EASY ROASTED VEGETABLE LASAGNA
Roasted vegetable lasagna that I've made for years.
Provided by cookntraveler
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
- Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
- Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
- Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g
MEDITERRANEAN VEGGIE LASAGNA
Vegetable Lasagana with a Mediterranean flair to it. Inspired by Barb Gertz's Veggie Lasagna with Bechemel. (check it out, it is AWESOME)
Provided by Malriah
Categories One Dish Meal
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375 degrees F.
- Heat oil in a large pot over medium-high heat.
- Add red onion, green onion, garlic and celery.
- Saute until onion is translucent and celery starts to soften.
- Add other veggies, one by one, stirring before adding the next.
- Cover and cook 5 minutes, stirring once.
- Uncover and cook til vegetables are tender, stirring often, about 10 minutes longer.
- Season with salt and pepper.
- Melt butter in large sauce pan over medium heat.
- Whisk in flour.
- Whisk 2 minutes.
- Gradually whisk in milk.
- Cook until mixture comes to a boil, whisking often.
- Remove from heat and season with salt and pepper.
- Spoon 1 cup of sauce over bottom of your lasagna pan.
- Arrange 5 lasagna noodles atop sauce, overlapping slightly.
- Spoon half of vegetables over noodles.
- Spoon 1 1/2 cups sauce over veggies.
- Sprinkle 1/3 of your cheese over sauce.
- Repeat each layer once.
- Top with the last 5 lasagna noodles.
- Spoon remaining sauce over noodles.
- Top with remaining cheese.
- This is where you would refrigerate for later use, just cover tightly.
- Bake Lasagna uncovered on center rack until sauce is bubbling, about 40 minutes, 55 minutes if previously chilled.
- Remove from oven and allow to stand for at least 10-15 minutes before slicing.
ROASTED MEDITERRANEAN VEGETABLES
A lovely, filling dish from my mom. I believe she got it from a market. You can use any color bell peppers - I like to use two different colors. I usually leave the skins on the potatoes and eggplant, but feel free to peel them before making the recipe, if that is your preference :)
Provided by Starrynews
Categories Low Protein
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Prepare a shallow roasting dish with nonstick cooking spray.
- Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
- Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
- Drizzle sauce over the mixed vegetables and toss to coat.
- Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.
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