Roasted Vegetable Lasagna

Usually when I stock on loads of veggies, they spoil before I’ve had a chance to cook them all.  So I’ve been making a real effort to find ways to cook them to avoid the monumental wastage that usually occurs every week.

A few days ago I tried out this roasted vegetable pizza and enjoyed the taste and combination so much that I thought it would also work well in a lasagna dish.  I could use loads of veggies and have lunch for the week!

What to use

I used the same ingredients from here to roast the vegetables and make the tomato sauce plus the following:-

Lasagna sheets

2 cups of sharp cheddar cheese (grated)

1/2 cup crumbled goat cheese

What to do

Cook lasagna sheets according to package instructions. Layer a large baking dish with tomato sauce. Add a layer of lasagna sheets, then a layer of cheddar cheese, then a layer of roasted vegetables.  Top that with a sprinkle of coarse black pepper and a scattering  of crumbled goat cheese. Repeat until you have a final layer of lasagna sheets.  Top with some more tomato sauce and a layer of cheddar cheese. Cover with foil and bake at 350 for about 45 minutes.  Remove foil and bake for an additional five minutes to allow top to brown.

Allow to rest for about ten minutes before serving.

This was one meal I didn’t mind eating every day for a whole week!

 

 

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Comments

  1. That looks fantastic!I followed you from the foodie blog roll and I’d love to guide Foodista readers to your site. I hope you could add this vegetarian lasagna widget at the end of this post so we could add you in our list of food bloggers who blogged about vegetarian lasagna,Thanks!

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