Do you have a recipe for roasted veggie lasagna, preferrably one I can prep the night before I cook it?

Question

Roasted veggies like eggplant and zucchini sound good to me.

Answer 1

Make this the night before and you'll be on schedule:
Roasted Vegetable Lasagna

Ingredients:
12 pieces lasagna, uncooked
Vegetable oil cooking spray
8 ounces mushrooms, halved
2 zucchini or yellow squash, halved lengthwise and cut crosswise into 1/2" pieces
2 yellow or red bell peppers, cut into 1" pieces
1 small red onion, cut into 1" pieces
2 tablespoons balsamic vinegar
1 teaspoon olive or vegetable oil
2 cloves garlic, minced
1/2 teaspoon dried rosemary, crushed
26 ounces spaghetti sauce
15 ounces part-skim ricotta cheese
10 ounces frozen chopped spinach, thawed and squeezed dry
1 egg white
1/4 teaspoon hot red pepper flakes
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Heat oven to 425F. Coat a shallow metal roasting pan with cooking spray.

Add mushrooms, squash, bell peppers and onion. In a small dish, combine vinegar, oil, garlic and rosemary; brush evenly over vegetables. Bake vegetables 15 minutes; toss vegetables. Continue baking 8 to 10 minutes or until vegetables are browned and tender.

Spoon 1 cup spaghetti sauce over bottom of 13x9" baking dish. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover lasagna with 1 cup sauce.

In a medium bowl, combine ricotta cheese, spinach, egg white and hot red pepper flakes. Drop half the cheese mixture by spoonfuls over sauce; arrange half of the roasted vegetables between spoonfuls of cheese mixture. Arrange another 4 pieces of lasagna over cheese and vegetables, pressing lightly; top with 1 cup sauce. Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagna and remaining sauce.

Reduce oven temperature to 375F. Cover lasagna with foil; bake 45 minutes. Uncover; sprinkle with mozzarella and Parmesan cheese; continue baking, uncovered, 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

Answer 2

Roasted mediterranean veggie lasagne

Ingredients
about 9 sheets spinach lasagne (the kind that needs no pre-cooking)

For the filling:
1 small aubergine/eggplant
2 medium zucchini
1 lb (450 g) cherry tomatoes, skinned
1 small yellow pepper, de-seeded and cut into 1 inch (2.5 cm) squares
1 large onion, sliced and cut into 1 inch (2.5 cm) squares
2 fat cloves garlic, crushed
2 tablespoons fresh basil, leaves torn so that they stay quite visible
3 tablespoons extra virgin olive oil
2 oz (50 g) pitted black olives, chopped
1 heaped tablespoon capers
3 oz (75 g) Mozzarella, grated
salt and freshly milled black pepper
For the sauce:
1¼ oz (35 g) plain flour
1½ oz (40 g) butter
1 pint (570 ml) milk
1 bay leaf
grating of fresh nutmeg
3 level tablespoons freshly grated Parmesan (Parmigiano Reggiano); see recipe introduction
salt and freshly milled black pepper

For the topping:
1 level tablespoon freshly grated Parmesan (Parmigiano Reggiano); see recipe introduction
Pre-heat the oven to gas mark 9, 475°F (240°C).

You will also need a large, shallow roasting tin and a heatproof baking dish measuring 9 x 9 x 2 inches (23 x 23 x 5 cm).
Prepare the aubergine and courgettes ahead of time by cutting them into 1 inch (2.5 cm) dice, leaving the skins on. Then toss the dice in about a level dessertspoon of salt and pack them into a colander with a plate on top and a heavy weight on top of the plate. Leave them on one side for an hour so that some of the bitter juices drain out. After that, squeeze out any juices left, and dry the dice thoroughly in a clean cloth.

Now arrange the tomatoes, aubergine, courgettes, peppers and onion in the roasting tin, sprinkle with the chopped garlic, basil and olive oil, toss everything around in the oil to get a good coating, and season with salt and pepper. Now place the tin on the highest shelf of the oven for 30-40 minutes or until the vegetables are toasted brown at the edges.

Meanwhile make the sauce by placing all the ingredients (except the cheese) in a small saucepan and whisking continuously over a medium heat until the sauce boils and thickens. Then turn the heat down to its lowest and let the sauce cook for 2 minutes. Now add the grated Parmesan. When the vegetables are done, remove them from the oven and stir in the chopped olives and the capers. Turn the oven down to gas mark 4, 350°F (180°C).

Now, into the baking dish pour one quarter of the sauce, followed by one third of the vegetable mixture. Then sprinkle in a third of the Mozzarella and follow this with a single layer of lasagne sheets. Repeat this process, ending up with a final layer of sauce and a good sprinkling of grated Parmesan. Now place the dish in the oven and bake for 25-30 minutes or until the top is crusty and golden. All this needs is a plain lettuce salad with a lemony dressing as an accompaniment.

Answer 3

I made one quite recently. I roasted the veggies exactly as in this recipe : http://www.recipesforvegans.co.uk/roastedvegetables.html but used swett potato instead of parsnips. I bought a jar of tomato pasta sauce and made a cheese sauce using sauce flour, milk, butter and grated cheese (I just guessed the amounts). I then layered up the lasane starting with tmat sauce then pasta then cheese sauce then veg then repeated. When I got near the top I made sure the top layer was veg covered with loads of cheese sauce. I left in the fridge overnight to let the sauce soak into the pasta (even though it was no bake pasta) and cooked the next day at 180 degrees for 1 hour.

Answer 4

I talked about the no boil answer... a stunning good one. in case you do not haven't any boils, purely use the usual noodles (raw) leaving about.1 / 4 inch between the noodles to amplify. once you convey jointly the lasagna, upload better sauce than commonly used and on the proper pour v8 or water slowly around the perimeters of the lasagna letting it check out the casserole. The noodles will take in it. it is going to in hardship-free words take a 0.5 cup or so that you ought to do the trick. it is going to take about 0.5-hour better to cook dinner. Time spent with friends. Plus no boiling the noodles hardship.