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Aug 25, 2007 09:37 AM

Roasted vegetable lasagna?

I'm trying to use up some of summer vegetable bounty (eggplants, squash, leeks, basil, etc.) and looking for a good roasted veggie lasagna recipe. Any suggestions? I hear Marcella makes one, but sadly I don't have her cookbook.

What would you make? Thanks for your suggestions!


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  1. The original comment has been removed
    1. p.s. i used whole wheat pasta to help it be pretty healthy and it was still great.

      2 Replies
      1. re: AMFM

        okay I just checked back on this and why my first message is gone is a mystery to me. anyway i had initially posted that i did a variation on a giada recipe that was great that wasn't exactly a lasagna but similar. i modified to what i had in the house since it sounded so good when i caught like 5 minutes of her show. may not be interesting now since someone has actually posted a lasagna recipe but...

        1. re: AMFM

          i used eggplant and zucchini in addition. oh and I added shredded chicken before baking. a great idea and a lot easier than lasagna but the same feel.

      2. We really like this grilled vegetable lasagna from Cooking Light:

        1. Do you need a recipe?

          Cut up the veggies (try to include shallots or a red onion in there)into equal size chunks. toss in olive oil, balsamic, salt ,pepper, dried oregano, thyme and about a billion cloves of garlic. OK, I use around 6 big cloves, but use what you like. roast at 400 degrees until soft and yummy.

          reset oven to 375.

          prepare your noodles, o get those ones you can bake without boiling first. Actually, I have found that if you use the right amount of sauce and cheese, any noodle will do. Still Better safe than sorry.
          shred 3 cups of mozzarella (try buffalo!) I have also used crumbly goat cheese, or even feta! Try mortadlla or fontina, or telme! and grate 1 cup of a hard cheese. yes, we all use parmegianno reggiano, but how about gruyere or kasseri? Play with your cheese. Use three types, if you want!

          I use Giada's tomato sauce:
          1/2 cup extra-virgin olive oil
          1 small onion, chopped
          2 cloves garlic, chopped
          1 stalk celery, chopped
          1 carrot, chopped
          Sea salt and freshly ground black pepper
          2 (32-ounce) cans crushed tomatoes
          2 dried bay leaves
          4 tablespoons unsalted butter, optional

          In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

          Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

          Now, take a lasagne dish, and slop a little sauce in there. Lay down a layer of pasta. then veggies, then cheese. repeat till near full. top with last noodles sauce, and cheese. I like to put a few balck olives on there, too. cover with foil

          cook in a pre-heated 375 degree oven over a cookie sheet to catch any bubble ups for about 30 minutes, then uncover and cook until bubbly and melty and a little brown on top-10 to 15 minutes more. Serve with crusty bread a nice green salad and good red wine.

          1 Reply
          1. My mom sent me a copy of a veg. lasagna recipe from a recent Gourmet. I'll see if I can find a link.

            Here it is:


            1 Reply
            1. re: mamaciita

              This is a terrific recipe. We used it over the holidays and I've used a modified version of the bechamel sauce for mac and cheese 2 times since then.