Roasted Vegetable Lasagna - Carron on the Road - Fall 2025, Episode 5

Описание: Lasagna is traditionally filled with meat, but this veggie version is so good, you won’t miss the meat! Here I roast the veggies first to get some caramelization and reduce water, but don’t cook them completely as they will finish cooking in the lasagna.

Roasted Vegetable Lasagna
Serves 10-12

1 each zucchini, sliced to ¼”
1 each yellow squash, sliced to ¼”
1 each pepper, red, diced to ½”
1 small onion, julienned
½ medium eggplant, peeled and diced to ½”
½ cup garlic cloves
1 each fennel bulb, thinly sliced
¼ cup olive oil
1 Tbsp. salt

4 cups ricotta cheese
1½ cups mozzarella cheese, grated
2 Tbsp. sage, fresh chopped
¼ cup basil, fresh chopped

1½ boxes oven made pasta sheets (I used Barilla), or cooked lasagna noodles
4 cups marinara sauce
¾ cup parmesan cheese

1. Preheat oven to 450º.
2. Toss all the vegetables with olive oil and salt. Roast for about 25 minutes until slightly browned. Reduce oven temperature to 350°.
3. Mix the cheeses with fresh herbs.
4. Lightly grease a 9x13 pan and spread 1 cup of marinara sauce on the bottom. Layer with pasta.
5. Spread half the cheese mixture on the pasta, top with more pasta. Next layer is half the veggies and 1 cup of marinara.
6. Repeat the cheese layer and the veggie layer, finishing with pasta on top.
7. Pour remaining 2 cups of marinara over the pasta and top with parmesan cheese.
8. Cover with foil and bake for 80-90 minutes until bubbly. Let rest for 15 minutes before cutting.


Tools needed:
Measuring spoons and cups
Mixing bowls
Chef Knife
Cutting board
9x13 pan
Baking sheet