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Roasted Vegetable Lasagna


Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

Giora Shimoni
I love roasted vegetables, and I love lasagna. So I figured a lasagna made with roasted vegetables would be a sure-fire hit. And I was right. In addition to being healthy and delicious, this recipe is fun because it varies every time you make it depending on the vegetables included. The creamy sauce in this recipe is an adaptation - milder and simpler - of Lévana Kirschenbaum's lasagna sauce.


  • 16 oz. (400 grams) lasagna noodles
  • 4-5 cups chopped (bite-size) vegetables of your choice (bell peppers, zucchini, eggplant, mushrooms)
  • 1/3 cup olive oil
  • 1 medium onion, finely chopped
  • 6 garlic cloves, minced
  • 1/2 cup flour
  • 4 cups milk
  • 2 cups grated Mozzarella cheese
  • 2 Tablespoons dried basil
  • 1 Tablespoon dried parsley
  • salt and freshly ground pepper
  • 1 cup grated Parmesan cheese


1. Cook lasagna noodles according to package directions. Set aside.
2. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Place vegetables in a single layer on the sheets. Spray the vegetable with olive oil spray. Bake for 20 minutes. Set aside.
3. In a saucepan, heat oil. Add onion and garlic, and cook until the onion is translucent. Add the flour, and stir until it just starts to brown (less than a minute). Slowly add the milk, stirring constantly, so that the sauce thickens. Stir in 2 cups of Mozzerella cheese. Season with basil, salt and pepper. Set aside.
4. Spray a 9x13 inch baking pan with non-stick spray. Layer the lasagna as follows: a third of the noodles, a third of the vegetables, and a third of the sauce. Repeat two more times. Then sprinkle with the Parmesan cheese.
5. Cover tightly with aluminum foil. Bake at 400°F (200°C) for 50 minutes. Uncover and bake for another 10 minutes. Let cool for 15 minutes before serving.

Yield: 8-10 servings.

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