I’ve made this Roasted Vegetable Lasagna as a way to deal with some vegetables rests I still had in my fridge, things like a broccoli stem, half a cauliflower and a few shriveled carrots. I don’t like throwing away food so my recipe notebooks are full with these kind of recipes using dubious looking vegetable rests or things like leftover mash potatoes, cooked noodles or rests of sauces. The result was delicious, nobody noticed in the end that the carrots had reached their peak about a week before…, it is a recipe that I will definitely repeat.
The inspiration was a recipe from A Pinch of Yum. I changed a few things but you can see the original here.
You can definitely exchange the veggies for whatever you happen to have in the fridge, the only thing you have to consider is using sturdier kinds of vegetables that can be roasted in the oven. I could also imagine that fennel, kohlrabi, squash, zucchini, mushrooms will do the job here as well. The proposed quantities are also rough suggestions. Please don’t bother weighing everything so exactly: 1 or 2 peppers, half a small cauliflower, some broccoli stem and 3 or 4 carrots will be fine.
I made the tomato sauce from scratch, but you can use ready made tomato sauce if you like. Depending on the size of the glass you will need 1 to 2 glasses.
- 200 g/1 ½ cups bell peppers, chopped
- 300 g/ 2 ½ cups cauliflower, chopped
- 120 g/ 1 cup broccoli, chopped (I only had the stem)
- 150 g/ 1 cup carrots, chopped
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 onion
- 4 garlic cloves
- 1 large handful frozen peas
- 250 g/ 1 cup ricotta
- 250 g/1 cup low fat cottage cheese
- 1 egg
- 300 g/ 10 oz lasagna noodles
- 1 cup grated cheese (I used Gouda)
- For the tomato sauce:
- 1 onion
- 2 garlic cloves
- 1 tablespoon olive oil
- 1 large can tomatoes (800 g/ 28 oz)
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- 1 teaspoon sugar
- ½ to 1 tablespoon balsamic vinegar
- salt and pepper
- Start by making the tomato sauce. Chop the onion and the garlic finely and braise them lightly in olive oil. Add the chopped tomatoes and the dried herbs. Bring everything to a boil, lower the heat, cover and simmer for about one hour. Blend the sauce and adjust the taste with sugar, balsamic vinegar, salt and pepper.
- In the meantime preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit and chop all the vegetables. Toss them with 1 tablespoon olive oil, salt and pepper and roast them until soft and lightly brown. My veggies needed about 40-45 minutes.
- Heat another tablespoon olive oil and saute the chopped onion and garlic. Add them and the peas to the roasted vegetables.
- Blend the ricotta, cottage cheese, egg and 1 teaspoon salt together.
- Pour a few tablespoons tomato sauce in a square or rectangular baking dish. Place a layer of lasagna noodles on top, spread evenly some of the ricotta mixture over the noodles, than add veggies and again tomato sauce. Repeat the layers one more time.
- End with a third layer of noodles, which you will cover with tomato sauce and the grated cheese. Use as much tomato sauce as needed, if you have some leftover is OK. It will keep for a few days in the fridge or you can pour it in a smaller recipient and freeze it for later use.
- Cover the casserole with an oiled aluminum foil taking care not to touch the cheese with it. Bake for about 30 minutes. Remove the foil after about 20 minutes to allow the cheese to get some nice color. Check that the noodles are done.
- Let stand for about 15 minutes before slicing. Serve with a big green salad.