Roasted Vegetable Lasagna

Rating: 2.92 stars
48 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 19
  • 2 star values: 13
  • 1 star values: 4

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.

Everyday Food, December 2009

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Recipe Summary

prep:
45 mins
total:
1 hr 40 mins
Servings:
6
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

  • 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.

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Reviews (9)

48 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 19
  • 2 star values: 13
  • 1 star values: 4
Anonymous
Rating: 4 stars
11/25/2018
Loved this. I roasted my tomatoes and veg in separate sheet pans, used canned whole tomatoes instead of fresh—just take them out of their juice, add some olive oil, onions and thyme, oregano and roast to intensify the flavor and toss is some cherry tomatoes if you have them. Roasted my squash separately—cut in slices about 5mm thick—toss with salt/pepper, olive oill and fresh rosemary—add unpeeled garlic cloves to this—in a separate sheet pan.
Anonymous
Rating: Unrated
02/27/2017
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!
Anonymous
Rating: Unrated
10/18/2011
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.
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Anonymous
Rating: Unrated
10/23/2010
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.
Anonymous
Rating: Unrated
10/18/2010
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".
Anonymous
Rating: Unrated
09/23/2010
I too, learned the hard way...it 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!
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Anonymous
Rating: Unrated
07/12/2010
And it takes WAY longer for the prep than indicated.
Anonymous
Rating: Unrated
07/12/2010
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!
Anonymous
Rating: Unrated
07/12/2010
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!
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