Eat your vegetables! The struggle is real.
I always have the greatest of intentions to eat more vegetables. I mean, I really do love vegetables. So why is it so difficult to get those suckers on to the plate??
I don’t know how many times that I have gone to the store and bought a whole bunch vegetables, put them in that bottom drawer of the refrigerator, only to be completely forgotten. I think that it must be that bottom drawer. Once you close that baby, those vegetables go off into the abyss, only to come back a week or so later, no longer edible.
So here I am, again, wandering through the veggie aisle with great intention (of buying something that I will actually make). As I look around at the vibrant display, indecisive, I inspect each item in hope of some sort of divine inspiration. Aaaaannd………nothing.
I grab a few things just in case that inspiration hits me later. A package of Crimini mushrooms, some carrots, yellow squash, a bag of those cute little sweet peppers and a bag of onions.
It was during the process of putting those veggies in that bottom drawer that the inspiration finally came. Veggie Lasagna!!!! Something that I could make up ahead of time and just pop in the oven. Perfect!
I decided that I would just go ahead and prep the veggies now in case my current motivation ceased. Then I would see what else I had on hand to make it all come together.
Final product: A tasty and hearty vegetable dish that will satisfy veggie an meat eaters alike. My son (who has an aversion to most things containing vegetables) liked it!
Hope you enjoy!
Roasted Vegetable Lasagna
- 3-4 large carrots, peeled and thinly sliced
- 12 mini sweet peppers, seeded and cut into strips
- 1- 8 ounce package of crimini mushrooms, sliced
- 4 yellow zucchini, thinly sliced
- 2 medium onions, cut in half and sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 40 ounces of marinara sauce
- 12 ounce package fresh loaf mozzarella cheese, sliced as thin as possible
- 1 cup finely grated parmesan cheese
- 1 package of no boil lasagna sheets
Pre heat oven to 425 degrees
Thinly slice carrots and zucchini on mandoline or with a knife.
Slice remaining vegetables with a knife. Place vegetables in a bowl and toss with mined garlic, olive oil, salt and pepper to coat. Lay vegetables in a single layer on stoneware pan or sheet pan lined with parchment paper. Roast in 425 degree over for 25 minutes.Cool thoroughly before assembling lasagna. Lower oven temperature to 350 degrees.
Prepare cheeses and set aside.
Brush olive oil in the bottom of baking dish. spoon a thin layer of marinara sauce into bottom of dish top with lasagna noodles. Sprinkle with parmesan cheese then a layer of the roasted vegetables. Top vegetable layer with sliced mozzarella cheese.
Repeat layers 2 more times. Three layers total. Cover with foil and bake at 350 degrees for 35 minutes, uncover and bake 30 minutes more until hot and bubbly.
Remove from oven and let stand 5 minutes before serving. Cut into 8 main course servings or 10 side dish servings.
Recommended products for this dish: Victoria White Linen Marinara Sauce is one of the most Authentic I have found. Large jars can be found periodically at Costco. I stock up when they have it! Trader Joe’s No Boil Lasagna noodles are also a great product.
Veggie Slicer, Knife, Cutting Board, Garlic Press, Silicone Basting Brush, Stoneware Pan and Stoneware Baking Dish are Pampered Chef.