This scrumptious recipe for roasted vegetable lasagna trades the usual meat for tomatoes, spinach and squash for a vegetarian spin on this favorite supper.
- 14 plum tomatoes, cut in half
- 1/4 cup olive oil
- 1 teaspoon dried oregano
- Salt and ground pepper
- 1 medium butternut squash, peeled, seeded, and cut into 1 inch slices (see note)
- 2 pounds baby spinach
- 1 pound ricotta
- 1 cup grated Parmesan
- 1/4 teaspoon nutmeg
- 9 to 12 no-boil lasagna noodles
- 1 pound fresh mozzarella, cut into small pieces
- Preheat oven to 400 degrees
- Toss tomatoes with 2 tablespoons oil, oregano, season with salt and pepper and place on rimmed baking dish.
- Brush another rimmed baking dish with and put the squash in one layer and sprinkle with salt and pepper. Put both dishes in the oven and roast until the squash is tender and the tomatoes are roasted, about 30 minutes.
- Transfer the tomatoes to your food processor and process until they are nice and pureed.
- In a large skillet, heat 1 tablespoon oil over medium-high and cook the spinach until it is thoroughly wilted.
- In a large bowl, mix ricotta, 1/2 cup Parmesan, egg, and nutmeg until smooth and add a pinch of salt and pepper.
- Brush a 8 or 9 inch square baking dish with oil and now you are ready to assemble! Spread one-quarter the tomato sauce in dish, top with 3 to 4 noodles (break them to fit if you need to). Top with half the ricotta mixture, the squash, one-quarter the tomato sauce, 1/4 pound mozzarella and 3 to 4 noodles. Top with remaining ricotta mixture, cooked spinach, one-quarter the sauce, 1/4 pound mozzarella and 3 to 4 noodles. Top with remaining sauce, the rest of the mozzarella and the parmesan.
- Bake lasagna on a rimmed baking sheet until golden brown, 30 to 35 minutes. Let lasagna cool 15 minutes before serving.
You can save a bunch of time on this recipe by buying the already peeled and sliced butternut squash at your grocery store. It’s a little pricier but a great timesaver!