Savory Roasted Vegetable Lasagna
This Savory Roasted Vegetable Lasagna is a delightful twist on the classic Italian dish, brought to life with layers of tender roasted zucchini and eggplant, enveloped in a rich, homemade tomato sauce infused with aromatic garlic and fresh basil. A blend of mozzarella and Parmesan cheeses creates a gooey, golden topping that will satisfy your comfort food cravings. Perfect for gatherings or meal prep, this dish can be made a day in advance with an ideal resting time for optimal flavor meld. Each bite delivers a harmony of textures and tastes, making it a delectable one-dish meal that everyone will love.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
zucchini
1.5 lbs (cut into 1/2 inch pieces)
eggplant
1.5 lbs (cut into 1/2 inch pieces)
extra virgin olive oil
5 tablespoons (divided)
garlic cloves
9 (minced)
salt
to taste
pepper
to taste
onion
1 (chopped fine)
crushed tomatoes
1 (28 ounce) can
diced tomatoes
1 (28 ounce) can
fresh basil
2 tablespoons (chopped)
no-boil lasagna noodles
12
mozzarella cheese
12 ounces (shredded (2 cups))
Parmesan cheese
3 ounces (grated (1 1/2 cups))
additional mozzarella cheese
4 ounces (shredded (1 cup))
additional Parmesan cheese
1 ounce (grated (1/2 cup))
Instructions
1
Preheat your oven to 400°F and adjust the racks to lower middle and upper middle positions. Grease two rimmed baking sheets.
2
In a large mixing bowl, toss the zucchini and eggplant pieces with 3 tablespoons of olive oil, two-thirds of the minced garlic, and season generously with salt and pepper.
3
Spread the vegetables evenly on the prepared baking sheets and roast in the preheated oven for 35-45 minutes, stirring occasionally, until they are softened and golden brown. Once done, remove from the oven and set aside to cool.
4
In a large saucepan, heat the remaining tablespoon of olive oil over medium heat until shimmering. Add the chopped onion and sauté until softened, about 5 minutes.
5
Next, add the remaining minced garlic to the pot and cook for another 30 seconds, stirring until fragrant.
6
Stir in the crushed tomatoes and diced tomatoes along with their juices. Bring the mixture to a simmer and allow it to cook for about 5 minutes, letting the flavors meld together.
7
Remove the sauce from heat and stir in the chopped basil, and add salt and pepper to taste. Allow it to cool to room temperature, which should take about 45 minutes. If needed, add water to reach approximately 7 cups of sauce.
8
To assemble the lasagna, spread 1 cup of cooled sauce over the bottom of a 9x13-inch baking dish. Lay three no-boil lasagna noodles on top.
9
Spread one-third of the cooled roasted vegetable mixture over the noodles and top with 1 cup of sauce.
10
Sprinkle with 2/3 cup of shredded mozzarella and 1/2 cup of grated Parmesan cheese.
11
Repeat layering two more times with the remaining noodles, vegetables, sauce, and cheeses.
12
For the final layer, place the last three noodles on top, followed by the remaining vegetables and 1 cup of sauce. Transfer any leftover sauce to a storage container.
13
Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours to allow flavors to develop.
14
When ready to bake, adjust the oven rack to the middle position and preheat to 400°F. Remove plastic wrap and spread reserved sauce over the top of the lasagna.
15
Cover the dish tightly with greased aluminum foil and bake for about 45 minutes, or until hot throughout and bubbly around the edges.
16
After 45 minutes, remove the foil and sprinkle the top with the remaining mozzarella and Parmesan. Bake uncovered for an additional 10 minutes, until the cheese is melted and starts to brown.
17
Let the lasagna cool for 10 minutes before serving. Enjoy your delicious creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are the primary vegetables used in this Savory Roasted Vegetable Lasagna?
The primary vegetables used in this recipe are zucchini and eggplant, both cut into 1/2 inch pieces.
What is the recommended roasting temperature for the vegetables?
The oven should be preheated to 400 degrees Fahrenheit for roasting the zucchini and eggplant.
How long should the vegetables roast in the oven?
The vegetables should roast for 35 to 45 minutes, or until they are softened and golden brown.
What types of canned tomatoes are used for the homemade sauce?
The sauce uses one 28-ounce can of crushed tomatoes and one 28-ounce can of diced tomatoes with their juices.
How much garlic is required for this recipe?
A total of 9 minced garlic cloves are used, divided between the roasted vegetables and the tomato sauce.
What kind of lasagna noodles are best for this recipe?
This recipe specifically calls for 12 no-boil lasagna noodles.
How much sauce should be spread on the bottom of the baking dish?
Start the assembly by spreading 1 cup of the cooled tomato sauce over the bottom of a 9x13-inch baking dish.
Does the lasagna need to be refrigerated before baking?
Yes, the dish should be covered tightly and refrigerated for at least 8 hours or up to 24 hours to allow the flavors to develop.
What cheeses are used in the layers?
The recipe uses a blend of shredded mozzarella and grated Parmesan cheese throughout the layers and on top.
How much olive oil is needed for the entire recipe?
A total of 5 tablespoons of extra virgin olive oil is used, divided between the vegetables and the sauce.
What herbs provide the main aromatic flavor in the sauce?
Freshly chopped basil is added to the sauce once it is removed from the heat to provide aromatic flavor.
What size baking dish is needed for this lasagna?
You will need a standard 9x13-inch baking dish to assemble the lasagna.
How should the lasagna be covered during the initial baking phase?
The lasagna should be covered tightly with greased aluminum foil to prevent sticking and retain moisture during the first 45 minutes of baking.
What temperature is used for baking the assembled lasagna?
The lasagna is baked at 400 degrees Fahrenheit on the middle oven rack.
How long should the lasagna bake once the foil is removed?
After removing the foil and adding the final cheese topping, bake for an additional 10 minutes until the cheese is melted and browned.
How long should the dish rest after coming out of the oven?
Let the lasagna cool and set for 10 minutes before serving for the best results.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian Italian dish featuring roasted vegetables and no meat.
How much total mozzarella cheese is required?
The recipe uses a total of 16 ounces (3 cups) of shredded mozzarella cheese.
How much total Parmesan cheese is required?
A total of 4 ounces (2 cups) of grated Parmesan cheese is used in this recipe.
Can the tomato sauce be adjusted for consistency?
Yes, if the sauce is too thick, you can add water to reach a total volume of approximately 7 cups.
What is the preparation for the onion?
The onion should be chopped fine and sauteed in olive oil until softened.
How many total layers of noodles are in this dish?
There are four layers of noodles in total, with three noodles used per layer.
What should be done with any leftover sauce after assembly?
Any leftover sauce should be transferred to a storage container and can be used to spread over the top before baking.
Is it necessary to boil the lasagna noodles first?
No, this recipe uses no-boil noodles which soften during the refrigeration and baking process.
How much zucchini and eggplant are needed by weight?
You will need 1.5 pounds of zucchini and 1.5 pounds of eggplant.
When is the chopped basil added to the sauce?
The basil is stirred in after the sauce has been removed from the heat.
What are the suggested tags for this recipe?
Tags include lasagna, vegetable lasagna, roasted vegetables, one dish meal, make ahead, comfort food, vegetarian, and italian.
How do you prepare the baking sheets for roasting?
You should use two rimmed baking sheets and grease them before spreading the vegetables.
How long does the sauce need to cool before assembly?
The sauce should cool to room temperature, which typically takes about 45 minutes.
How many garlic cloves go into the roasted vegetable mix?
Two-thirds of the total garlic (6 cloves) are tossed with the zucchini and eggplant before roasting.