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Roasted Vegetable Lasagna

This is a great recipe for company because it can be made in advance and it is not expensive to make.  It is also great because it allows you to use up all the odds and end vegetables you accumulated over the week in the refrigerator.

I'm also posting this recipe for all my family and friends who have the ability to farm vegetables in backyards.  In the next coming months people will have zucchini and other fresh veggies come out of their ears.  This is a nice way to use them up, enjoy!  Please note the roasted vegetables equal about one cup of veggies per items for a total of 5 cups.  Mix and max with what you have on hand.

  • 1 cup carrot, chopped
  • 2 onions, 1 chopped, 1 quartered
  • 1 cup broccoli, chopped
  • 1 cup zucchini, chopped
  • 1 cup Chinese eggplant, chopped
  • 1 cup crimini mushrooms, chopped
  • 1 28oz can of unsalted plum tomatoes (note I double my batch of sauce in photos for other uses)
  • 3 Tbsp unsalted butter
  • kosher salt
  • freshly grated black pepper
  • olive oil
  • 2 eggs
  • 1 Tbsp flat leaf parsley, chopped
  • 1/3 cup Parmigiano-Reggiano cheese
  • 2 ½ cup ricotta cheese
  • 1 pound mozzarella cheese, grated
  • 1 pound lasagna sheets (store bought will work just fine, follow this link to make them homemade)
  • 1 tsp dried oregano

Preheat oven to 400 degrees.  Line a sheet-pan with foil and place chopped carrots, onion, broccoli, and mushrooms.

Drizzle the vegetables with olive oil and dust them with Kosher salt and pepper.  Roast them for 20 minutes, and then add the zucchini, eggplant, and roast for another 20 minutes.

When the vegetables are done set them aside till you are ready to assessable.

While the vegetables are roasting take the plum tomatoes, quartered onion, and butter and place them in a pot.  Cook them over medium heat till they start to glug and pop.

Simmer them for an half hour or so, no longer than one hour.  Let the sauce cool for 15 minutes.  Take the onions out of the sauce and discard them.  Transfer sauce and puree it in food process.  Transfer sauce into a sauce pan and reserve till you are ready to assessable.

Taste the sauce and add Kosher salt if needed.

In a medium size bowl mix together 1/3 cup Parmigiano-Reggiano cheese, 2 ½ cups ricotta cheese, 2 eggs, 1 Tbsp flat leaf parsley, and salt and pepper to taste.  Set aside for assembly.  Please note that if you are just using plain Parmesan cheese you will need to add a tsp or two of kosher salt to this filling.


Boil a large pot of water and cook the lasagna sheets.  Set them in an olive oil lined cooked sheet while you put the lasagna together, this way they will not stick together.  If you purchased no boil sheets, simply skip this step.

Coat the bottom of lasagna pan with olive oil.  Line the bottom of the pan with 3-4 sheets of lasagna pasta.

Coat the sheets with 1/3 of the ricotta cheese filling.

Spoon marinara sauce over the ricotta filling.  I like to make little dollops of the sauce and then use a metal spoon and swirl it over each dollop of sauce.  This way it covers the ricotta filling with out mixing into it.

Sprinkle 1/2 the the roasted vegetables over the sauce layer.

Sprinkle some of the grated mozzarella cheese over the vegetables.  Cover the roasted vegetable layer with 3-4 sheets of lasagna pasta.  Yes those are hand made lasagna pasta sheets you see ;)

Cover the pasta with 1/3 of the ricotta filling, cover the ricotta filling with sauce, and sprinkle the mozzarella cheese over the sauce.  Cover with 3-4 sheets of lasagna pasta.  Coat the pasta sheets with the remaining ricotta filling, cover the ricotta filling with the marinara sauce.  Sprinkle the remaining roasted vegetables over the marinara sauce and sprinkle with mozzarella cheese.  

Cover the roasted vegetable layer with the final sheets of lasagna pasta.  Spreed about one cup of the marinara sauce all over the top layer of lasagna pasta sheets.  Cover the sauce with the remaining mozzarella cheese and sprinkle the dried oregano over the cheese.

Preheat oven to 350 degrees.  Cover lasagna dish in foil and  bake for 30-40 minutes.  Remove the foil and bake for another five minutes till the cheese is melted and bubbly.  Let the lasagna sit for 5 minutes before serving.

Serves 10


JediAaron said...

This was and still is soo good. It tastes great, if you are scared of veggies, you can hardly tell they are in there. Great as leftovers, as is all lasagna!

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