Farmers Market Roasted Veggie Lasagna
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
For the roasted veggies...
  • 2 sm.-med. zucchini, thinly sliced lengthwise
  • 2 sm.-med. summer squash, thinly sliced
  • 1 eggplant, partially peeled and sliced into ¼-thick rounds
  • 3 cups fresh broccoli florets
  • ¼ cup olive oil
  • ½ cup shredded parmesan cheese
  • 6-8 sprigs of fresh herbs (lemony thyme, oregano, thyme)
  • 1 Tbl. Mrs. Dash garlic & herb seasoning
  • ½ tsp. salt & pepper
  • 2 cups fresh spinach leaves
  • 1 Tbl. olive oil
  • 1 Tbl. minced garlic
For the noodles...
  • 12 uncooked lasagna noodles
  • 1 Tbl. salt
For the sauce...
  • 4 carrots, grated
  • 1 large onion, finely diced
  • 6 Tbl. butter
  • 6 Tbl. flour
  • 8 cups of milk/cream (or half & half)
  • 2 cup parmesan cheese, grated
  • pinch red pepper flakes, optional
For the cheeses...
  • 1 15-ounce container ricotta cheese
  • 2 eggs
  • ½ cup parmesan cheese, grated
  • 1 tsp. Mrs. Dash garlic & herb seasoning
  • 1 tsp. dried basil
  • 8 ounce block mozzarella cheese, freshly shredded (3-4 cups)
  • 8 ounces parmesan cheese, freshly shredded (3-4 cups)
For the toasted breadcrumbs...
  • 2 cups panko breadcrumbs
  • spray olive oil
Instructions
For the roasted veggies...
  1. Preheat oven to 375 degrees. Cut veggies thinly or bite-sized, toss lightly with about olive oil, parmesan cheese, fresh herb sprigs, garlic & herb seasoning, salt & pepper. Then spread onto two shallow baking sheets and bake for about 30 minutes, or until tender. Reserve. Can be done a day ahead.
  2. Sauté fresh spinach in olive oil with minced garlic, for 2-3 minutes. Cover and remove from heat until wilted. Press between paper towels to remove liquid. Reserve.
For the noodles...
  1. Bring a large pot of water to boil (2-3 gallons). Add salt, then add noodles one by one (do not break). Stir gently as they soften until all are completely covered with water. Return to a boil and cook 10-12 minutes or until al dente, stirring occasionally. Do not overcook as they will finish cooking in the lasagna.
For the sauce...
  1. Sauté carrots and onion in butter for 5-7 minutes over medium heat. Then dust with flour, stirring constantly. Once fully incorporated and bubbly, slowly whisk in milk/cream, stirring constantly. Sauce will thicken when it comes to a 'gentle' boil. Remove from heat, add in 1 cup parmesan cheese and red pepper flakes; whisk until melted. Reserve.
For the cheeses...
  1. In a small bowl whisk together ricotta, eggs, ½ cup parmesan cheese, garlic & herb seasoning and dried basil. Reserve.
  2. Shred mozzarella and parmesan cheese. Reserve.
For the toasted breadcrumbs...
  1. Spray shallow baking sheet with olive oil spray. Spread panko in thin layer, then spray lightly with olive oil spray. Bake at 350 degrees for 5-7 minutes or until just beginning to turn golden brown. Remove and reserve.
For the assembly...
  1. Ladle just enough sauce to cover the bottom of your lasagna pan.
  2. Lay three noodles, side by side, on top of sauce.
  3. Drop about ¼th of ricotta mixture by spoonfuls over noodles. Spread with fork.
  4. Sprinkle about ¼th of shredded cheeses over ricotta.
  5. Layer ⅓rd of roasted veggies over cheeses.
  6. Ladle about 2 cups of sauce over veggies.
  7. Continue at step #2 above for three more layers.
  8. Top final layer of noodles with remaining ricotta, sauce, grated cheeses and a generous sprinkling of toasted breadcrumbs.
Bake & rest...
  1. Bake at 350 degrees for one hour. Cover with foil part way through if crumbs begin to brown too much. Rest at least 30 minutes before serving.
Notes
Allow lasagna to rest for 30 minutes before serving.
Recipe by Lemony Thyme at http://www.lemonythyme.com/farmers-market-roasted-veggie-lasagna/