Roasted Vegetable Lasagna
- Cook noodles according to package directions; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside.
- Meanwhile, preheat broiler. In a large bowl combine zucchini, carrots, mushrooms, and sweet peppers. Drizzle vegetables with oil; sprinkle with Italian seasoning, salt, and black pepper. Toss well to combine. Place vegetable mixture in a shallow roasting pan.
- Broil vegetables 5 to 6 inches from the heat for 6 minutes. Stir vegetables. Broil for 6 to 8 minutes more or until light brown and tender. Set vegetables aside.
- In a medium bowl combine cottage cheese, egg, and 1/4 cup of the Parmesan cheese; set aside. Reduce oven temperature to 375 degrees F.
- Grease a 3-quart rectangular baking dish. Place one-third of the marinara sauce in prepared baking dish. Layer four of the cooked noodles on top of the sauce. Top with half of the roasted vegetables, one-third of the sauce, and one-third of the mozzarella cheese. Add four more noodles, all of the cottage cheese mixture, and one-third of the mozzarella cheese. Add the remaining four noodles, the remaining vegetables, the remaining sauce, and the remaining mozzarella cheese. Sprinkle with the remaining 1/4 cup Parmesan cheese.
- Cover baking dish with plastic wrap, then with foil. Freeze for up to 1 month.
- To serve, thaw in refrigerator overnight (lasagna may still be a bit icy). Preheat oven to 375 degrees F. Remove plastic wrap; re-cover with foil. Bake for 1 hour. Uncover. Bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving. If desired, top with freshly shredded Parmesan cheese.
Nutrition Facts (Roasted Vegetable Lasagna)
- Per serving:
- 310 kcal cal.,
- 15 g fat
- (6 g sat. fat,
- 2 g polyunsaturated fat,
- 9 g monounsatured fat),
- 45 mg chol.,
- 741 mg sodium,
- 29 g carb.,
- 4 g fiber,
- 12 g sugar,
- 17 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
smacs77 40 Days Ago
Really tasty, filling and nutritious (for a cheesy lasagna). It was time consuming to chop all the vegetables, but the roasted flavor made it worth it. I used no-boil lasagne noodles which worked just fine.I also put it together early in the day so all I had to do was bake it later. I appreciated the freezing/reheating directions. It makes a lot, so we got two meals out of it. Wonderful way to cut down on meat and still get to eat lasagne..
Annie Meredith 225 Days Ago
One of the better veggie lasagnas I've made. Takes time to make, but worth it.