Lasagna With Oven Roasted Vegetables Recipe

Name: Lasagna With Oven Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash, peeled, de-seeded and cut into thin wedges; 2 parsnips, peeled and sliced; 1 eggplant, cut into cubes; 3 12 ounces cherry tomatoes; olive oil; 6 ounces ball mozzarella cheese, torn into chunks; 3 12 ounces pine nuts, toasted; 6 sheets of fresh lasagna noodles; 2 ounces parmesan cheese, grated; basil leaves (to garnish); fresh ground black pepper

Servings: persons

1 butternut squash, peeled, de-seeded and cut into thin wedges
2 parsnips, peeled and sliced
1 eggplant, cut into cubes
3 12 ounces cherry tomatoes
olive oil
6 ounces ball mozzarella cheese, torn into chunks
3 12 ounces pine nuts, toasted
6 sheets of fresh lasagna noodles
2 ounces parmesan cheese, grated
basil leaves (to garnish)
fresh ground black pepper

1
Preheat the oven to 400F.
2
Put all the vegetables into a roasting tin, drizzle generously with olive oil and roast for 35-40 minutes.
3
Add the mozzarella and bake for a further five minutes, or until the cheese has melted.
4
While roasting, cook the lasagne sheets in plenty of water for four minutes or until al dente.
5
Drain the lasagne and drizzle with olive oil to prevent the sheets from sticking together.
6
Assemble the dish by placing a sheet of lasagne on two serving plates.
7
Top each with a spoon of the roasted vegetables, a sprinkling of parmesan, some pine nuts and ground black pepper.
8
Repeat and finish with a third sheet of lasagne on each plate.
9
Top with parmesan and fresh basil and serve.

912

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 butternut squash, peeled, de-seeded and cut into thin wedges, 2 parsnips, peeled and sliced, 1 eggplant, cut into cubes, 3 12 ounces cherry tomatoes, and more.

Yes, Lasagna With Oven Roasted Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lasagna With Oven Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions