8.30.2013

Oven-Roasted Vegetable Lasagna - Lightened!

 
Roasting gives vegetables so much flavor that no one will miss the meat in this vegetarian version of an old favorite.  The best part is you can play with the vegetable combination to include those you like best.

A lasagna stuffed with only 2 layers is remarkably light, not heavy at all. It's filled with a medley of oven-roasted vegetables, baby spinach, marinara sauce and of course, topped with mozzarella cheese. The best part is, it took me only minutes to make this lasagna; bringing dinner to the table, pronto!
 
Once in a while I crave for a meatless meal, don't you?  So this is my "go-to" casserole for me. I had some roasted parmesan vegetables leftover from the night before and decided to make a lasagna using them for dinner the very next day.

Our mom always had a way of re-creating dishes from leftovers. It was something she learned from her mother during the war so as to never throw out food. She figured out how to make completely new meals using the leftovers.

So I am doing what mom always did.  And, of course I wanted to sneak in some more greens into the mix so I added a second layer of fresh baby spinach greens, and no one even noticed!

The outcome of this vegetable lasagna turned out really good! Everyone really loved it. No one even knew they were eating vegetables, they just loved the sauce and gooey melted cheese on top.  And of course, no one ever turns down eating lasagna, at least in this house.

I think this is a great way to hide the vegetables for any picky eaters you may have in the family - like I have, don't you think?


Oven-Roasted Vegetable Lasagna
  • 2 to 3 cups roasted vegetables, (from leftovers)
  • 1 box Oven-Ready Lasagna sheets, ( I used Barilla, No Boil)
  • 2 to 3 cups marinara sauce
  • 1 (9 ounce) package of fresh baby spinach
  • 1/4 cup heavy cream or half-and-half cream
  • 8 ounce shredded part-skim mozzarella cheese
  • 2 Tbsp. grated parmigiano-reggiano cheese
  • olive oil cooking spray

Preheat oven to 375 degrees.
Spray a 7 x 11 or an 8 x 12 casserole baking dish with non-stick cooking spray.
For the bottom layer, pour about one cup of sauce and spread evenly.

First, lay 3 to 4 lasagna sheets on top of the sauce.
Spoon over the lasagna with a layer of roasted vegetables you have leftover, spread evenly and add as much as you can in one layer.  Spoon some sauce over the vegetables to keep them moist.  Sprinkle with 1 tablespoon of grated parmigiano cheese, then with 1/3 cup shredded mozzarella cheese.

Second, lay on top with 3 or 4 more lasagna sheets to cover the vegetables.
Rinse about 1/2 package of fresh baby spinach.  Lightly shake off excess water.
Add a layer of baby spinach leaves on top of the lasagna sheets.
Pour heavy cream or half-and-half on top of fresh spinach.

Add the final layer of lasagna sheets (about 3 sheets again.)  Pour 1 cup of sauce and sprinkle with remaining parmigiano cheese and shredded mozzarella on top. 

Cover with foil wrap.  Bake for 25 minutes.  Remove cover and bake for additional 5 minutes until the cheese has completely melted.  Let it rest for 5 minutes before cutting.

Serves 6 to 8








 
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2 comments:

  1. this looks amazing!! SO full of flavors and so deliciously cheesy and full of veggies - LOVE this!
    Mary x

    ReplyDelete
  2. this looks amazing!! SO full of flavors and so deliciously cheesy and full of veggies - LOVE this!
    Mary x

    ReplyDelete

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