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Roasted Vegetable Lasagna – Low-fat, loaded with flavor, uber-healthy, and the family loved it, this one’s a winner!
Roasted Vegetable Lasagna
Perfect summer lasagna, bursting with fresh roasted vegetables, low fat, healthy, delicious.
Ingredients
Lasagna
- package of lasagna noodles, cooked according to package directions
- jar of your favorite marinara (or make your own)
- 1 large onion, caramelized (or you could roast or saute)
- 2 zucchini, lightly sauteed (I don’t like my zucchini mushy, that is why I didn’t roast)
- 1 bunch asparagus, cut into 1 inch pieces
- 1 bunch broccoli florets
- 1 portabella mushroom, chopped
- 8 cremini mushrooms, chopped
- olive oil
- salt & pepper
- crushed red pepper
- 2 tomatoes, sliced
- few handfuls of baby spinach
- 1 c panko bread crumbs, toasted in a dry skilled, mixed with some italian seasoning and garlic powder
Tofu Ricotta
- 1 package extra firm tofu, drained and patted dry
- 2 cloves garlic, peeled and cut in half
- salt & pepper
- 2 t crushed red pepper
- 1 t cayenne
- 1 T italian seasoning
- 2 t garlic powder
- ⅓ c fresh parsley, minced
Instructions
- For lasagna; toss asparagus, broccoli, and mushrooms with a little oil.
- Sprinkle with crushed red pepper, salt & pepper.
- Roast at 375 degrees until tender and slightly brown.
- Combine cooked vegetables in a bowl and set aside.
- For ricotta; combine all ingredients in a food processor and process until crumbly, you don’t want too smooth of a consistency.
- For assembly; Put a little bit of sauce in bottom of pan, top with 4 or 5 noodles.
- Top noodles with more sauce.
- Add a large handful of spinach on top of sauce.
- Put half of ricotta mixture on top of spinach.
- Top spinach with half of vegetables.
- Top vegetables with noodles.
- Repeat layers ending with sauce.
- Top sauce with sliced tomatoes and toasted breadcrumbs.
- Bake at 375 degrees for 30 -40 minutes until warmed through
I know there are thousands of lasagna recipes to choose from but from a health and taste standpoint this Roasted Vegetable Lasagna is a winner! The family gobbled it up.
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This looks really good. My family loves lasagna, though I’ve never tried to add tofu to it before. Looks like a perfect recipe to try this weekend.
I used to be “scared” of tofu, but honestly processing it in the food processor with some herbs really takes the place of the traditional ricotta. It doesn’t taste like tofu at all, and all the protein makes it really healthy. You can also use the tofu filling to stuff shells which is good too. If your family is used to more traditional lasagna you could add Follow Your Heart or Daiya mozzarella for a “cheesier” lasagna.
Have never tried a tofu ‘ricotta,’ I’m curious about it and I’m sure you’re right that with the herbs it’s quite flavorful. Will keep it in mind, thanks!
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The tofu “ricotta” really does work in the lasagna. Adding in the spices and fresh herbs really makes the difference. You can also puree until it is smoother and then use for stuffed shells, yum!