Monday, January 18, 2010

Roasted Vegetable Lasagna

{Meatless Monday}

This looked so yummy in my magazine, I couldn't resist trying it...and it was delicious!
I made it for the Teacher Dinner for our parent/teacher conferences.  I was in such a hurry putting it together, there was no way to get a "before" picture of all the ingredients.

2 medium-size zucchini (8 oz each), trimmed and cut into 1/4 inch slices
2 medium-size yellow squash (6 oz. each), trimmed and cut into 1/4 inch slices
2 large sweet red pepper, seeded and cut into 1/2 inch slices
1 large red onion, trimmed and cut into 1/2 inch slices
1 tsp. salt, half for veggies/half for sauce
1 tsp. black pepper, half for veggies/half for sauce

8 oz. white mushrooms, cleaned and quartered
1 T olive oil
3 garlic cloves, minced
2 T butter
2 T flour
2 3/4 cups milk
1/4 tsp. nutmeg
1/4 cup minced fresh parsley
2 T minced fresh basil

12 dried lasagna noodles
6 oz Fontina cheese, shredded (I used mozzarella since I could not find Fontina)
2/3 cup grated Parmesan cheese

Heat oven to 425*.   Coat 2 large rimmed baking sheets with cooking spray.

Spread zucchini, squash, red pepper, and onion in a single layer on the prepared baking sheets: coat generously with nonstick cooking spray.  Sprinkle vegetables with 1/2 tsp each of salt and pepper.  Roast at 425* for 30 minutes, stirring halfway through, or until edges are browned.  Remove and transfer to a bowl.

These were SO yummy!!!!  I wanted to eat the whole bowl.

Place mushrooms in a food processor until finely chopped.  (I just finely chopped mine.) Saute mushrooms with olive oil in skillet for 6 minutes or until liquid has evaporated.  Reduce heat to medium and stir in garlic and remaining 1/2 tsp each salt and pepper.  Cook for 1 minute.  Add butter and stir until melted. Add flour and cook 1 minute.  Add milk and nutmeg and increase heat to bring mixture to a boil. Reduce heat to medium and simmer 10 minutes or until thickened.  Remove skillet from heat and stir in 2 T. of the parsley and all of the basil.  ( I just used dried herbs--I didn't have fresh.)

Cook noodles according to directions.  Drain and set aside.
Combine both cheeses together in a small bowl.

Coat 9X13 pan with nonstick spray.  Layer the lasagna in this order:

1/2 cup mushroom sauce on bottom of pan, then:

3 noodles
1/2 cup sauce over noodles
1/3 of the vegetables
1/2 cup cheese over veggies

Repeat twice.
Top with last 3 noodles and remaining sauce and sprinkle remaining cheese over the top.

Cover dish with foil and bake at 425* for 20 minutes.  Raise heat to 475* remove foil and cook another 12 minutes or until browned.  Sprinkle with remaining parsley and let stand 15 minutes before serving.

I roasted my vegetables in the morning and then just stored them in the fridge until I put the lasagna together in the afternoon.  My house smelled so amazing all day long.  I love that this is not tomato-based.  The mushroom sauce was very creamy and delicious and I LOVED the roasted vegetables.  I could eat them alone!


  1. This looks so yummy and I love anything with red peppers. Delish!

  2. Rebecca...this lasagna was amazing! I came on here to copy the recipe and the Valentine Cookie Recipe too...BONUS! Thanks for spoiling us last night!

  3. So glad that you liked it!! I think it is scrumptious, too!