Whole Wheat Lasagna With Roasted Vegetables And Grana Padano Recipe

Name: Whole Wheat Lasagna With Roasted Vegetables And Grana Padano
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch broccoli, finely chopped; 1 bunch cauliflower, finely chopped; 1 cup diced sweet potato; 1 yellow onion, sliced into 1/8 inch thick half moons; 4 tablespoons olive oil, divided; 2 teaspoons salt (divided); 1 teaspoon cracked pepper (divided); 1 pound crimini mushrooms, sliced; 1 pint ricotta; 1 large egg, beaten; 1/4 cup chopped parsley; 24 ounces tomato sauce of choice; 10 whole wheat lasagna noodles, cooked until just al dente, per package instructions; 3 cups mozzarella; 1 cup Grana Padano cheese

Servings: persons

1 bunch broccoli, finely chopped
1 bunch cauliflower, finely chopped
1 cup diced sweet potato
1 yellow onion, sliced into 1/8 inch thick half moons
4 tablespoons olive oil, divided
2 teaspoons salt (divided)
1 teaspoon cracked pepper (divided)
1 pound crimini mushrooms, sliced
1 pint ricotta
1 large egg, beaten
1/4 cup chopped parsley
24 ounces tomato sauce of choice
10 whole wheat lasagna noodles, cooked until just al dente, per package instructions
3 cups mozzarella
1 cup Grana Padano cheese

1
Preheat oven to 425 degrees. In a large bowl, toss broccoli, cauliflower, sweet potatoes and onions in about 3 tbsp of olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Spread in a single layer on a large baking sheet lined with parchment paper and roast in oven, turning halfway through, until deep golden brown, about 25 mins.
2
Meanwhile sautee mushrooms in remaining oil, salt and pepper until golden brown. Set aside.
3
When vegetables are cooked, lower heat to 350 degrees and set aside.
4
In a mixing bowl, combine ricotta, egg and parsley, and set aside.
5
In a 9x13 baking dish, add a generous layer of tomato sauce. Top with a single layer of noodles. Spread 1/3 of ricotta mixture over noodles. Add half of the roasted vegetables and mushrooms. Top with 1 cup of mozzarella and 1/3 cup of Grana Padano. Repeat, adding another layer of tomato sauce, noodles, ricotta, remaining vegetables and 1 cup of mozzarella and 1/3 cup of Grana Padano.
6
Add a final layer of tomato sauce and remaining cheeses,
7
Bake uncovered until golden brown and bubbling.
8
Let stand 10 minutes, then serve.

1628

kcal

Calories

Fat

218

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 15 ingredients. The key ingredients include: 1 bunch broccoli, finely chopped, 1 bunch cauliflower, finely chopped, 1 cup diced sweet potato, 1 yellow onion, sliced into 1/8 inch thick half moons, and more.

Yes, Whole Wheat Lasagna With Roasted Vegetables And Grana Padano 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.

Whole Wheat Lasagna With Roasted Vegetables And Grana Padano

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