Description
A vegetarian Roasted Vegetable Lasagna with ricotta, mozzarella, and goat cheese. Make enough to freeze and have ready for another quick meal.
Ingredients
Units
Scale
- 1 red onion, chopped
- 1 medium zucchini, sliced into 1/2-inch pieces and halved
- 1 Bell pepper (I only had minis so I used 5)
- 1 cup mushrooms sliced
- 2 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried oregano
- 1 teaspoon dried Basil
- 6 cloves of garlic
- 1.5 cups of spinach
- fresh cracked black pepper to taste
- 2 packets of Yves Veggie Cuisine
- 2 carrots, chopped
- 2 sticks of celery, sliced
- 2 large eggs
- 1 2/3 cups ricotta cheese
- fresh ground black pepper to taste
- 6 cups tomato sauce (I used 1.5 bottles of pasta sauce as I was freezing some of the lasagna)
- 12 oven lasagna noodle sheets or other lasagna noodles
- 1 1/3 cups crumbled soft goat cheese
- 1/2 cups shredded or grated mozzarella or fontina cheese
Instructions
- Preheat the oven to 350F/180C.
- In a large bowl, gently toss together the onion, zucchini, bell peppers, mushrooms, oil, rosemary, oregano, crushed garlic cloves, basil, and some fresh cracked black pepper to taste.
- Transfer to a 30 x 22 cm glass baking dish, taking care to spread the vegetables evenly.
- Roast the vegetables for 30 to 35 minutes until tender and golden brown, stirring them once part way through the cooking time.
- Transfer this mixture back to the bowl.
- Set aside and reduce the heat of the oven to 300F.
- Lightly fry the Yves Veggie Cuisine, carrots, and celery and mix them together with the roasted vegetables once they are cooked.
- I use oven-ready Lasagna noodles that don’t need to be cooked prior to assembly.
- In a medium bowl, lightly beat the eggs and stir in the ricotta and some fresh cracked black pepper until well blended.
- Spread a ladle full of sauce over the bottom of the same baking dish used to roast the vegetables.
- Top with 3 lasagna noodles.
- Evenly spread 1/3 of the vegetables, and spinach leaves over top, then 1/3 of the ricotta mixture, and then 1/3 of the crumbled goat cheese.
- Repeat beginning with the lasagna noodles, two more times.
- Finish with the remaining lasagna noodles and the remaining sauce.
- Sprinkle over the mozzarella or fontina cheese and cover loosely with foil.
- Bake in the 300F / 150C oven for 30 minutes.
- Remove the foil at this point and bake for another 30 minutes or until the lasagna is bubbling and the cheese is golden brown.
- Remove from heat and let the lasagna sit for at least 10 minutes before serving.
Notes
Prepared, tried, and tested by Beverley of The Recipe Hunter: Tried and Tested Recipes from Home Chefs
