Roasted Vegetable Lasagna
Roasted Vegetable Lasagna
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Roasted Vegetable Lasagna

Preparation
1 H
Cooking
1 H
Servings
8
Freezes
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Ingredients

Tomato Sauce

Roasted Vegetables

Parmesan Béchamel

Lasagna

Preparation

Tomato Sauce

  1. In a saucepan over medium heat, brown the onion and garlic in the oil. Add the tomatoes. Simmer for about 30 minutes. Add the basil. Season with salt and pepper. Set aside.

Roasted Vegetables

  1. With two racks in the middle positions, preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone mats.
  2. On one baking sheet, combine the eggplant with 3 tbsp (45 ml) of the oil. Season with salt and pepper. On the second sheet, combine the bell peppers and zucchini with the remaining oil (1 tbsp/15 ml). Season with salt and pepper. Space out the vegetables and make sure they’re lying flat. Bake both trays for 15 to 20 minutes or until the vegetables are roasted. Set aside.

Parmesan Béchamel

  1. In a saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring with a whisk. Add the milk while whisking. Bring to a boil. Let simmer gently for 5 minutes while stirring constantly so the sauce doesn’t stick to the bottom of the saucepan. Add the Parmesan and nutmeg. Season with salt and pepper. Set aside.

Lasagna

  1. With the rack in the middle position, adjust the oven temperature to 375°F (190°C).
  2. In a large non-stick skillet over medium-high heat, melt the butter. Add the spinach and cook for 1 minute or until just wilted.
  3. In a 13 x 9-inch (33 x 23 cm) baking dish, spread 1 cup (250 ml) of the tomato sauce and cover with a layer of noodles. Top with the eggplant and spinach. Add 1 cup (250 ml) of tomato sauce and half of the béchamel. Sprinkle with 3/4 cup of the mozzarella and cover with a layer of noodles. Spread 1 cup (250 ml) of the tomato sauce, top with the zucchini and bell peppers and the remaining béchamel. Cover with a final layer of noodles, the remaining tomato sauce and the remaining cheese. Cover the entire surface with the raw zucchini ribbons, in a woven pattern if desired. Sprinkle with the Parmesan.
  4. Bake for 45 minutes, and then brown under the broiler for a couple of minutes. Let rest for 15 minutes before serving.

Note

Make sure to buy oven-ready lasagna noodles (as in, pre-cooked and ready to use). Fast and simple!

Comments

  1. just a message I have this recipe in french My husband bought me the recipe book because I love your recipies. Just a note In the book it does not say the temp. of the oven when all the lasagne is put together.It just says for45 min. I had to look on line. This was also the case in one of your Ricardo magasine with a recipe.

  2. I loved this recipe. I made it in a larger pan and eyeballed the increase in ingredients. It worked perfectly. I added sauteed mushrooms in the spinach layer. Delicious!

  3. Just loved it. Will make again

  4. Made it for my vegetarian cousin visiting from Poland. we translated the recipe so that she could make it back home.

  5. I switched out the eggplant for mushrooms, and took off a bit of liquid, which I will use with the Vege Couscous tomorrow! The kids loved it, and shot gunned left overs for lunch!

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