Oh, oh, oh, how I love roasted vegetables. And how much more I love them with cheese, red sauce and pasta. This is a great way to use up leftover veggies. Just pull them all out, place them on a cookie sheet, roast and layer in between, pasta noodles, cheese and sauce.
Do you know my secret to creamy and wonderful lasagna? Cream cheese. Yes, and it is frequently on sale, and much better than ricotta.
There are so many great vegetables you could use in this, here are a few that are my favorites:
- zucchini, squash
- eggplant
- red onions
- red peppers
- spinach, kale or chard
- asparagus, carrots
*Note: I also like to grill my vegetables if I am already using the grill. It keeps the house cooler in the summer months, and is quicker if I already have it fired up.
- squashes, thinly sliced
- red onions, thinly sliced
- red pepper, thinly sliced
- eggplant, thinly sliced
- spinach
- olive oil
- salt and pepper
- 7-8 uncooked lasagna noodles
- 1-2 jars pasta sauce, (or 1 jar and 1.5 cups of my leftover homemade spaghetti sauce)
- 4 oz cream cheese
- 2 cups shredded mozzarella cheese
- Preheat oven to 425 degrees.
- Layer all vegetables on cookie sheet, coat with olive oil, salt and pepper. Roast for 20 minutes, and cool lightly.
- Take an 8×8 pan and spread enough pasta sauce on the bottom to make a think layer to coat the bottom of the pan. Lay one layer of noodles out. You will have to break them. I fill in the sides and open spaces with broken noodles to make a nice layer.
- Lay one layer of vegetables, top with slices of cream cheese, sauce and then noodles again.
- Layer one more time, then end with mozzarella cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove foil and bake 15 more minutes.
View instructions picture by picture…
Take an 8×8 pan and spread enough pasta sauce on the bottom to make a think layer to coat the bottom of the pan. Lay one layer of noodles out. You will have to break them. I fill in the sides and open spaces with broken noodles to make a nice layer.
Lay one layer of vegetables, top with slices of cream cheese, sauce and then noodles again.
Cover with aluminum foil and bake for 20 minutes. Remove and bake 15 more minutes.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
If you have made this, please comment! My mouth is watering!!!
Thank you! We tried this recipe tonight with a couple of adjustments to fit what I had in my pantry. It was fabulous!! I have trouble getting my 16-month-old to eat a variety of vegetables, but he was saying “bite, bite” before he had hardly swallowed the one he had!
I made this tonight and it was AMAZING!!! I’m SURE the key was the roasted veggies!! I felt like it wouldn’t turn out because I had to toss such a hodge-podge of ingredients together. I had less then half a jar of pasta sauce that I increased with tomato sauce, diced tomatoes, and minced garlic. I roasted zucchini, yellow squash, and carrots in the oven while I sauteed a little leftover kale and spinach. The cheese situation was even crazier-I had a TINY bit of cream cheese, a few tablespoons of ricotta, a bit of finely shredded mild cheddar, and two triangles of Laughing Cow creamy swiss. Normally, I would leave the veggies whole, but because of my husband’s current digestion issue (soft foods/mostly liquid diet), I pureed all the veggies up together. I layered the noodles, veggie spread, sauce and cheese hodge-podge twice in a 13×9 pan. It honestly turned out GREAT. The BEST lasagna we’ve ever had! The kids cleaned their plates! I was inspired by the “roasted veggies” idea and learned how to stretch by mismatched ingredients a little further! Thank you!
Delicious— so good I made it for company! It got rave reviews by dinner guests and my picky kids even ate it!
I don’t normally comment on things but I just have to say this is one of our favorites! Especially during the summer with fresh veggies from the garden 🙂 love it and totally do not miss the meat!
Thanks for letting me know! It is one of my favs too. 🙂