Roast Vegetable Lasagna Recipe

Name: Roast Vegetable Lasagna
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 1/2 ounces cherry tomatoes; olive oil; 6 ounces mozzarella cheese, torn into chunks; 3 1/2 ounces pine nuts; 6 sheets lasagna noodles; 2 ounces parmesan cheese, grated; sage, to garnish

Servings: persons

1 butternut squash, peeled, de-seeded and cut into thin wedges
2 parsnips, peeled and sliced
1 eggplant, cut into cubes
3 1/2 ounces cherry tomatoes
olive oil
6 ounces mozzarella cheese, torn into chunks
3 1/2 ounces pine nuts
6 sheets lasagna noodles
2 ounces parmesan cheese, grated
sage, to garnish

1
Preheat the oven to 400u00b0F.
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
Meanwhile, bring a large pan of water to the boil. Add the lasagna sheets and blanch for four minutes or until al dente. Drain the lasagna and drizzle with olive oil to prevent the sheets from sticking together.
5
Heat a small frying pan and toast the pine nuts for two minutes until golden brown, shaking the pan regularly.
6
Assemble the dish by placing a sheet of lasagna on two serving plates. Top each with a spoon of the roasted vegetables, a sprinkling of parmesan and ground black pepper. Repeat and finish with a third sheet of lasagna on each plate.
7
Top with parmesan and sage and serve.

565

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 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 1/2 ounces cherry tomatoes, and more.

Yes, Roast Vegetable Lasagna 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.

Roast Vegetable Lasagna

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