Best Zesty Roasted Vegetable Cheese Lasagna Recipes

ROASTED-VEGETABLE LASAGNA

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, onion, zucchini and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with 1/2 teaspoon salt and the pepper.
• Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
• Meanwhile, spray 2-quart saucepan with cooking spray. In saucepan, cook chopped onion and garlic over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
• Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. In small bowl, mix cheeses; set aside.
• Reduce oven temperature to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the sauce in dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and 1 cup cheese mixture. Repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture.
• Bake uncovered 20 to 25 minutes or until hot. Let stand 10 minutes before serving.

ROASTED VEGETABLE AND SAUSAGE LASAGNA

Steps:

• Preheat the oven to 400 degrees F; place two baking sheets in the oven to preheat.
• Drizzle the zucchini and eggplant slices on both sides with olive oil to coat. Carefully add the vegetables to the hot baking sheets--they should sizzle. Sprinkle with salt and pepper.
• Roast until the vegetables are tender, 12 minutes, flipping halfway through. Remove from the oven and let cool.
• Reduce the oven temperature to 350 degrees F.
• While the roasted vegetables are cooling, heat the 2 tablespoons olive oil in a saute pan over medium heat. Add the sausage, breaking it up with a spoon, and cook until browned and no longer pink, 7 to 10 minutes.
• In a bowl, whisk together the ricotta, parsley, egg and a big pinch of salt and pepper.
• In a 9-by-13-inch baking dish, add 1/2 to 3/4 cup of the marinara sauce and spread to cover the bottom of the pan. Lay down enough lasagna noodles to cover the sauce, and then sprinkle with one-third of the browned sausage. Cover the sausage with one-third of the roasted zucchini and eggplant, spread with half of the ricotta mixture and sprinkle with one-third of the mozzarella. Repeat the sequence of marinara, noodles, sausage, vegetables, ricotta and mozzarella. For the third and final layer, repeat as before, only without the ricotta. Finish by sprinkling the Parmesan over the top.
• Place the lasagna in the oven and cook until bubbly and browned on top, 35 minutes. Let cool for 10 minutes before serving.

ROASTED-VEGETABLE LASAGNA

Steps:

• Preheat oven to 500 degrees. Sprinkle 2 tablespoons salt over eggplant slices, and let drain for 45 minutes.
• Meanwhile, place zucchini in a single layer on oiled baking sheets. (Work in batches if necessary.) Brush with oil, and season with salt and pepper. Bake, rotating pans halfway through, until tender and just starting to brown, 10 to 12 minutes. Let cool slightly, then transfer to a dish.
• Place onion rings in a single layer on oiled baking sheets. (Work in batches if necessary.) Brush with oil, and season with salt and pepper. Bake until tender and browned, 10 to 15 minutes. Let cool slightly, then chop into 1/2-inch pieces. Mix with goat cheese in a small bowl.
• Gently press eggplant slices between double layers of paper towels to remove excess liquid. Place eggplant in a single layer on oiled baking sheets (work in batches if necessary.) Brush with oil, and season with pepper. Bake until tender and golden, 6 to 9 minutes.
• Reduce oven temperature to 375 degrees. Spread 1/2 cup of marinara in a 9-by-13-inch baking dish. Place a layer of noodles over marinara. Layer eggplant on top of noodles. Spread 1/2 of the goat cheese mixture over eggplant. Spread 1 cup marinara over cheese layer, and sprinkle with 2 tablespoons marjoram. Repeat layering once, replacing eggplant with zucchini (noodles, zucchini, goat cheese, marinara, marjoram). Place a layer of noodles on top. Spread remaining marinara on top of noodles, and sprinkle with Pecorino Romano cheese.
• Place baking dish on a rimmed baking sheet. Bake until cheese is golden and sauce is bubbling, about 45 minutes. Let stand for 15 minutes before slicing and serving.