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Roasted vegetable lasagna?

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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!

sljones

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  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...
      http://www.foodnetwork.com/food/recip...

      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:

      http://find.myrecipes.com/recipes/rec...

      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. re: Diana

          Agree 100%

        2. 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:

          http://www.epicurious.com/recipes/foo...

          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.

          2. When I make veggie lasagna I like to use bechamel instead of tomato sauce and ricotta. I prefer to roast tomatoes with the other vegetables and use them that way. No boil noodles work well because they soak up a lot of liquid; often vegetable lasagnas can be runny affairs. In fact, a light dusting of breadcrumbs on the veggie layers probably couldn't hurt. I can get a really nice local lightly smoked aged provolone, but many cheeses would be yummy.

            1. I have made Delia Smith's from her cookbook; found it online here:
              http://www.deliaonline.com/recipes/ro...

              I like roasting the tomatoes with veg; gives it a nice colour and enriches the flavour.

              Read down the following link to find the veg lasagna with fontina (sounds good too
              )http://www.mail-archive.com/rec_food_...

              1. My favorite is from Cooking Light. I've copied the recipe for you below. I add portabella mushroom & substitute aged Parmesian for the Asiago.

                Ingredients
                3 eggplants, cut lengthwise into 1/4-inch slices (about 3 pounds)
                3 zucchini, cut lengthwise into 1/8-inch slices (about 1 1/4 pounds)
                Cooking spray
                1 teaspoon salt, divided
                3/4 teaspoon freshly ground black pepper, divided
                2 red bell peppers, quartered and seeded
                1 (15-ounce) container fat-free ricotta cheese
                1 large egg
                3/4 cup grated Asiago cheese, divided
                1/4 cup minced fresh basil
                1/4 cup minced fresh parsley
                9 lasagna noodles, divided
                1 (26-ounce) jar tomato-basil spaghetti sauce (such as Muir Glen), divided
                3/4 cup (3 ounces) shredded part-skim mozzarella cheese, divided
                1/4 cup commercial pesto (such as Alessi)

                Preparation
                Preheat grill.
                Coat eggplants and zucchini with cooking spray. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill eggplant and zucchini 1 1/2 minutes on each side or just until tender. Cool; combine in a large bowl.

                Place bell peppers on grill, skin-side down; grill 3 minutes or until tender. Cut into (1-inch-wide) strips. Add bell peppers to eggplant mixture.

                Combine ricotta cheese, egg, 1/2 cup Asiago cheese, basil, parsley, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon black pepper.

                Cook the lasagna noodles according to package directions, omitting the salt and the fat.

                Preheat oven to 375°.

                Spread 1/2 cup spaghetti sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over tomato sauce. Top with half of eggplant mixture. Spread half of ricotta cheese mixture over eggplant mixture; sprinkle with 1/4 cup mozzarella cheese.

                Arrange 3 noodles and 1 cup of spaghetti sauce over cheese; cover with the remaining eggplant mixture. Top with remaining ricotta mixture. Spread pesto over ricotta; sprinkle with 1/4 cup mozzarella cheese. Cover with remaining 3 noodles.

                Spoon 1 cup spaghetti sauce over noodles. Sprinkle with remaining 1/4 cup Asiago cheese and remaining 1/4 cup mozzarella cheese.

                Bake at 375° for 1 hour. Let stand 15 minutes before serving.

                If you are open to other uses for your eggplants, basil & squash, check out my recipe for Ratatouille Crepes with Roasted Pepper Sauce on my blog: http://blog.typeadiversions.com/2007/...

                1. Last time I made veggie lasagne I sliced the eggplant and zucchini really thin and roasted them in the oven until they started to brown around the edges and were a little more dry. Helps to keep a firmer texture plus gives nice flavor!

                  1. We were on vacation at the Ojai Valley Inn this weekend and they served a pasta special that was a veggie lasagna with squash, roasted peppers and mushrooms with mozarella, goat cheese and manchego and a pomodoro type sauce. It was wonderful.