Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

  • Preparation 1 h
  • Cooking 1 h
  • Servings 8
  • Freezes Yes
Featured in RICARDO Magazine (FALL 2015)
  • Nut-free
  • Vegetarian
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Categories

Ingredients

  • Tomato Sauce

    • 1 onion, finely chopped
    • 2 cloves garlic, finely chopped
    • 2 tbsp (30 ml) olive oil
    • 2 cans (28 oz/796 ml each) whole plum tomatoes, crushed with your hands
    • 2 tbsp (30 ml) chopped fresh basil
    • Salt and pepper
  • Roasted Vegetables

    • 1 large eggplant, cut into 1/2-inch (1.5 cm) thick slices
    • 2 bell peppers, seeded and cut into strips
    • 2 zucchini, cut lengthwise into 1/4-inch (5 mm) thick slices
    • 1/4 cup (60 ml) olive oil
  • Parmesan Béchamel

    • 2 tbsp (30 ml) butter
    • 2 tbsp (30 ml) flour
    • 1 1/4 cups (310 ml) milk
    • 1/4 cup (20 g) grated Parmigiano-Reggiano cheese
    • 1 pinch ground nutmeg
  • Lasagna

    • 1 tbsp (15 ml) butter
    • 10 cups (300 g) fresh baby spinach
    • 9 oven-ready lasagna noodles (see note)
    • 3 cups (300 g) grated mozzarella cheese
    • 2 medium zucchini, cut into ribbons with a mandolin
    • 1/4 cup (20 g) grated Parmigiano-Reggiano cheese

Preparation

  • Tomato Sauce

  • Roasted Vegetables

  • Parmesan Béchamel

  • Lasagna

Note from Ricardo

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

Personal Note