Roasted Vegetable Lasagna
A multi layered lasagna without meat but loaded with roasted vegetables and lots of cheese.
Ingredients
- 15 lasagna noodles
- 8 cups chopped vegetables such as tomatoes, eggplants, summer squash, sweet peppers, onions, leeks, mushrooms, shallots, etc.
- 5 cloves unpeeled garlic
- ¼ cup extra virgin olive oil
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp salt
- ½ tsp pepper
- 3 cups jarred or homemade pasta sauce choose a plain sauce like marinara
- 3 cups loosely packed spinach chop if not using baby spinach
- 3 cups cottage cheese or ricotta or half of each
- 1 large egg
- 3 cups shredded mozzarella cheese
- ½ cup fresh parmesan, grated or shredded not dried parm in a can
- ¼ cup fresh chopped parsley
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 about 45 minutes until all liquid has evaporated and veggies are well caramelized. Stir every 15 minutes or so. Remove garlic cloves once they are soft and golden.
- Scrape vegetable mixture into a large bowl, including any liquid and dark bits. Squeeze soft garlic into bowl and add 2 cups 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 (and or ricotta if using), parmesan, egg and parsley.
- 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 ½ cup 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 uncovered 40 - 45 minutes longer or until the top is browning and bubbling.
- Let rest at least 15 minutes before cutting.
Nutrition
Calories: 493kcalCarbohydrates: 50.9gProtein: 30.3gFat: 20.9gSaturated Fat: 10.4gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.7gCholesterol: 74.4mgSodium: 909.3mgPotassium: 550.2mgFiber: 4.9gSugar: 12.7g
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