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!


Mrs. Stam said...

Nice!!! I have to try this someday!!!

Niki said...

Let me know if you ever do!

Connie said...

Sounds yummy! Another variation I like to do is get spinach (chopped, fresh or frozen) and mix it in with the cottage cheese. Use either store bought sauce or 1can tomato sauce (large) plus one can tomato paste plus spices, onion, etc. Then you just do sauce-noodles-cheese for a few layers and top with mozzarella. Good if you think you should be eating spinach but aren't fond of it. :)