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RECIPE
20 INGREDIENTS 17 STEPS 3hr

Maria's Roasted Vegetable Lasagna

Maria's delicious roasted vegetable lasagna is a hearty dish loaded with flavorful eggplant, zucchini, portobello mushrooms, and spinach.
Maria's Roasted Vegetable Lasagna Recipe | SideChef
Maria's delicious roasted vegetable lasagna is a hearty dish loaded with flavorful eggplant, zucchini, portobello mushrooms, and spinach.
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
3hr
Total Time
$3.04
Cost Per Serving

Ingredients

Servings
12
US / METRIC

Homemade Marinara Sauce

1/3 cup
3 cloves
Garlic , peeled, minced
1
Medium Onion , minced
1/2
Large Carrot , shredded
2 Tbsp
1/2 tsp
plus more to taste
1 can
(32 oz)
preferably with juice
1 jar
(24 oz)
Tomato Purée
to taste
Freshly Ground Black Pepper

Roasted Vegetable Lasagna

1 cup
Olive Oil , divided
2
cut lengthwise into 1/4-inch slices
3
Medium Zucchini
unpeeled and cut lengthwise into 1/4-inch slices
4
Large Portobello Mushrooms , quartered
15 cups
Fresh Baby Spinach
1 lb
Lasagna Noodles
preferably not the no-boil type
4 cups
shredded or torn into small pieces
1/2 cup
to taste
to taste
Freshly Ground Black Pepper
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Nutrition Per Serving

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CALORIES
568
FAT
43.2 g
PROTEIN
20.1 g
CARBS
30.7 g

Author's Notes

For this recipe, I used homemade marina sauce, about 2 jars (32 oz). You can use the store-bought sauce instead.

Cooking Instructions

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Step 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.
Step 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.
Step 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.
Step 4
Preheat oven to 375 degrees F (190 degrees C).
Step 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) .
Step 6
Roast for about 25 minutes. Set aside.
Step 7
Arrange the Large Portobello Mushrooms (4) on large rimmed sheet pans lined with parchment paper. Brush generously with olive oil and sprinkle lightly with salt and pepper.
Step 8
Roast until cooked through for 20 minutes. Set aside.
Step 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.
Step 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.
Step 11
Bring a large pot of salted water to a boil over medium-high heat. Add the Lasagna Noodles (1 lb) and cook for half the recommended cooking time, about 4 to 5 minutes. Set aside in single layers on parchment paper.
Step 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.)
Step 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) .
Step 14
Sprinkle 1/4 of the Grated Parmesan Cheese (1 cup) over that. Carefully cover with marinara sauce.
Step 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.
Step 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.
Step 17
Let it cool at room temperature for 15 minutes before serving. Enjoy!
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Nutrition Per Serving
Calories
568
% Daily Value*
Fat
43.2 g
55%
Saturated Fat
10.8 g
54%
Trans Fat
0.1 g
--
Cholesterol
83.5 mg
28%
Carbohydrates
30.7 g
11%
Fiber
7.4 g
26%
Sugars
9.5 g
--
Protein
20.1 g
40%
Sodium
670.5 mg
29%
Vitamin D
0.3 µg
2%
Calcium
354.6 mg
27%
Iron
2.9 mg
16%
Potassium
1042.4 mg
22%
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