How many servings does this recipe make?

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

What ingredients do I need for Vegetable Lasagna Casserole?

You need 11 ingredients. The key ingredients include: 2 small zucchini, 2 small summer squash, Kosher salt, 2 red bell peppers, and more.

Is Vegetable Lasagna Casserole suitable as pasta & noodles?

Yes, Vegetable Lasagna Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Vegetable Lasagna Casserole?

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

Vegetable Lasagna Casserole Recipe

Name: Vegetable Lasagna Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small zucchini; 2 small summer squash; Kosher salt; 2 red bell peppers; 7 ounces low-fat goat cheese; 1/3 cup pitted Calamata olives; 2 teaspoons chopped fresh thyme leaves; 1/4 teaspoon red pepper flakes; 1 recipe tomato sauce (recipe follows); Freshly ground black pepper; 1/4 cup grated Parmesan

Vegetable Lasagna Casserole

Eats Now Editorial Team · 254 kcal · Pasta & Noodles

1
Slice zucchini and yellow squash lengthwise into 1/8 to 1/4-inch thick strips.
2
Lay the strips out on baking sheet pan and salt generously.
3
Set aside.
4
Roast the peppers over a gas flame or broil on a sheet pan until completely charred, about 8 minutes.
5
Put the peppers in a bowl, cover, and set aside until just cool enough to handle, about 5 minutes.
6
Rub the skins off the peppers with your fingers to remove most of the charred skin.
7
Core and remove the seeds, then slice the peppers lengthwise into 1 1/2-inch strips.
8
Preheat the oven to 375 degrees F. Mix the goat cheese, olives, thyme, and red pepper flakes together in a bowl and season, to taste, with salt and pepper.
9
Thoroughly wipe excess salt and moisture from zucchini and squash with paper towel.
10
Spread 1 cup of the tomato sauce into the bottom of an 8- by 11-inch baking dish.
11
Begin layering, remembering to season with pepper between each layer.
12
Start with the zucchini and then summer squash and all the peppers.
13
Dollop spoonfuls of the cheese over the peppers and then spread it out to cover.
14
Spoon half of the remaining sauce over the vegetables.
15
Repeat with the remaining zucchini, squash, goat cheese, and sauce.
16
Sprinkle top layer with Parmesan and bake, covered, for 30 minutes, then uncover.
17
Continue baking until the vegetables are tender and the sauce thickens, about 30 minutes more.
18
Let lasagna stand for 10 minutes before slicing.
19
1 (28-ounce) can chopped tomatoes
20
2 tablespoons extra-virgin olive oil
21
3 large cloves garlic, smashed
22
1 tablespoon red wine vinegar
23
1 teaspoon kosher salt
24
1/3 cup packed basil leaves
25
Freshly ground black pepper
26
Put the tomatoes, olive oil, garlic, vinegar, and salt in a sauce pan.
27
Bring to a boil over high heat, lower heat to a brisk simmer, and cook until thickened, about 30 minutes.
28
While sauce cooks tear basil leaves into small pieces.
29
Remove the sauce from the heat and stir in the basil.
30
Transfer half of the sauce to a food processor and puree.
31
Return to the saucepan and season, to taste, with salt and pepper.

Vegetable Lasagna Casserole

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