Lasagna is one of my favourite things to make. I love how quickly it comes together and how many people it serves. In honour of National Lasagna Day, I’ve provided my go-to vegetable lasagna recipe. This is definitely not your typical lasagna. This “crazy” lasagna is great for using up leftover vegetables before they go bad.
The vegetables listed below are only suggestions, so feel free to use whatever you have (fresh, canned or frozen). This recipe can even be made up to two days in advance and stored in the refrigerator until you are ready to bake it. If you don’t have lasagna noodles, no problem. Call it a baked pasta casserole and use whatever noodles you have. In addition, I always love having a lasagna on hand in my freezer for unexpected company.
Try chef Monica’s creamy béchamel grilled vegetable lasagna. It will definitely be a crowd pleaser.
- 6 medium tomatoes, seeded and quartered
- 1 large eggplant, chopped
- 2 zucchinis, chopped
- 5 white mushrooms, sliced
- 2 red peppers, chopped
- 1 large onion, chopped
- 2 Tbsp olive oil
- 2 heads garlic
- 1 package lasagna noodles, broken up (whole wheat or regular)
- 2 cups pureed tomatoes or tomato sauce
- 1 cup light ricotta cheese
- ¼ cup basil or parsley
- ½ tsp dried oregano
- 1 cup mozzarella cheese, shredded
- 2 Tbsp parmesan cheese, grated
- Salt and pepper to taste
- Preheat oven to 400°F and line two baking sheets with parchment paper.
- Arrange tomatoes, eggplants, zucchini, mushrooms, peppers and onion on the prepared baking sheets.
- Cut off the top of the garlic heads. Wrap the garlic in foil and place on one of the baking sheets.
- Cook the broken-up lasagna noodles according to package directions.
- In a large bowl, combine the noodles with all the roasted vegetables. Squeeze in garlic. Add the pureed tomatoes/tomato sauce, ricotta cheese, basil/parsley, oregano, mozzarella cheese and salt and pepper.
- Lower oven temperature to 350°F.
- Transfer mixture to a large oven safe dish. Sprinkle with parmesan cheese. Cover with tinfoil and bake for 30 minutes. Uncover and bake for an additional 20-30 minutes until the top is lightly browned and crispy.
Recipe inspired and adapted from Bonnie Stern’s Heartsmart Cooking for Family and Friends.
Eat well, be well
Emma Minden, Registered Dietitian, Wholesome GO