A few weeks ago I saw Julie from The Little Kitchen post about her Roasted Zucchini and Eggplant Lasagna. It sounded delicious … except for the eggplant. I knew I wanted to recreate it, and that’s just what I did.
My kids were very skeptical about this lasagna because ours usually comes out of the slow cooker! But it ended up being a meal they ate without much fuss (well, after they asked what that “green stuff” was a zillion times). My husband and I enjoyed the roasted veggie lasagna, too!
Roasted Veggie Lasagna #Recipe
Servings 8 -10 servings
Ingredients
Roasted Veggies:
- 5 Zucchini Squash sliced in 1/4 inch pieces and then quartered
- 2 Yellow Squash sliced in 1/4 inch pieces and then quartered
- 3 TBSP Olive Oil
- 3 Garlic Cloves minced
- Mrs. Dash Salt-Free, Original Blend
- Salt & Pepper to taste
Sauce:
- 3 - 8 oz cans Tomato Sauce
- A few shakes of:
- Mrs. Dash Salt-Free, Original Blend
- Onion Powder
- Dried Parsley
- Dried Basil
- Salt & Pepper
- And whatever other spices you like!
Other Ingredients:
- 1 box of No Boil Noodles
- 4 cups of Shredded Mozzarella Cheese
- 2 cups of Shredded Parmesan Cheese
Instructions
The night before:
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Slice & quarter zucchini and yellow squash. Drizzle with olive oil and garlic, add Mrs. Dash, salt and pepper, then toss until they are coated well. Cover with aluminum foil and bake at 400 for about 35 minutes. (Don't let them burn!!) When they are done, uncover the vegetables and let cool for about 30 minutes. Put in an air-tight container & refrigerate overnight.
The day of:
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Preheat the oven to 375 degrees.
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Mix tomato sauce with spices.
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Put a thin layer of sauce in the bottom of a 9x13 baking dish (I use glass).
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Lay 3 noodles length-wise on top of the sauce.
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Cover with roasted veggies, mozzarella cheese and sauce. Repeat as many times as needed. Pour the rest of the sauce over the top layer BEFORE you add the last layer of cheese.
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Top with Parmesan Cheese.
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Cover with foil.
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Bake for 25-30 minutes.
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Uncover lasagna, continue baking for 20-25 minutes.
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Let stand (this is where I bake bread sticks!) for about 10 minutes before serving.
This recipe has been slightly modified from Cook’s Illustrated.
Sara, this looks awesome! So funny about your comment about eggplant…we love it because of the eggplant. So happy that you guys enjoyed it. 🙂 I love Cook’s Illustrated and ATK recipes, they are awesome!
Thank you! I think it’d be a fun dish to take to a pot-luck, dinner, too!
This looks delicious. I absolutely love lasagna any way it is made!
Looks fantastic! I’ve been trying to find a good veggie lasagna recipe! Many thanks!
I wish I could get into veggies. I know I need to eat more of them. This doesn’t sound appetizing to me at all… Although, being gluten free, pasta is becoming less and less appetizing. :/
This one does use pasta. But with the way you roast the veggies, they don’t really taste like veggies. I can’t wait to see if you try it!
I want to try this. I think I might add a layer of spinach to mine, but I make something similar to this anyway, I just want to try your way of roasting.
That sounds good!!
Great veg lasagna. I recently made one myself. http://berryripe.com/recipes/the-perfect-vegetarian-lasagna/
Meredith
what a great way to get the kids to eat there veggies!