Roasted Vegetable Lasagna Recipe

Name: Roasted Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Eggplant, Peeled And Chopped; 2 cups Fresh Mushrooms, Sliced; 2 whole Green Bell Peppers Cut Into Strips; 2 whole Large Carrots, Peeled And Sliced; 1 Tablespoon Olive Oil; 3 Tablespoons Butter; 1/2 cups Flour (gluten-free Works Fine!); 2- 3/4 cups Milk, Divided; 1- 1/2 cup Parmesan Cheese; 1/4 teaspoons Tabasco; 2 Tablespoons To 3 Tablespoons Dijon Mustard; 1 teaspoon Salt, Divided; 1 teaspoon Basil, Divided; Black Pepper To Taste; 11 ounces, weight Fresh Spinach; 9 whole Lasagna Noodles, Cooked (gluten-free Works Fine!)

Servings: persons

1 whole Eggplant, Peeled And Chopped
2 cups Fresh Mushrooms, Sliced
2 whole Green Bell Peppers Cut Into Strips
2 whole Large Carrots, Peeled And Sliced
1 Tablespoon Olive Oil
3 Tablespoons Butter
1/2 cups Flour (gluten-free Works Fine!)
2- 3/4 cups Milk, Divided
1- 1/2 cup Parmesan Cheese
1/4 teaspoons Tabasco
2 Tablespoons To 3 Tablespoons Dijon Mustard
1 teaspoon Salt, Divided
1 teaspoon Basil, Divided
Black Pepper To Taste
11 ounces, weight Fresh Spinach
9 whole Lasagna Noodles, Cooked (gluten-free Works Fine!)

1
Sprinkle the chopped eggplant with salt and let it sweat for 30 minutes; then rinse.
2
Toss all vegetables (except spinach) in oil and place in a roasting pan.
3
Sprinkle with salt, basil, and pepper (to taste) and roast at 450 degrees (F) for 25-30 minutes.
4
When done, set aside.
5
In a saucepan, melt butter and stir in flour; let brown for 1-2 minutes.
6
Add 2 1/2 cups of milk and boil until thickened.
7
Remove from heat and add Parmesan, Tabasco, mustard, 1/2 teaspoon salt, and 1/2 teaspoon basil.
8
Stir until cheese has melted.
9
Wilt spinach in nonstick pan and then add the roasted veggies.
10
Add 1 1/2 cups of the cheese mixture and stir until mixed.
11
Mix the remaining 1/4 cup of milk into the rest of the cheese mixture until smooth.
12
Pour 1/2 of this cheese sauce into a greased casserole dish.
13
Layer cooked lasagna noodles, vegetables, and sauce in the following order 3 noodles, 1/2 of the vegetable mixture, 3 noodles, 1/2 of the vegetable mixture, 3 noodles, then the rest of the sauce.
14
Bake at 350F for 30 minutes.
15
Gluten-free Variation This works very well with gluten-free noodles and flour...thats what I used!

1228

kcal

Calories

Fat

198

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 16 ingredients. The key ingredients include: 1 whole Eggplant, Peeled And Chopped, 2 cups Fresh Mushrooms, Sliced, 2 whole Green Bell Peppers Cut Into Strips, 2 whole Large Carrots, Peeled And Sliced, and more.

Yes, Roasted 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.

Roasted Vegetable Lasagna

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