Roasted Vegetable Lasagna

Author: Canadian Living

This bubbly, savoury lasagna is irresistible with its layers of roasted vegetables, tomato sauce and béchamel sauce. Since the recipe makes two dishes, enjoy one right away and freeze one for later. Find the recipe for Béchamel Sauce linked in the preparations, below.

  • Portion size 4 servings

Ingredients

  • 1 each sweet yellow pepper red and green pepper
  • 3 zucchinis (1-1/4 lb/625 g total)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 heads garlic
  • 16 lasagna noodles (10 oz/284 g)
Bechamel Sauce:
  • 3 cups shredded provolone cheese (12 oz/375 g)
Mushroom Sauce:
  • 1 tablespoon extra-virgin olive oil
  • 4 cups sliced mushrooms (12 oz/375 g)
  • 3 cloves garlic minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup tomato paste
  • 1 can (28 oz/796 mL) Italian-style diced tomatoes

Method

Seed and core yellow, red and green peppers; cut into 1-inch (2.5 cm) chunks. Cut zucchini lengthwise into 1/4-inch (5 mm) thick slices; cut into 1-inch (2.5 cm) lengths. In bowl, toss together peppers, zucchini, oil, salt and pepper; spread on greased large rimmed baking sheet. Cut each garlic head in half crosswise; place, cut side down, on baking sheet. Roast in 400°F (200°C) oven until browned and tender, about 45 minutes. Squeeze garlic pulp onto vegetables. Set aside.

Mushroom Sauce:
In large saucepan, heat oil over medium heat; fry mushrooms, garlic, oregano, salt and pepper, stirring occasionally, until tender, about 5 minutes. Add tomato paste; cook, stirring, until slightly darkened, 1 to 2 minutes. Add tomatoes and bring to boil; reduce heat and simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 20 minutes. Let cool.

Meanwhile, in large pot of boiling salted water, cook noodles until tender but firm; drain and rinse under cold water until cool enough to handle. Arrange on towel to drain.

Spread about 1/4 cup (50 mL) of the mushroom sauce in each of two 8-inch (2 L) square glass baking dishes. Top with one-third of the noodles, trimming to fit. Top with half of the Béchamel Sauce, the roasted vegetables, then 1 cup (250 mL) of the cheese. Top with half of the remaining noodles, trimming to fit. Top with remaining béchamel sauce and 1 cup (250 mL) of the remaining cheese. Top with remaining noodles, using trimmings, remaining mushroom sauce and remaining cheese. Cover with foil. (Make-ahead: Refrigerate for up to 24 hours. Or overwrap with heavy-duty foil and freeze for up to 1 month; thaw in refrigerator, about 36 hours. Add 25 minutes to baking time.)

Bake in 375°F (190°C) oven until hot and bubbly, about 35 minutes. Broil just until cheese is browned.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1232 mg
  • Protein 25 g
  • Calories 578.0
  • Total fat 24 g
  • Cholesterol 54 mg
  • Saturated fat 13 g
  • Total carbohydrate 69 g

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 52.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 49.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 37.0
  • Vitamin C 143.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Vegetable Lasagna