White Roasted Vegetable Lasagna

Didi Dalaba

By
@didicoffeegirl

This recipe is so full of flavor and creamy.... noone will ever miss the meat!!
I have been making this recipe for quite a number of years. I'm alway's look for new ways of incorporating veggies to my family's diet!
Have used various vegetables as well, roasted, the sweetness of the vegetables is next to none!

There are other vegetable lasagna dishes out there, but they call for "whole roasted veggies", our family likes the consistency of the pureed!

This recipe is very, very easy. The only "hard part", is waiting for the veggies to roast! A plus is not cooking your noodles beforehand, the sauce cooks them to perfection!!

I hope your family enjoy's this dish as much as mine!!


Featured Pinch Tips Video

Rating:
★★★★★ 2 votes
Comments:
Serves:
6-8
Prep:
45 Min
Cook:
1 Hr

Ingredients

VEGETABLES

2 medium
eggplants
2 small
zucchini's
4 small
tomatoes
8 clove
garlic
1/4 c
olive oil
1 1/2 tsp
kosher salt & 1 tsp pepper
1/4 c
parmesan cheese

CHEESE FILLING

15 oz
(1 container) ricotta cheese *i used part skim*
1/4 c
fresh parsley chopped
1/4 c
chicken broth
1/4 c
parmesan cheese
1 tsp
salt
pinch of pepper

BECHAMEL SAUCE

3 c
milk
5 Tbsp
flour
2 1/2 Tbsp
butter or margarine
1/3 c
parmesan cheese
1/2 tsp
nutmeg
pinch of pepper

ADDITIONAL INGREDIENTS

1 c
roasted red peppers in olive oil *drained*
1 can(s)
chicken broth (14.5 oz)
1 small
onion diced
2 Tbsp
olive oil
1 pkg
lasagna noodles, uncooked
3 Tbsp
chopped fresh parsley
2 c
mozzarella cheese, low-fat
1/4 c
white wine

Step-By-Step

Step 1 Direction Photo

1Preheat oven to 325F. Set the parmesan to the side to use later. On a baking sheet wrapped with aluminum foil. Lay your cleaned veggies. Score the eggplant vertically to insert 4 cloves of garlic into the eggplants. Drizzle with olive oil, kosher salt and pepper.

Step 2 Direction Photo

2Bake 1hr to 1hr and 15 minutes till veggies are nicely roasted and a little charred.

Step 3 Direction Photo

3While veggies are roasting, you can prepare your cheese filling. In a small bowl, add your ricotta, your parmesan cheese, parsley, salt & pepper. Start stirring, the mixture will be thick. Add 1/4 c of chicken broth, and stir thoroughly. Chill till ready to use.

Step 4 Direction Photo

4Meanwhile, dice your onion and saute it with 2 tbls of olive oil. Just till tender and starting to carmelize, set aside. Once the veggies are roasted, let them cool till able to handle. In a food processor, add all the veggies, as is. The sauteed onion, 1 c of roasted red peppers, 1/4 c of wine, 1/4 c of chicken broth and parsley. Whizz in processor. Add the 1/4 c of parmesan cheese, and whizz for a more seconds.

Step 5 Direction Photo

5In a 13 x 9" pan, spray with nonstick spray. Lay 4 noodles over bottom. Add veggie puree.

Step 6 Direction Photo

6Dallop the ricotta mixture over the veggie puree.

Step 7 Direction Photo

7Sprinkle with mozz. cheese.

Step 8 Direction Photo

8Lay another layer of noodles over and continue to layer until you reach the top. (I got 3 layers). Pour the remaining can of chicken broth all over the lasagna set aside.

Step 9 Direction Photo

9In a saucepan prepare you bechamel sauce. Melt your butter, add your flour, cook it for about 1 minute or so, add your milk and whisking constantly, continue to whisk till mixture has thickened. Turn off heat, add your parmesan cheese and your pepper. Pour over lasagna and spread. Sprinkle your nutmeg. Wrap tightly with aluminum foil. Set on a cookie sheet and bake for 45 minutes. Uncover and bake for another 15 minutes.

Step 10 Direction Photo

10Let cool about 10 minutes cut into squares of your choice.

Enjoy!!

About this Recipe

Course/Dish: Other Main Dishes, Roasts
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy