Monday, October 24, 2011

Roasted Vegetable Lasagna

We had a recipe/meal plan idea exchange at a Mom's group that I go to and this was one of the recipes that I decided to try...a little reluctantly, I should add! However, it turned out really great so I thought I would share it.

  • Cut up a whole bunch of veggies. I used 1 lg sweet potato, 1 medium white potato, 3 carrots, 1 onion, and 1 cup of diced green pepper (from my freezer stash). You could also use beets, squash, zucchini, etc. (Carrots I cut quite small)
  • Toss with oil and cook on a parchment paper lined cookie sheet at 400 for 20-30 min. I found that the carrots took the longest to cook so it would be best to separate them from the others. I had 2 cookie sheets full of veggies.
  • I mixed the veggies with 1 can of 4 cheese pasta sauce and put in the fridge for the next day (I have to cook in stages these days)
  • Cook your lasagna noodles according to pkg directions.
  • Mix 1 container of cottage cheese (I like the lasagna style) or ricotta, 1 egg, and a bunch of cheese.
  • Layer in a 9x13 pan: Cooked noodles, Cheese mixture, Vegetable mixture, noodles, cheese, vegetables, noodles, vegetable
  • Cook in the oven at 350 for 30-40 min. Then top with some more cheese and bake another 10 or so minutes.
I was really surprised at how much I liked it considering that there is no meat, and veggies that I would have formerly thought very strange to be in a lasagna!