A Happy, Healthy Family

6.13.2016

Hearty Roasted Vegetable Lasagna



I know many people's idea of the perfect lasagna is one loaded with meat and gooey cheese, but lasagna doesn't have to be such a sinful dish to be just as satisfying. If you're one of those meat-and-cheese people or one of those "I already have my signature lasagna recipe" people, branch out and try this one!

This version, while lightened up with less cheese and no meat, is chock-full of vegetables, and you might be surprised at how much you like it. And you can feel good after eating it, which is always a plus!

So here's the deal with vegetable lasagnas--they can be watery, especially if you're using zucchini. So there are two tricks here: make sure that your pasta is really dry before you start assembling the lasagna, and roast the vegetables first, which dries them out a little. Roasting them also adds amazing flavors to this dish.



Aside from using vegetables instead of meat, I have also omitted the egg that you'll find in some lasagna recipes and have reduced the amount of cheese significantly, but the filling is still so creamy that you won't miss the egg, the extra cheese, or the extra saturated fat and cholesterol.

Like all lasagnas, this is an excellent dish to prepare ahead of time, it freezes well, and it's great to take to a neighbor or to feed a crowd.

Let me know how you like it!




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Hearty Roasted Vegetable Lasagna
This lightened-up version of a classic is creamy, full of vegetables, and oh-so-satisfying.
Ingredients
  • 6 whole wheat lasagna noodles
  • 1 medium eggplant, sliced 1/4" thick
  • 1 medium zucchini, sliced 1/4" thick
  • 1 medium yellow squash, sliced 1/4" thick
  • 1 T avocado oil
  • 1/2 t dried oregano
  • 1/2 t sea salt
  • 1/4 t black pepper
  • 1 1/2 c fresh baby spinach or kale, chopped
  • 16 oz (1 container) ricotta cheese
  • 1/4 c fresh basil, chopped
  • 1/2 t garlic powder
  • 1/2 t onion powder
  • 3 c (or 1 jar) marinara sauce
  • 1/4 c Parmesan cheese, freshly grated
Instructions
1. Preheat oven to 400 degrees Fahrenheit.2. Line two large baking sheets with parchment paper.3. In large bowl, toss sliced eggplant, zucchini, and squash in avocado oil, oregano, sea salt, and pepper. Spread coated vegetables on parchment paper (be sure not to overlap) and roast in oven for 20 minutes. If you are going to bake the lasagna immediately, reduce the oven temperature to 350 degrees.4. Meanwhile, cook pasta according to package directions. When it is done, lay it on wax paper and let it dry (or blot it with a paper towel to make sure it is completely dry).5. To make the filling, mix ricotta, garlic powder, onion powder, and basil in a medium bowl.6. To assemble the lasagna, first spread a thin layer of marinara in the bottom of an 8 X 11 baking dish. Layer three noodles, then spread half of the cheese filling over them. Layer half of the roasted vegetables on top of the cheese filling, then arrange half of the chopped spinach on top of that. Top with half of the marinara. Repeat each layer (noodles, cheese filling, vegetables, spinach, marinara). Finally, sprinkle the Parmesan on top.7. Bake at 350 degrees for 30 minutes or until bubbly, or cover with foil and store in the refrigerator for up to 24 hours. If you are storing it in the refrigerator, bake, covered, at 350 degrees for 40 minutes and then uncovered for 20 minutes. Allow to rest for 10-20 minutes before serving.
Details
Prep time: Cook time: Total time: Yield: 6-8 servings






Enjoy!



2 comments:

  1. I really like the idea of getting all those veggies while still eating lasangna. Will have to try this one

    ReplyDelete