Roasted Veggie Lasagna

Roasted Veggie Lasagna {Apartment 302}

Happy Meatless Monday hungry people!  I hope you are participating in Meatless Mondays!  You should be!  Let’s not get me started on how much it reduces your carbon footprint and helps to conserve resources like water and fossil fuels (you’d be surprised how much water and energy goes into raising animals for human consumption!), but you’re also going to do your own body some good!  Thumbs up for reducing your risk of heart disease, cancer, diabetes and obesity (hello waistline, there you are!).  I’m not saying you should give up your daily Baconators… But once in a while just try something different and meatless.  My life goal is to coax my carnivorous sister into enjoying a vegetarian meal once in a while and this recipe just might do it (you won’t even miss the meat!).  So in honour of Meatless Mondays (and operation Vegify Sister), I give you my best lasagna to date.  I’m calling it an Italian style lasagna as it has less layers and is thinner in the filing department than the American versions, but it still packs a lot of flavour.  This recipe, folks, is a Kendra original.

Roasted Veggie Lasagna {Apartment 302}

Roasted Veggie Lasagna

Makes one 9×13″ Lasagna

  • 3 bell peppers, any colours
  • 1 small zucchini
  • 1 shallot, finely chopped
  • 2-3 cloves garlic, finely chopped
  • 2-3 cups sliced mushrooms
  • olive oil
  • 1 jar marinara sauce
  • 1 cup ricotta cheese
  • 2 cups of mozzarella cheese, grated (be nice, use more, lots more.  And thank me later)
  • 1 1/2 cups baby spinach
  • 1/4 cup parmesan, grated
  • 1 package oven-ready lasagna noodles
  1. Preheat oven to 400°F.  Chop bell peppers into thirds and slice zucchini into 1/2″ slices.  Toss with a little bit of olive oil and a little sprinkle of salt.  Arrange on a baking sheet in a single layer and roast for 30 minutes or so until soft and lightly browned (flipping them halfway is probably not a bad idea).  Allow to cool and then chop into chunks (or burn your little mitts if you’re impatient like I am).
  2. Heat about a tablespoon of olive oil in a pan over medium high heat.  Sautée shallot and garlic for about a minute and then add in the mushrooms and sautée for about 5 minutes.  Set aside.
  3. Pour about a half cup of marinara sauce in the bottom of 9×13″ baking dish (I use the entire jar of marinara, eyeballing a portion for each noodle layer).  Add a layer of lasagna noodles, the roasted vegetables, more sauce, more noodles, ricotta cheese, about 1/4 cup mozzarella, more noodles, more sauce, baby spinach, sautéed mushroom mixture, noodles, sauce, remaining mozzarella and sprinkle parmesan on top.  Cover with tin foil and bake in a 400°F oven for about 30 minutes.  Remove tinfoil and return lasagna to the oven for an additional 10 minutes then turn the oven to broil and cook for another 5 minutes of so until cheese is nice and browned.

Don’t underestimate this little lasagna.  The photos just don’t do it justice.  I chopped my veggies pretty small so my lasagna looks a little on the thin side.  But it packs a tasty punch anyways.

Roasted Veggie Lasagna {Apartment 302}


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