You can’t ruin this veggie lasagna because you make it with whatever you like or are in the mood for!
Preheat the Oven
I usually roast veggies anywhere from 400-425 degrees. Toss the veggie you select in a little olive oil, salt and pepper. Place on a large baking sheet roast for 30-45 minutes. Try not to crowd the veggies on the baking sheet. They roast and carmelize better when they aren’t on top of each other.
For this specific lasagna, I used sweet potato, mushroom, asparagus, cauliflower, broccoli and red pepper. I actually baked the sweet potato in the toaster oven and sautéed the mushrooms. In the past, I’ve also used onion, tomato, squash and zucchini.
Once the veggies are finished roasting, drop the oven temperature to 350 degrees.
Cook the Pasta
I usually use nine lasagna noodles and I cook twelve, just in case I have a tearing/ripping travesty. I cook them according to the package with a splash of olive oil in the water to prevent sticking. Drain after they have completed cooking.
Other Filling
You don’t have to have anything but the roasted veggies, but I like to use either a little pesto, or a ricotta cheese, which I usually add fresh basil to.
Sauce and Cheese
If I have plenty of homemade sauce on hand, I’ll use it. Otherwise, I use Rao’s Marinara sauce, available in the grocery where prepared spaghetti sauces are found. Rao’s has great flavor. I like a fair amount of sauce in my lasagna, so I usually use almost two full 24-ounce jars.
You can use whatever shredded cheese you prefer. I usually use some combination of an Italian blend, gouda, mozzarella and or parmesan.
Assembly
Start with a little sauce on the bottom of the pan, followed by a layer of noodles. Top the noodles with ricotta/pesto if using, followed by roasted vegetables, followed by a light layer of sauce and a little bit of the shredded cheese. Or no cheese. It’s whatever you prefer. Mine never comes out the same but it’s always yummy.
Continue to layer the noodles, ricotta/pesto, veggies, sauce and cheese. After the final layer of noodles, top with sauce and shredded cheese.
Bake
You can assemble the day before and store in the fridge, but if you’re baking it right away, place in the oven at 350 degrees for 45 minutes, or until the cheese on top turns golden.
If you do make it the day in advance, it may take longer to bake if it’s coming directly from the fridge to the oven.
Enjoy!
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