Saturday, April 4, 2015

My Roasted Vegetable Lasagna

I made this lasagna today for some friends who were over to visit.  It is full of roasted vegetables and organic sauce...then, I also made a meat and roasted garlic lasagna for the carnivores among us.  I've been asked to share the recipe😊

On the left you can see my largest Pyrex baker has a layer of Ragu organic sauce, a layer of halfway-cooked lasagna noodles, ricotta cheese and black olives. The next layer is vegetables that have been drizzled with olive oil or coconut oil) seasoned with garlic and rosemary seasoning(from SAM's spice section)and roasted at 400 degrees until golden.  I used green and yellow baby squash, mushrooms, onions, bell peppers, onions, broccoli and tomatoes.  You can vary the vegetables for this.

The next layer will be baby spinach leaves and shredded mozzarella cheese.

Repeat layers and end with top layer being lasagna noodles, organic sauce and mozzarella cheese.  Cover with foil that has been sprayed with coconut or olive oil and bake on middle shelf of oven for 1 hour at 350 degrees.  Remove foil and bake until top cheese is melted and bubbly.  Let rest for about 20 minutes before serving.


  1. Sounds awesome! I love veggies everything and your lasagna sounds terrific too!
    I just pinned it. Thanks for sharing.
    Happy Easter,