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white roasted vegetable lasagna

(2 ratings)
didicoffeegirl avatar
Recipe by
Didi Dalaba
@didicoffeegirl
Greece, NY

This recipe is so full of flavor and creamy.... noone will ever miss the meat!! I have been making this recipe for quite a number of years. I'm alway's look for new ways of incorporating veggies to my family's diet! Have used various vegetables as well, roasted, the sweetness of the vegetables is next to none! There are other vegetable lasagna dishes out there, but they call for "whole roasted veggies", our family likes the consistency of the pureed! This recipe is very, very easy. The only "hard part", is waiting for the veggies to roast! A plus is not cooking your noodles beforehand, the sauce cooks them to perfection!! I hope your family enjoy's this dish as much as mine!!

(2 ratings)
yield 6 -8
prep time 45 Min
cook time 1 Hr

Ingredients For white roasted vegetable lasagna

  • VEGETABLES
  • 2 md
    eggplants
  • 2 sm
    zucchini's
  • 4 sm
    tomatoes
  • 8 clove
    garlic
  • 1/4 c
    olive oil
  • 1 1/2 tsp
    kosher salt & 1 tsp pepper
  • 1/4 c
    parmesan cheese
  • CHEESE FILLING
  • 15 oz
    (1 container) ricotta cheese *i used part skim*
  • 1/4 c
    fresh parsley chopped
  • 1/4 c
    chicken broth
  • 1/4 c
    parmesan cheese
  • 1 tsp
    salt
  • pinch of pepper
  • BECHAMEL SAUCE
  • 3 c
    milk
  • 5 Tbsp
    flour
  • 2 1/2 Tbsp
    butter or margarine
  • 1/3 c
    parmesan cheese
  • 1/2 tsp
    nutmeg
  • pinch of pepper
  • ADDITIONAL INGREDIENTS
  • 1 c
    roasted red peppers in olive oil *drained*
  • 1 can
    chicken broth (14.5 oz)
  • 1 sm
    onion diced
  • 2 Tbsp
    olive oil
  • 1 pkg
    lasagna noodles, uncooked
  • 3 Tbsp
    chopped fresh parsley
  • 2 c
    mozzarella cheese, low-fat
  • 1/4 c
    white wine

How To Make white roasted vegetable lasagna

  • 1
    Preheat oven to 325F. Set the parmesan to the side to use later. On a baking sheet wrapped with aluminum foil. Lay your cleaned veggies. Score the eggplant vertically to insert 4 cloves of garlic into the eggplants. Drizzle with olive oil, kosher salt and pepper.
  • 2
    Bake 1hr to 1hr and 15 minutes till veggies are nicely roasted and a little charred.
  • 3
    While veggies are roasting, you can prepare your cheese filling. In a small bowl, add your ricotta, your parmesan cheese, parsley, salt & pepper. Start stirring, the mixture will be thick. Add 1/4 c of chicken broth, and stir thoroughly. Chill till ready to use.
  • 4
    Meanwhile, dice your onion and saute it with 2 tbls of olive oil. Just till tender and starting to carmelize, set aside. Once the veggies are roasted, let them cool till able to handle. In a food processor, add all the veggies, as is. The sauteed onion, 1 c of roasted red peppers, 1/4 c of wine, 1/4 c of chicken broth and parsley. Whizz in processor. Add the 1/4 c of parmesan cheese, and whizz for a more seconds.
  • 5
    In a 13 x 9" pan, spray with nonstick spray. Lay 4 noodles over bottom. Add veggie puree.
  • 6
    Dallop the ricotta mixture over the veggie puree.
  • 7
    Sprinkle with mozz. cheese.
  • 8
    Lay another layer of noodles over and continue to layer until you reach the top. (I got 3 layers). Pour the remaining can of chicken broth all over the lasagna set aside.
  • 9
    In a saucepan prepare you bechamel sauce. Melt your butter, add your flour, cook it for about 1 minute or so, add your milk and whisking constantly, continue to whisk till mixture has thickened. Turn off heat, add your parmesan cheese and your pepper. Pour over lasagna and spread. Sprinkle your nutmeg. Wrap tightly with aluminum foil. Set on a cookie sheet and bake for 45 minutes. Uncover and bake for another 15 minutes.
  • 10
    Let cool about 10 minutes cut into squares of your choice. Enjoy!!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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