Ingredients
Roasted vegetable lasagna is the best way to enjoy any leftover veggies or other ingredients like herbs, cheese, or even leftover spaghetti sauce or alfredo!
Roasted Vegetables You can use any combination of vegetables, you’ll need about 6-8 cups total. I like to keep the veggies in slices but you can dice them if you’d prefer. Sauce Use either store-bought or homemade marinara or pasta sauce. You can add meat to the sauce as well. Cheese Ricotta is the perfect filler for this lasagna however cottage cheese works too. Pasta If your grocery sells fresh lasagna sheets (often found in the deli area), there is no need to cook them and they can be used in this recipe. For a low carb (no-noodle) version, just add extra roasted eggplant or zucchini!
How to Make Vegetable Lasagna
While I love a good traditional homemade lasagna recipe, when my fridge (or garden) are overflowing with veggies, I turn to this delicious option! To make vegetable lasagna:
What to Serve with Vegetable Lasagna
Why, garlic bread, of course! A crisp green salad with tangy vinaigrette Caesar Salad
Can You Freeze Vegetable Lasagna?
Yes!! This can be frozen before or after baking. To bake from frozen, thaw in the fridge overnight and bake as directed. If the lasagna is still quite cold, it may need a little bit of extra time in the fridge.
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