Talk about comfort food! This vegetarian Roasted Vegetable Lasagna rivals any of my favorite dishes. You can always add some chicken or ground beef if you want! The mixture of roasted eggplant, mushrooms, zucchini, and bell pepper add hearty flavors and textures to this classic pasta dish.
My mouth is watering looking at this picture... I use mozzarella cheese and (don't judge) cottage cheese. I am not the biggest fan of ricotta cheese for some reason (and I am a cheese fanatic). I think its the texture... or maybe I have never had really good ricotta.
Either way cottage cheese is cheaper and easier to find, and it tastes really good! Call it your secret ingredient.
Soooo pretty! This recipe only makes an 8x8 pan. Feel free to double it and freeze the extra pan.
Roasted Vegetable Lasagna
- Total Time: 1 hour
- Yield: 4 1x
Description
Roasted Vegetable Lasagna is one of my favorite vegetarian recipes. The mushrooms and?eggplant?make up for the lack of meat, and add wonderful textures to this?cheese?comfort food. Make a big batch and freeze some for later!
Ingredients
- 1 Eggplant, peeled and chopped
- 2 Zucchini, chopped
- 2 cups?mushrooms, sliced
- 1 bell pepper, chopped
- 6 garlic cloves, peeled (leave them whole)
- 2 Tablespoons Olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 package frozen spinach, thawed and drained (make sure to squeeze out as much water as possible!)
- 1 Jar?marinara?sauce
- 2 cups cottage cheese
- 1 1/2 cups of shredded mozzarella
- 6 Oven Ready lasagna noodles (The No Boil kind!)
Instructions
- Heat your oven to 400 degrees.
- Toss all of the chopped vegetables (Eggplant, Zucchini, mushrooms, bell pepper, and garlic) in 2 Tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the vegetable mixture on an aluminum foil lined?baking?sheet.
- Bake the vegetables for 25 minutes.
- While the vegetables are baking, in a large bow mix together the cottage cheese and 1 CUP of mozzarella cheese.
- Once the vegetables are finished (do not turn the oven off!), start the?lasagna?building process:
- Smear 3/4 cup of marinara on the bottom of an 8x8 pan.
- Place two Oven Ready noodles down side by side.
- Top the noodles with about 2 cups of roasted vegetables or enough for an even layer.
- Spread half of the cottage cheese mixture on top of the roasted vegetables.
- Sprinkle 1/2 cup of spinach on top of the cottage cheese.
- Finish this layer by placing two more noodles in the?opposite?direction of the first two noodle you started with. (This will?provide?more structure to the lasagna when cutting).
- Repeat with the roasted?vegetables?two complete the second layer.
- Once you have finished the second layer by placing two more noodles down, finish the lasagna with another 3/4 cup of marinara and sprinkle on 1/2 cup of shredded mozzarella cheese.
- Bake at 400 degrees for 25-30 minutes.
Notes
This recipe is for an 8x8 pan. For a 9x13 pan just double everything including the roasted vegetables.
- Prep Time: 30
- Cook Time: 30
- Category: Dinner
Love Italian food as much as I do?! Check out more of my favorite Italian Dishes:
Easy Chicken Alfredo only takes 30 minutes to pull together!
Then there is my 30 Minute Mushroom Orzo Risotto...enough said.
I can't leave out pizza! This Skillet Pizza is covered with sweet caramelized onions and spicy Italian sausage.
Messy cheesy heaven!
Leave a Reply