Serves 9
90 min
Whole Wheat Roasted Veggie Lasagna
Recipe GLPRaccf46fa1fbb32
This hearty vegetarian lasagna layers tender roasted vegetables, creamy ricotta cheese, and whole wheat noodles in a savory marinara sauce. Fresh garlic and sautéed onions add depth to the filling, while melted mozzarella tops the dish for a satisfying, wholesome meal.
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Ingredients
10 ounces Whole wheat lasagna noodles
6 cups Red or yellow bell peppers, cauliflower, broccoli, carrots, or other sturdy vegetables, chopped
1½ tablespoons Olive oil
2 teaspoons Salt
1 Onion, finely minced
6 Garlic cloves, minced
1 Egg, beaten
1 cup Ricotta cheese
1 jar (24 oz) Marinara or spaghetti sauce
¾ cup Shredded mozzarella cheese
Directions
Cook the whole wheat lasagna noodles according to the package directions until al dente. Drain and set aside.
Preheat your oven to 400°F. On a baking sheet, toss the chopped vegetables with 1 tablespoon of olive oil and 1 teaspoon of salt. Spread in an even layer and roast for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and the edges are lightly browned.
While the vegetables roast, heat the remaining ½ tablespoon of olive oil in a skillet over medium heat. Add the minced onion and cook for 3 to 4 minutes until softened, then add the minced garlic and cook for another minute until fragrant. Set aside to cool slightly.
Once the vegetables have finished roasting, remove them from the oven and let cool for a few minutes. Add the cooked onion and garlic mixture to the roasted vegetables and stir to combine.
In a small bowl, whisk together the beaten egg, ricotta cheese, and the remaining 1 teaspoon of salt until well combined.
Spread a thin layer of marinara sauce on the bottom of a 9×9-inch baking dish to prevent sticking. Layer noodles, then ricotta mixture, then roasted vegetables, then sauce. Repeat layers until all ingredients are used, ending with a layer of noodles topped with a few spoonfuls of sauce.
Sprinkle the shredded mozzarella cheese evenly over the top. Cover the dish tightly with aluminum foil that has been lightly oiled on the underside to prevent sticking.
Bake at 400°F for 30 minutes covered. For the final 10 minutes of baking, carefully remove the foil to allow the mozzarella to finish melting and develop a light golden color. The lasagna is done when the edges are bubbling and the cheese is fully melted.
Remove from the oven and let rest for 15 minutes before cutting. This resting period allows the layers to set and makes serving easier. Cut into 9 equal portions and serve warm.
