This recipe has a few steps, but you will be so happy you took “the walk”~
Full of vegetables, flavor and a creamy dreamy sauce, you can add cooked sausage, ground beef, chicken or ham if you like, or keep it all veggie
The vegetables roast all together in the oven while you prepare the mushrooms and cook the pasta. I sauteed the mushrooms in a skillet, but you can easily roast them on the pan with the rest of the vegetables why didn’t I think of that?
Wrap up the garlic head in foil and tuck it in the corner and roast it along with your veggies
Drizzle the vegetables with olive oil and season with salt and pepper, then roast at 400 for 45 minutes
When the vegetables are done mix up the roasted garlic ricotta by squeezing the garlic bulb into a bowl with the cheeses and egg
Layer away!
Start with a little sauce in the bottom of the dish, add a layer of yellow squash and mushrooms
Top with garlic roasted ricotta
Add a layer of noodles, sausage and more ricotta
Now add a final layer of noodles, top with the eggplant, onions and zucchini
Cover the top layer of vegetables with cheese slices, the remaining sauce and Parmesan cheese
Bake until hot and bubbly
Let it sit for 10-15 minutes or so to make cutting easier
Prepare for the ohs and ahs~
Vegetable Lasagna with Roasted Garlic Ricotta
Ingredients
- 1 large zucchini
- 1 large yellow squash
- 1 large eggplant
- 1 large sweet onion
- 8 oz sliced Baby Bella mushrooms
- 1/2 lb. Italian sausage [optional]
- 1 garlic head
- 12 oz. part skim ricotta cheese
- 1 egg
- 4 oz. fresh Parmesan grated or shaved, divided
- 9 lasagna noodles
- 1 jar 15 oz. Light Alfredo sauce
- 6 thin sandwich slices of Havarti Fontina or mozzarella cheese
- olive oil salt and pepper
- Preheat oven to 400
Instructions
- Peel and slice onion. Place onion slices on a foil lined baking sheet that has been sprayed with olive oil spray. Wash and slice zucchini, squash and eggplant and place slices on top of onion. Drizzle with olive oil and season. Cut off top of garlic head enough to expose cloves. Place garlic on a square of foil, drizzle with olive oil, and season. Wrap foil up around garlic and place on a corner of the baking sheet with vegetables. Bake for 45 minutes.
- While vegetables are roasting cook lasagna noodles. Saute mushrooms in a skillet with a drizzle of olive oil, over medium high heat, until they become golden. Set aside and add sausage to skillet. Lower heat to medium and cook until brown and crumbled. Drain on a paper towel.
- Beat egg and combine with ricotta in a small bowl. Add 1/2 of the Parmesan cheese and season with salt and pepper. When vegetables are done, remove pan from oven. Use a pot holder to squeeze garlic into the bowl of ricotta. Stir ricotta to blend in garlic.
- Assembly: spray a 9″ x 13″ dish with cooking oil spray and pour 1/4 of the sauce in bottom of pan. Lay down 3 lasagna noodles to cover bottom of dish. Top with a layer of yellow squash and mushrooms. Dot with half of ricotta mixture. Pour 1/4 jar of sauce over.
- Add another layer of 3 lasagna noodles and top with sausage and remaining ricotta. Add remaining 3 noodles and top with eggplant slices, onion and zucchini. Lay cheese on top of vegetables. Pour remaining sauce over all and top with remaining Parmesan.
- Place in refrigerator or bake at 350 for 45-60 minutes or until hot and bubbly. Let sit for 10 minutes to make cutting easier. Serves 6
Layers of flavor
Serve with a simple crisp green salad to balance out the richness of this dreamy dish
Juicy Details
Replace the sausage with more vegetables and make it meatless. A layer of spinach or asparagus would be divine~
Use no boil lasagna noodles for a short cut in prepartion
You might also like this Mushroom Lasagna here
or Lite and Spicy Rainbow Lasagna here. It’s meatless, full of vegetables, and you can replace lasagna noodles with flour tortillas
I just love love love vegetables, especially if they’re covered with cheese 😘
Enjoy!
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