Recipe Image
Servings:
12
Maria's Roasted Vegetable Lasagna
Maria's delicious roasted vegetable lasagna is a hearty dish loaded with flavorful eggplant, zucchini, portobello mushrooms, and spinach.
Total Time
3hr
0.0
0 Ratings
Author: A Hint of Rosemary
Servings:
12
Ingredients
Homemade Marinara Sauce
•
1/3
cup
Olive Oil
•
3
cloves
Garlic
, peeled, minced
•
1
Medium
Onion
, minced
•
1/2
Large
Carrot
, shredded
•
2
Tbsp
Chopped
Fresh Basil
•
1/2
tsp
Salt
•
1
can
(32 oz)
(32 oz)
Tomatoes
•
1
jar
(24 oz)
(24 oz)
Tomato Purée
•
to taste
Freshly Ground Black Pepper
Roasted Vegetable Lasagna
•
1
cup
Olive Oil
, divided
•
2
Medium
Eggplants
•
3
Medium
Zucchini
•
4
Large Portobello Mushrooms
, quartered
•
15
cups
Fresh Baby Spinach
•
1
lb
Lasagna Noodles
•
4
cups
Mozzarella Cheese
•
1
cup
Grated Parmesan Cheese
•
1/2
cup
Chopped
Fresh Basil
•
to taste
Salt
•
to taste
Freshly Ground Black Pepper
Cooking Instructions
1.
Start by preparing the Marinara Sauce. Heat
Olive Oil (1/3 cup)
over medium heat in a large pot. Add the
Garlic (3 cloves)
and
Onion (1)
, sauté for about 10 minutes until translucent but not browned.
2.
Add the
Carrot (1/2)
along with the
Fresh Basil (2 Tbsp)
,
Salt (1/2 tsp)
, and
Freshly Ground Black Pepper (to taste)
. Sauté for another 5 minutes.
3.
Crush the
Tomatoes (1 can)
roughly with your hands. Add them along with
Tomato Purée (1 jar)
to the pot. Simmer for 30 minutes over medium-low heat, stirring occasionally.
4.
Preheat oven to 375 degrees F (190 degrees C).
5.
Arrange the
Eggplants (2)
and
Zucchini (3)
on large rimmed sheet pans lined with parchment paper. Brush generously with little oil and sprinkle lightly with
Salt (to taste)
and
Freshly Ground Black Pepper (to taste)
.
6.
Roast for about 25 minutes. Set aside.
7.
Arrange the
Mushroom Slices (4)
on large rimmed sheet pans lined with parchment paper. Brush generously with olive oil and sprinkle lightly with salt and pepper.
8.
Roast until cooked through for 20 minutes. Set aside.
9.
Heat 1 Tbsp of
Olive Oil (1 cup)
over medium heat in a large pan. Add
Fresh Baby Spinach (15 cups)
and season with salt and pepper. Sauté the spinach as you continuously move it around in the pan until it just begins to wilt.
10.
Transfer the cooked spinach to a colander to drain. When cool enough to handle, remove any excess moisture by squeezing with your hands. Chop the spinach and set it aside.
11.
Bring a large pot of salted water to a boil over medium-high heat. Add the
Lasagna Noodles (4 1/2 cups)
and cook for half the recommended cooking time, about 4 to 5 minutes. Set aside in single layers on parchment paper.
12.
Cover the bottom of a 9x13x2.5-inch baking dish or pan with marinara sauce. Arrange a layer of lasagna noodles slightly overlapping and/or cut to fit. Place a single layer of each roasted vegetable, eggplant, then zucchini, then mushroom (using about half of them.)
13.
Evenly distribute half of the cooked spinach on top followed by half of the
Mozzarella Cheese (4 cups)
and
Fresh Basil (1/2 cup)
.
14.
Sprinkle 1/4 of the
Grated Parmesan Cheese (1 cup)
over that. Carefully cover with marinara sauce.
15.
Repeat with another layer of noodles, vegetables, cheeses, and sauce, followed by a finishing layer of noodles. Top them off with the remaining sauce and parmesan cheese.
16.
Cover dish with foil and bake in the oven until bubbly for 45 to 60 minutes, removing the foil for the final 15 minutes.
17.
Let it cool at room temperature for 15 minutes before serving. Enjoy!
Author's Notes
For this recipe, I used homemade marina sauce, about 2 jars (32 oz). You can use the store-bought sauce instead.
Nutrition Per Serving
CALORIES
568
FAT
43.3 g
PROTEIN
20.1 g
CARBS
30.6 g
