I made it for dinner Friday night. I roasted the vegetables the night before and it still took me an hour to make and cook after getting home on Friday. The reason I say this is not to scare you from making it - it is SO, SO worth it! - but to warn you about trying to make it for a quick weeknight meal. However, if you do the prep work ahead of time, it could be an easy dinner to stick in the oven. And since lasagna typically makes a lot, the leftovers can also be a quick meal (lasagna is also known for being an easily freezable meal, too)!
While I like meat, I didn't even miss it one bit in this lasagna. It's incredibly hearty and the flavors meld really well together. I love lots of sauce and this roasted tomato sauce is pretty delicious (I added a little extra marinara because I didn't have enough). There are tons of layers in this lasagna, too - it was almost overflowing out of the pan.
To sum it up, let's just say it was so good, we even took pictures!
Roasted Vegetable Lasagna
Taken from: Everyday Food
- 14 plum tomatoes (about 3 pounds total), halved lengthwise
- 1/4 cup extra-virgin olive oil
- 1 teaspoon dried oregano
- 4 garlic cloves, thinly sliced or chopped
- Coarse salt and ground pepper
- 1/2 medium butternut squash, peeled, seeded, and sliced inch thick
- Feel free to add in extra vegetables - I roasted zucchini and red pepper (but you could also use onions, green peppers, etc)
- 2 pounds spinach, trimmed and washed (I had some kale to use, so I did about 1/3 kale and 2/3 baby spinach; swiss chard or mustard greens would work well, too)
- 1 container (15 ounces) skim-milk cottage cheese (you can also use ricotta, which is more classic but I prefer cottage cheese)
- 1/2 cup grated Parmesan
- 1 egg
- 1/4 teaspoon ground or freshly grated nutmeg
- 9 to 12 no-boil lasagna noodles (preferably whole-wheat)
- 1/3 pound fresh mozzarella, cut into pieces