Description

I love finding creative ways to repurpose leftovers…and this vegetable lasagna is the perfect way to repurpose leftover grilled vegetables into a separate meal. This vegetable lasagna recipe is just a framework and can be made with whatever vegetables are in season.

[gallery size="medium" columns="1" ids="1302,1303,1304,1306,1307,1308,1309,1310,1311,1312,1314,1315,1316"]

Ingredients

Scale

Caramelized Onions

1 1/2 large onions, chopped
2 1/2 Tbs olive oil
1 tsp kosher salt
1/4 tsp pepper

Roasted Mushrooms

1 16-ounce packages baby bella mushrooms, chopped
1 1/2 Tbs olive oil
1 Tbs balsamic vinegar
1/2 tsp kosher salt
1/4 tsp pepper
1 sprig rosemary

Ricotta Mix

22 ounces ricotta cheese (about 1 1/2 15 ounce container ricotta)
2 eggs
1/4 cup heavy cream
1/2 Tbs roasted garlic
1/2 tsp fresh thyme, chopped
1/2 Tbs fresh Italian oregano or chives, chopped
1 Tbs fresh parsley, chopped
2 1/2 Tbs fresh basil, chopped
1/2 tsp kosher salt
1/4 tsp ground pepper

Lasagna Assembly

4 cups marinara
6 ounces lasagna sheets
1 cup caramelized onions (see above)
2 cups grilled or roasted zucchini
2 cups grilled or roasted squash
2 cups grilled or roasted eggplant
1 1/2 cups roasted bell peppers
2 cups roasted mushrooms (see above)
Ricotta mix (see above)
12 ounces mozzarella cheese, grated
1/4 cup Parmesan cheese

Cook Mode Prevent your screen from going dark

Instructions

First, caramelize the onions: Combine and cook over medium heat, stirring occasionally, for about 45-60 minutes. This will make about 3 cups of caramelized onions.
Meanwhile, roast the mushrooms: Place mushrooms on a sheet pan and cover in olive oil, balsamic vinegar, salt, pepper and rosemary. Toss to combine. Roast at 375 F for 25-30 minutes. This will yield about 4 cups roasted mushrooms.
Make the Ricotta Mix: Combine all ingredients in a bowl and mix to combine.
Assemble the lasagna: Tomato sauce, lasagna noodles, onions and eggplant, ricotta mixture, mozzarella cheese, lasagna noodles, tomato sauce, squash and red bell pepper, ricotta mixture, mozzarella, lasagna noodles, tomato sauce, zucchini and mushrooms, ricotta mixture, mozzarella, lasagna noodles, tomato sauce, all remaining veggies, parmesan cheese
Cover in tin foil and bake for 1 hour at 350 F. Uncover and cook an additional 15-30 minutes.

Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Category: Dinner
Cuisine: Italian-ish

Keywords: Veggie Lasagna