New This Month

Roasted Vegetable Lasagna


You won't miss the meat in this vegetable-packed lasagna. The next day, use the extra roasted squash and tomatoes to make this Roasted Vegetable Salad with Mozzarella.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, December 2009


  • 14 plum tomatoes (about 3 pounds total), halved lengthwise
  • 1/4 cup extra-virgin olive oil, plus more for baking dish
  • 1 teaspoon dried oregano
  • 3 garlic cloves, thinly sliced
  • Coarse salt and ground pepper
  • 1 medium butternut squash, peeled, seeded, and sliced inch thick
  • 3 bunches (about 2 1/2 pounds total) spinach, trimmed and washed
  • 1 container (15 ounces) whole-milk ricotta
  • 1/2 cup grated Parmesan
  • 1 egg
  • 1/4 teaspoon ground or freshly grated nutmeg
  • 9 to 12 no-boil lasagna noodles (from a 9-ounce package)
  • 1 pound fresh mozzarella, cut into pieces


  1. Preheat oven to 400 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss tomatoes with 2 tablespoons oil, oregano, and two-thirds the garlic; season with salt and pepper. Brush another rimmed baking sheet with 1 tablespoon oil. Arrange squash in one layer; season with salt and pepper. Roast squash until tender, about 20 minutes, and tomatoes until slightly shriveled, about 40 minutes, rotating sheets halfway through. In a blender, puree 20 tomato halves. Season with salt and pepper; set aside.

  2. In a large skillet, heat 1 tablespoon oil over medium-high. Add remaining garlic and cook, stirring, 30 seconds. Gradually add 2 pounds spinach and toss until wilted, about 4 minutes. Transfer spinach to a strainer and press to release liquid. When cool, chop spinach and season with salt and pepper. In a large bowl, mix ricotta, 1/4 cup Parmesan, egg, and nutmeg until smooth; season with salt and pepper.

  3. Lightly oil a 9-inch square baking dish. Spread one-quarter the tomato sauce in dish, top with 3 to 4 noodles, breaking to fit as needed. Top with half the ricotta mixture, half the squash, one-quarter the tomato sauce, and 3 to 4 noodles. Top with remaining ricotta mixture, cooked spinach, one-quarter the sauce, and 3 to 4 noodles. Top with remaining sauce, 1/2 pound mozzarella, and cup Parmesan.

  4. Set rack in middle of oven. Bake lasagna on a rimmed baking sheet until golden brown, 30 to 35 minutes. Let lasagna cool 15 minutes before serving.

Cook's Notes

For tomorrow's lunch, reserve half the roasted squash, 8 roasted tomato halves, 1/2 pound fresh spinach, and 1/2 pound mozzarella.

Reviews Add a comment

  • MS11248477
    27 FEB, 2017
    Is the butternut squash really supposed to be cut in 1 inch slices? Seems a little thick to me. I want to be sure before I try this. Looks great!
  • queenzookie
    18 OCT, 2011
    I made only the lasagna (i.e., I did not buy extra ingredients to “save for tomorrow’s lunch”). The ingredients for the lasagna alone cost me $28! It took me 1 hour 45 minutes to assemble the lasagna (a lot longer than they said). And there were many dirty dishes. I prepped the lasagna earlier in the day and then refrigerated it until later. The sauce was good, but didn’t taste much different from jarred sauce. I would probably use jarred sauce in the future. I would also cut back on the cheese. I broiled the top for the final minute; it looked just like the photo. It was tasty and my husband liked it a lot.
  • AllyPally
    23 OCT, 2010
    I just made this tonight and my whole family really enjoyed it. I substituted the butternut squash for roasted red bell peppers and carrots. I also added sauteed mushrooms to the spinach (just getting rid of whatever was in the vegetable drawer). The mushrooms were especially tasty and would have gone nicely with the squash too. The instructions were written incorrectly it is 1 egg and as knitseashore stated, you only need 10 plumb tomatoes, a 1/2 pound of mozzarella, and 2 lbs of spinach.
  • knitseashore
    18 OCT, 2010
    The recipe was "translated" from the Dec '09 issue as part of a "Tonight's Dinner/Tomorrow's Lunch" piece. Whoever posted this recipe online neglected to add the little blurb at the bottom of the page that says, "What to Save: For tomorrow's lunch, reserve half the roasted squash, 8 roasted tomato halves, 1/2 lb. fresh spinach, and 1/2 lb. mozzarella." So you have way more of some ingredients here than you actually need. The lunch recipe is for "Roasted Vegetable Salad with Mozzarella".
  • DealeontheChesapeake
    23 SEP, 2010
    I too, learned the hard is always best to read through a recipe at the very least - twice. The ingredient list indicates a number 1, but not the item. It is for one egg as indicated in section 2 of the steps. To me, the remainder of the recipe seems straight forward and I look forward to making it. Any dish made with fresh whole foods takes your invested time and money and it is well worth it!
  • Calliem48
    12 JUL, 2010
    And it takes WAY longer for the prep than indicated.
  • Calliem48
    12 JUL, 2010
    And it gets worse! When you're trying to assemble the lasagna, the directions are completely incomprehensible and leave out half the ingredients! I guess I can only blame myself for not reading the recipe before I began, but this recipe is really something of a mess. I hope the casserole will taste good, but it'll be a miracle if it turns out!
  • Calliem48
    12 JUL, 2010
    There are errors/omissions in this recipe. 1 what? Egg, I assume, but it's hard to tell. Also the ingredients list mentions 1/2 c parmesan, but the directions indicate 2 cups of parmesan! I'm in the middle of making this, so I'm having to make it up a bit - please fix this. The recipe looks good!