Sunday Supper, Vegetable Lasagna with Roasted Garlic Ricotta
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 eggplant, onions and squash roast in the oven
while you prepare the mushrooms and cook the pasta
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
While vegetables are roasting cook lasagna noodles
according to package directions
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
When the vegetables are done
Mix up the roasted garlic ricotta
Squeeze 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
Serve with a simple crisp green salad
to balance out the richness of this dreamy dish
Options
Replace the sausage with more vegetables and make it meatless
A layer of spinach or asparagus would be good also
Use no boil lasagna noodles for a short cut in preparation
Enjoy!
I will be joining these fabulous parties and blogs:
Sundays on Silverado/ Happiness is Homemade
What’s for Dinner / Love Your Creativity
Between Naps on the Porch / Monday Linky Party
Wednesday Linky Party / Karin’s Cottage Linky Party / Creative Crafts
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Jenna, your vedge lasagna will definitely be added to the rotation. It looks terrific.
Thank you Bernadette!
That looks so cheesy and good!
Thanks Angie!
Wow, does that look good!! Love the roasted garlic ricotta idea.
Thanks so much Carole!
What a delicious supper! You had me at roasted garlic! Thanks for yet another inspirational recipe!
Jenna, this recipe is perfect comfort for the cold weather. I love all of the veggies and roasted garlic. The mix of flavors sound delicious! The sun is shining, you would never know by looking how cold it is outside! Happy Sunday!
Thank you Pam, stay cozy!
Thank you Nancy, it’s a good one!
This is a lovely recipe, I’ll be over about 6 to help out…
ha ha, come on over!
Oh Jenna…you had me until the zucchini, squash and eggplant! …which is almost the whole of this dish. I have to admit that those veggies are not my favorite and I know that I am in the minority. Thanks for the recipe for those who love those veggies and stay warm. It is even cold down here in Florida..about 50 this a.m and 60 so far this afternoon.
oh sorry Kari, but you might like them smothered with cheese and garlic ricotta! Yes, crazy weather, we’re supposed to get snow tonight!
WOW what a lovely dish, love all the veggies.
I visited you via The Lazy Gastronome: What’s for Dinner? Sunday Link up #454
My links: 13+14. We will be honored if you share your links with us at SeniorSalonPitStop. Link under BLOGGING.
Thanks so much Esme!
This one looks like a delicious change of pace, Jenna. And healthy, too!
Thanks Jeanie 🙂
Oh, that looks so good! All of that melted cheese!!!😋
Thanks Linda, it’s hard to resist anything with melted cheese 🙂
That looks so delicious. Please tell .e the brand roasting pan you use. I finally bought new ones to replace my cheap, warped ones and they warped at 400° the first time I used them. Even though they popped back to normal, I hate them. Nordicware, Cuisinart? Do tell!
That’s terrible! I have a set of 3 honeycomb embossed non stick baking sheets by Nordicware that I love, you can get them on Amazon
It looks delicious! Happy New Year dear Jenna. Hugs and blessings, Cindy
Thanks so much Cindy!
this looks so good! I love the golden cheese on top. Thanks for sharing at the What’s for Dinner party. Hope your week is starting great!
Thanks Helen!
Oh, this looks so good Jenna – anything with cheese in it a winner in my book. I like the veggie option and those veggies are some of my faves. Definitely pinning! I hope you don’t get snow tonight – we are just coming out of a brutal polar vortex. Ugh. Take care down there!
Thank you Kim, this is so good, and you can change it up to suit your taste. We did get a little snow and our city is shut down. Luckily they closed the schools yesterday and people had time to prepare so most are safely at home~
Comfort food for veggie lovers Jenna! I would have to add sausage for my hubby who would protest. 🙂 It’s lasagna weather here with our cold rain and the temperature dropping! Stay warm ♥
Thanks Mary, it’s a nice change from traditional lasagna~
This is such a great way to enjoy a big meal of veggies. Thanks for sharing on SSPS, I hope to see you again next week.
Thanks so much Estelle!
Jenna, a wonderful change and so perfect for this some of the year! Stay toasty!
Thank you Mary, good comfort food!