Roasted Vegetable Lasagna

Roasted Vegetable Lasagna Recipe - Vegetarian Italian Dish

Region / culture: Italy | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 8 |

Vegetarian diet

Introduction

Roasted Vegetable Lasagna is a delicious and hearty vegetarian dish that is perfect for a cozy family dinner or a special gathering with friends. This recipe combines layers of roasted eggplant, mushrooms, zucchini, and red peppers with creamy ricotta cheese and tangy tomato sauce, all topped off with gooey melted cheese. It's a comforting and satisfying meal that is sure to please even the pickiest eaters.

History

Lasagna is a traditional Italian dish that dates back to ancient Rome. The modern version of lasagna, with layers of pasta, cheese, and tomato sauce, is believed to have originated in the region of Emilia-Romagna in Northern Italy. The addition of roasted vegetables to the classic lasagna recipe adds a healthy and flavorful twist to this timeless dish.

Ingredients

1 lb (454 g) eggplant, sliced into 0.25 inch rounds
0.5 lb (227 g) medium fresh mushrooms, cut into 0.25 inch slices
3 small zucchini, cut lengthwise into 0.25 inch slices
2 sweet red peppers, cut lengthwise into 6 pieces each
3 tbsp olive oil
1 clove garlic, minced
1 tsp salt
0.5 tsp pepper
1 (15 oz (425 g)) container reduced-fat ricotta cheese
0.25 cup grated parmesan cheese
0.25 cup egg substitute
1 (26 oz (737 g)) jar meatless spaghetti sauce
12 no-boil lasagna noodles
2 cups shredded part-skim mozzarella cheese
3 tbsp minced fresh basil

How to prepare

Coat two 15" x 10" x 1" baking pans with nonstick cooking spray.
Place eggplant and mushrooms on a prepared pan.
Place the zucchini and red pepper on the second pan.
Combine the oil and garlic; brush over both sides of vegetables.
Sprinkle with salt and pepper.
Bake, uncovered, at 400°F (204°C) for 15 minutes.
Turn vegetables over.
Bake 15 minutes longer.
Remove eggplant and mushrooms.
Bake zucchini and red pepper 5 – 10 minutes longer or until edges are browned.
In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute.
Spread about 0.25 cup pasta sauce in a 13" x 9" x 2" baking dish coated with nonstick cooking spray.
Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 0.67 cup mozzarella cheese.
Sprinkle with half of basil.
Repeat layers.
Top with the remaining noodles and pasta sauce.
Cover and bake at 350°F (177°C) for 40 minutes.
Uncover; sprinkle with remaining cheese.
Bake 5 – 10 minutes longer or until edges are bubbly and cheese is melted.
Let stand for 10 minutes before cutting.

Variations

Add a layer of sautéed spinach or kale for extra greens.
Substitute different vegetables like yellow squash, bell peppers, or asparagus for a unique twist.
Use a mix of different cheeses like fontina, provolone, or goat cheese for added flavor.

Cooking Tips & Tricks

Make sure to slice the vegetables evenly to ensure even cooking.

- Brushing the vegetables with garlic-infused olive oil adds extra flavor to the dish.

- Using no-boil lasagna noodles saves time and makes assembly a breeze.

- Letting the lasagna rest for 10 minutes after baking allows the flavors to meld together and makes it easier to slice and serve.

Serving Suggestions

Roasted Vegetable Lasagna pairs well with a crisp green salad and a glass of red wine for a complete and satisfying meal. You can also serve it with garlic bread or a side of roasted vegetables for added flavor and variety.

Cooking Techniques

Roasting the vegetables before assembling the lasagna adds depth of flavor and helps to caramelize the natural sugars in the vegetables.

- Layering the ingredients in a specific order ensures that the flavors meld together and the lasagna holds together when sliced.

Ingredient Substitutions

If you don't have egg substitute, you can use beaten eggs instead.

- Feel free to use your favorite store-bought or homemade tomato sauce in place of the meatless spaghetti sauce.

- You can use regular lasagna noodles instead of no-boil noodles, but be sure to cook them according to package instructions before assembling the lasagna.

Make Ahead Tips

Roasted Vegetable Lasagna can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. This makes it a great option for meal prep or entertaining, as you can simply pop it in the oven when you're ready to eat.

Presentation Ideas

To make your Roasted Vegetable Lasagna look extra special, sprinkle some fresh basil or parsley on top before serving. You can also garnish with a drizzle of balsamic glaze or a sprinkle of red pepper flakes for added color and flavor.

Pairing Recommendations

Roasted Vegetable Lasagna pairs well with a variety of wines, such as a Chianti, Pinot Noir, or Merlot. For a non-alcoholic option, try serving it with sparkling water or a fruity iced tea.

Storage and Reheating Instructions

Leftover Roasted Vegetable Lasagna can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply cover with foil and bake in a 350°F (177°C) oven for 20-30 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Roasted Vegetable Lasagna contains approximately 400 calories. This dish is a satisfying and filling meal that is perfect for a hearty dinner or special occasion.

Carbohydrates

Each serving of Roasted Vegetable Lasagna contains approximately 45 grams of carbohydrates. Carbohydrates are an important source of energy for the body and are found in foods like pasta, vegetables, and cheese.

Fats

Each serving of Roasted Vegetable Lasagna contains approximately 20 grams of fat. The fats in this dish come from ingredients like olive oil, cheese, and egg substitute. While fats are high in calories, they are essential for absorbing certain vitamins and minerals and are an important part of a balanced diet.

Proteins

Each serving of Roasted Vegetable Lasagna contains approximately 25 grams of protein. Protein is essential for building and repairing tissues in the body and is found in ingredients like ricotta cheese, mozzarella cheese, and egg substitute.

Vitamins and minerals

Roasted Vegetable Lasagna is a nutrient-rich dish that provides a variety of essential vitamins and minerals. The vegetables in this recipe are packed with vitamins A, C, and K, as well as minerals like potassium and magnesium. Cheese and egg substitute also provide calcium and iron, which are important for bone health and oxygen transport in the body.

Alergens

Roasted Vegetable Lasagna contains dairy (cheese and egg substitute) and wheat (lasagna noodles), which may be allergens for some individuals. It is important to check for any food allergies or sensitivities before preparing or consuming this dish.

Summary

Roasted Vegetable Lasagna is a well-balanced and nutritious meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. This dish is a delicious way to enjoy a variety of vegetables and is a great option for vegetarians or anyone looking to add more plant-based foods to their diet.

Summary

Roasted Vegetable Lasagna is a delicious and nutritious dish that is perfect for a cozy family dinner or a special gathering with friends. This recipe combines layers of roasted vegetables, creamy ricotta cheese, tangy tomato sauce, and melted cheese for a comforting and satisfying meal. With a good balance of carbohydrates, fats, proteins, vitamins, and minerals, this dish is a great option for vegetarians or anyone looking to add more plant-based foods to their diet. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I knew it was something special. It was a warm summer day, and I was strolling through the bustling farmer's market in the town square. The smell of fresh herbs and ripe tomatoes filled the air, and I couldn't help but feel inspired by the abundance of colorful vegetables on display.

As I made my way through the market, I came across a small stand run by an older Italian woman named Maria. She was surrounded by baskets overflowing with vibrant bell peppers, zucchini, eggplant, and tomatoes. The rich aroma of roasted vegetables drifted from a large pot on the stove, and I couldn't resist stopping to admire her handiwork.

Maria noticed my interest and beckoned me over with a warm smile. "Would you like to try some of my roasted vegetable lasagna?" she asked, gesturing towards a steaming tray of golden-brown goodness. I eagerly accepted a generous slice and took a bite. The flavors exploded in my mouth—sweet roasted peppers, savory eggplant, tangy tomatoes, and creamy ricotta cheese all layered between sheets of tender pasta. It was unlike anything I had ever tasted before.

I complimented Maria on her delicious creation and asked her if she would be willing to share the recipe with me. She laughed and nodded, reaching into a nearby basket to retrieve a worn, stained piece of paper covered in handwritten notes and doodles. "This is my family's secret recipe," she said, handing it to me. "But I believe that good food is meant to be shared and enjoyed by all."

Grateful for her generosity, I thanked Maria profusely and tucked the recipe into my purse before continuing on my way. That evening, I gathered the necessary ingredients and set to work in my own kitchen, following Maria's instructions to the letter. The smell of roasting vegetables filled the air, and I felt a sense of satisfaction as I layered the lasagna together, each component adding its own unique flavor and texture to the dish.

When the lasagna emerged from the oven, golden and bubbling, I knew that I had stumbled upon something truly special. Each bite was a symphony of flavors and textures, a perfect balance of sweet and savory, creamy and crunchy. I couldn't wait to share my creation with my family and friends, who all marveled at the deliciousness of the dish.

From that moment on, roasted vegetable lasagna became a staple in my culinary repertoire. I would make it for special occasions, potlucks, and family gatherings, always drawing rave reviews and requests for the recipe. Over the years, I tweaked and adjusted the original recipe, adding my own personal touches and experimenting with different vegetables and seasonings.

But no matter how many variations I tried, Maria's original recipe remained my favorite. It was a reminder of that fateful day at the farmer's market, of the kindness and generosity of a stranger who shared her family's culinary heritage with me. And every time I made roasted vegetable lasagna, I would think of Maria and say a silent thank you for introducing me to this truly special dish.