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maria's delicious roasted vegetable lasagna

maria's delicious roasted vegetable lasagna

Based on a recipe by Maria Stelmach

Hearty dish loaded with flavorful eggplant, zucchini, portobello mushrooms & spinach.

Servings 12 servings
Author Rosemary Stelmach

Ingredients

Homemade Marinara Sauce

  • 6 tablespoons olive oil
  • 3 garlic cloves, peeled & minced
  • 1 medium onion, minced
  • 1/2 large carrot, shredded
  • 2 tablespoons fresh chopped basil
  • 1/2 teaspoon salt (or more to taste)
  • freshly ground black pepper, to taste
  • 1 (32-ounce) can whole tomatoes, with juice
  • 1 (24-ounce) jar tomato puree

Roasted Vegetable Lasagna

  • 1 cup olive oil
  • salt and freshly ground black pepper, to taste
  • 2 medium eggplants, cut lengthwise into 1/4" slices (peeled or unpeeled)
  • 3 medium zucchini, cut lengthwise into 1/4" slices (unpeeled)
  • 4 large portobello mushrooms, cut into 1/4" slices
  • 16 ounces fresh baby spinach
  • 16 ounces lasagna noodles (not the no-boil type)
  • 16 ounces fresh mozzarella, shredded or torn into small pieces
  • 1 cup grated parmesan cheese
  • 1/2 cup chopped fresh basil
  • Homemade Marinara Sauce (or 2 (32-ounce) jars marinara sauce)

Instructions

Homemade Marinara Sauce

  1. Heat the olive oil over medium heat in a large pot. Add the garlic and onion; sauté for about 10 minutes until translucent but not browned.

  2. Add the shredded carrot along with the chopped basil, salt & pepper. Sauté for another 5 minutes.

  3. Crush the whole tomatoes roughly with your hands. Add them along with the tomato puree to the pot. Simmer for 30 minutes over medium-low heat, stirring occasionally.

Roasted Vegetable Lasagna

  1. Preheat oven to 375°F.

  2. Arrange the eggplant and zucchini on large rimmed sheet pans lined with parchment paper. Brush generously with olive oil and sprinkle lightly with salt & pepper. Roast for about 25 minutes. Set aside.

  3. Arrange the mushroom slices on large rimmed sheet pans lined with parchment paper. Brush generously with olive oil and sprinkle lightly with salt & pepper. Roast until cooked through for 20 minutes. Set aside.

  4. Heat one tablespoon olive oil over medium heat in a large pan. Add the baby spinach and season with salt & pepper. Sauté the spinach as you continuously move it around in the pan until it just begins to wilt. Transfer the cooked spinach to a colandar to drain. When cool enough to handle, remove any excess moisture by squeezing with your hands. Chop the spinach and set aside.

  5. Bring a large pot of salted water to a boil over medium-high heat. Add the lasagna noodles and cook for half the recommended cooking time, about 4 to 5 minutes. Set aside in single layers on parchment paper.

  6. Cover the bottom of a 9" by 13" by 2.5" baking dish or pan with marinara sauce. Arrange a layer of lasagna noodles, slightly overlapping and/or cut to fit. Place a single layer of each roasted vegetable - eggplant, then zucchini, then mushroom - using about half of them. Evenly distribute half of the cooked spinach on top followed by half of the mozzarella and basil. Sprinkle 1/4 of the grated parmesan over that. Carefully cover with marinara sauce.

  7. Repeat with another layer of noodles, vegetables, cheeses and sauce, followed by a finishing layer of noodles. Top them off with the remaining sauce and parmesan cheese.

  8. Cover dish with foil and bake at 375°F until bubbly for 45 to 60 minutes , removing the foil for the final 15 minutes. Let stand at room temperature for 15 minutes before serving.