Loaded Vegetable Lasagna



This loaded vegetable lasagna is unlike your family’s traditional holiday lasagna! A quick 3-ingredient sauce comes together while your vegetables are roasting to save time and add a burst of flavor. We roasted eggplant, bell peppers, onion and spinach. But you can use whatever you have in your refrigerator to make this loaded vegetable lasagna.


This recipe is great to use up any leftover veggies from the week. Get creative, you can use zucchini, broccoli, carrots, mushrooms, kale... Or ask your family to pick their favorite vegetables!


Bonus tip: the loaded vegetable lasagna can be assembled during your meal prep day and frozen unbaked. Defrost overnight in the refrigerator and then bake as directed. Be sure to wrap the lasagna securely to prevent freezer burn!




Ingredients:

Roasted Cherry Tomato Sauce:

  • 2 pounds cherry tomatoes

  • 2 whole garlic cloves, peeled

  • Extra-virgin olive oil

  • Salt, to taste

For Lasagna:

  • 1 medium eggplant, peeled and diced

  • 2 bell peppers, diced

  • 1 onion, thinly sliced

  • Salt and pepper to taste

  • Extra-virgin olive oil

  • 2 cups of baby spinach

  • 16 ounces part-skim ricotta

  • 4 ounces fontina cheese, shredded

  • 4 ounces soft havarti, shredded

  • 12 sheets no-boil lasagna noodles

  • 1/2 cup grated Parmesan cheese

Directions:

To make the sauce:

  1. Preheat the oven to 425 Fahrenheit.

  2. Toss the tomatoes, garlic, olive oil and salt on a large baking sheet, lined with foil. Roast for 25 minutes.

  3. Cool the tomatoes for 10 minutes, then blend in a blender or food processor until smooth.

To make the lasagna:

  1. Put the eggplant, bell peppers, and onion on a large baking sheet lined with foil. Add salt and ground pepper to taste. Drizzle with olive oil and toss to coat.

  2. Roast vegetables for 25 minutes. Remove from the oven and immediately add the spinach. Toss the spinach with roasted vegetables to wilt the spinach.

  3. Reduce oven temperature to 400 Fahrenheit.

  4. Using a 9x 13-inch baking pan, ladle 1/4 cup tomato sauce evenly over the bottom of the pan.

  5. Make three layers in the pan as follows: 3 pasta sheets, slightly overlapping, topped evenly with 1/3 of roasted vegetables, ricotta, cheese, and 1/4 cup of sauce. Finish the final top layer with the remaining sauce and Parmesan cheese.

  6. Cover with foil and bake for 35 minutes. It is done with the sauce is bubbling, the cheese is melted and the noodles are tender. If not done, bake for an additional 5-10 minutes.

  7. Remove from oven and let cool before serving

Note: you can substitute the cheese with the traditional mozzarella, or your favorite cheese if you wish.


Enjoy!

Recent Posts

See All
  • Facebook @mybalancednutritionllc
  • Instagram @mybalancednutrition
  • LinkedIn

1224 Mill Street

Building B, Office 227C

East Berlin, CT 06023

Phone: (860) 351-3144

Fax:1 (833) 734-1474