ROASTED VEGETABLE LASAGNA
Roasted Vegetable Lasagna is the perfect healthy entree! Eggplant, zucchini, and bell peppers are roasted then layered with cheese and sauce and baked!
Provided by Holly Nilsson
Categories Main Course Pasta
Time 1h45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 450°F. Drizzle eggplant, zucchini, and bell peppers with olive oil and Italian seasoning. Season with salt and pepper to taste.
- Line two large pans with parchment paper and roast vegetables 15 minutes. Rotate pans and roast an additional 15 minutes. Remove from the oven and reduce oven temperature to 375°F.
- Meanwhile cook lasagna noodles al dente according to package directions. Drain well.
- Combine ingredients for the cheese layer and set aside. In a separate bowl, combine tomatoes and marinara.
- Spread 1 cup of tomato sauce in a 9x13 pan and add 3 noodles. Top with half of the roasted vegetables.
- Add 1 cup of tomato sauce. Cover with 3 noodles and spread cheese layer over top. Add remaining vegetables.
- Top with remaining noodles and tomato sauce.
- Bake 30 minutes uncovered. Top with remaining cheeses and bake an additional 15-30 minutes or until browned and bubbly.
- Let rest at least 20 minutes before cutting.
Nutrition Facts : Calories 282 kcal, Carbohydrate 29 g, Protein 19 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 41 mg, Sodium 589 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving
OVEN ROASTED VEGETABLES
This is a very tasty one dish meal that is very filling. Two thumbs up from the dh on this one. I serve it with dinner rolls or crusty bread. This is so yummy!!
Provided by Mrs. Doeinck
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place large baking sheet ( I just use two cookie pans) in oven, and preheat to 450°F Cut 4 20-inch sheets of heavy-duty foil. Combine all ingredients except cheese in very large bowl. Toss to coat, and season with salt and pepper.
- Divide vegetable mixture among foil sheets. Sprinkle cheese over top. Fold foil over, and crimp edges to seal.
- Arrange packets in single layer on heated baking sheet. Reduce oven to 400°F and bake 30 to 45 minutes or until vegetables are tender. (Pierce packet with knife to test veggies). Let stand 5 minutes before serving.
- To serve: Place packets on plates, slit tops, and fold back foil.
OVEN-ROASTED VEGETABLES
This is an excellent side dish to almost any meal. It is healthy, and you can tailor it to fit any vegetables that are in season (grape tomatoes are good, but they do tend to explode, though). I find that this recipe is great for large groups, because, aside from the prep (a bunch of cutting and chopping), it is easy to make a lot of food with minimal effort. Be creative, and enjoy!
Provided by Greeny4444
Categories Vegetable
Time 1h25m
Yield 1 large pan, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Chop all the vegetables, as specified in the ingredient list.
- Preheat oven to 450 degrees F.
- Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
- Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
- Stir until all the vegetables are coated evenly.
- Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
- Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
- Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.
MICHELLE'S VEGAN LASAGNA
This tasty recipe is great for those who have a vegan or vegetarian diet or anyone wanting a healthier version of the old favorite. I find it is plenty flavorful without soy cheese, but please add if your taste calls for it.
Provided by chocoholic1
Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 9x13-inch baking dish.
- Heat oil in a large skillet over medium-high heat. Add onions and bell pepper; cook and stir until onion turns translucent and pepper begins to soften, 3 to 5 minutes. Add mushrooms; cook and stir until mushrooms soften, about 4 minutes.
- Stir diced tomatoes, crushed tomatoes, tofu, chopped spinach, garlic, parsley, basil, oregano, salt, pepper, and crushed pepper flakes into mushroom mixture. Bring to a simmer; reduce heat to medium-low and simmer sauce for 10 minutes.
- Pour a layer of the sauce into prepared baking dish. Cover with a layer of lasagna noodles. Add another layer of sauce and continue alternating layers of sauce and pasta, ending with sauce. Top with shredded cheese. Carefully add water. Cover baking dish with aluminum foil.
- Bake in preheated oven until pasta is fully cooked, about 40 minutes.
Nutrition Facts : Calories 541.1 calories, Carbohydrate 72.9 g, Fat 17 g, Fiber 6.8 g, Protein 24.5 g, SaturatedFat 7.2 g, Sodium 909.3 mg, Sugar 6.7 g
EASY ROASTED VEGETABLE LASAGNA
Roasted vegetable lasagna that I've made for years.
Provided by cookntraveler
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
- Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
- Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
- Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g
ROASTED-VEGETABLE LASAGNE
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
- Cut 3 (1/3-inch-thick) lengthwise slices from center of eggplant and reserve remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant, zucchini, and bell peppers in 1 layer in pans. Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1 1/4 teaspoons salt. Roast, switching position of pans halfway through roasting, until eggplant and zucchini are browned and tender, 15 to 20 minutes total, then transfer eggplant and zucchini to a plate. Turn peppers over and continue to roast until tender, about 10 minutes more. Transfer peppers to a bowl and cover, then let stand 10 minutes. Meanwhile, move 1 rack to middle position and leave oven on. Peel peppers.
- While vegetables roast, cook garlic in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, whisking frequently, until fragrant, about 30 seconds. Whisk in flour and cook, whisking constantly, 2 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, 8 minutes (sauce will thicken slightly when it first comes to a boil). Remove from heat and cool béchamel sauce, stirring occasionally, 10 minutes. Stir in cheeses, basil, and remaining 1/2 teaspoon salt.
- Soak noodles in hot water just until pliable, 8 to 10 minutes.
- Spread 2/3 cup sauce in an 8-inch square baking dish. Drain 1 large noodle or 2 small noodles on a clean kitchen towel (not terry cloth) and put over sauce in dish. Top with half of zucchini in 1 layer, 1/2 cup sauce, and another noodle (or 2). Make another layer with all of eggplant, 1/2 cup sauce, and another noodle (or 2), and another with all of bell peppers, 1/2 cup sauce, and another noodle (or 2). Top with remaining zucchini, 1/2 cup sauce, and another noodle (or 2). Cover completely with remaining sauce.
- Bake until golden and bubbling, 25 to 30 minutes. Let stand in pan on a rack 20 minutes.
ANGEL HAIR WITH OVEN ROASTED VEGETABLES
Make and share this Angel Hair With Oven Roasted Vegetables recipe from Food.com.
Provided by lets.eat
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425'F.
- Place vegetables and garlic on foil-lined 10x15-inch pan. Drizzle with 1/4 cup oil; sprinkle with thyme, salt and pepper. Bake for 30 minutes or until tender, turning occasionally. Cut into bite-sized pieces.
- Cook Angel hair according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
- Add vegetables, cheese and remaining 1/4 cup oil to pasta. Toss, adding reserved pasta water to desired consistency. Transfer to serving platter.
Nutrition Facts : Calories 904.2, Fat 40, SaturatedFat 10.6, Cholesterol 33, Sodium 929.5, Carbohydrate 105.3, Fiber 8.7, Sugar 8.9, Protein 32.5
More about "michelles lasagna with oven roasted vegetables food"
BEST VEGETABLE LASAGNA RECIPE - COOKIE AND KATE
From cookieandkate.com
4.9/5 Calories 335 per servingCategory Entree
- To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
- Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
- Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.
ROASTED VEGETABLE LASAGNA - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
5/5 (6)Total Time 1 hr 40 minsCategory Main CourseCalories 503 per serving
- Preheat oven to 425 degrees F. Place sliced eggplant, zucchini, onion and garlic on large baking sheet and drizzle with 2 tablespoons of olive oil. Roast in preheated oven until soft and fragrant, about 30 minutes, turning once during cooking while adding remaining 2 tablespoons of olive oil. Remove from oven and reduce oven temperature to 350 degrees F.
- To assemble lasagna, start by coating the bottom of your casserole dish with a thin layer of sauce. Your layers should look like this: pasta, ricotta, veggies, mozzarella, sauce, repeat. Then top with your final layer of pasta, more sauce, and remaining mozzarella with parmesan. To do this, I divided my pasta into three layers, my ricotta in half, the roasted veggies in half, and the mozzarella into three parts.
- Cover with foil and bake at 350 degrees F for 40 minutes. Remove foil and cook for about 10 more minutes until cheese is perfectly melted.
EASY VEGETABLE LASAGNA - INSPIRED TASTE
From inspiredtaste.net
ROASTED VEGETABLE LASAGNA - ALL THE HEALTHY THINGS
From allthehealthythings.com
ROASTED VEGETABLE LASAGNA RECIPE (HEARTY) | THE …
From thekitchn.com
ROASTED VEGETABLE LASAGNA - THE LIVE-IN KITCHEN
From theliveinkitchen.com
ROASTED VEGETABLE LASAGNA - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
ROASTED VEGETABLE LASAGNA - EATINGWELL
From eatingwell.com
VEGAN ROASTED VEGETABLE LASAGNA – EMILIE EATS
From emilieeats.com
ROASTED VEGETABLE LASAGNA L PANNING THE GLOBE
From panningtheglobe.com
OVEN-ROASTED VEGETABLE LASAGNA – LIGHTENED! - 2 SISTERS …
From 2sistersrecipes.com
ROASTED WINTER VEGETABLE LASAGNA - JOANNE EATS …
From joanne-eatswellwithothers.com
VEGETABLE LASAGNA - JO COOKS
From jocooks.com
SKILLET VEGETABLE LASAGNA WITH WHITE SAUCE - MSN
From msn.com
THE BEST VEGETABLE LASAGNA (+ EASY RECIPE)
From insanelygoodrecipes.com
MICHELLE'S LASAGNA WITH OVEN-ROASTED VEGETABL
From recipebridge.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love