodles and spread remaining vegetable mixture over top. Add 3 more noodles and spread remaining cheese mixture evenly 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 or fold into a tent. Loosely cover lasagna and bake in the centre of preheated oven at 350° for 45 minutes. Remove foil and cook 30 to 45 more minutes or until the top is browning and bubbling.
- Let rest at least 15 minutes before cutting.
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