Roasted Vegetable Lasagna
Total TimePrep: 50 min. Bake: 45 min. + standing
This is by far the only veggie lasagna recipe I make now. It is a big hit with vegetarians and non-vegetarians alike. Roasting the veggies adds such a depth of flavor and the combination of the veggies is what makes this recipe such a big hit! I wouldn't change anything about the original.
I have been using this recipe for the past year and love it. I use just a few more vegetables because they get so small after roasting them. I also like to make sure the top has a lot of cheese and to get it brown and bubbly. Very good recipe.
I loved this recipe! Eggplant was replacedwith parboiled carrots, cut lengthwise into1/4" slices. Next time I will increase thevegetables & sauce. Yummy!
This was so delicious. Even if you don't like eggplant, you will love this recipe. I used a real egg. I was skeptical about the no-cook lasagna noodles, but they worked. I think it's because there is so much liquid in the veggies, and the noodles just soak it up, so the whole dish is alive with flavor. I also like using the Italian shredded four-cheese blend when I make anything that calls for mozzarella. I like a rich, pungent cheese flavor. And, there are no substitutes for fresh basil in a recipe like this one. :)