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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.

Source: Everyday Food, December 2009
Total Time Prep Servings



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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How would you rate this recipe?
  • MS112586325
    25 NOV, 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.
  • 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!

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