Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

Serves 8 to 10
This recipe uses fresh pasta made by hand. You can either make your own or try using rice lasagna sheets, if you like.
  • Roasted Vegetables
  • 1 1/2 cup plus 2 tablespoons olive oil
  • 1/3 cup balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 medium onions, chopped
  • 2 green bell peppers, cored, seeded and chopped
  • 1 yellow bell pepper, cored, seeded and chopped
  • 3/4 pound button mushrooms, quartered
  • 1 small eggplant, chopped
  • 8 cloves garlic
  • Fresh Pasta
  • 1/2 cup cornstarch
  • 1/2 cup tapioca starch
  • 1/3 cup potato starch
  • 1/3 cup rice flour
  • 2 tablespoons xanthan gum
  • 4 large eggs
  • 2 tablespoons olive oil
  • Lasagna
  • 2 (28-ounce) cans diced tomatoes, with their liquid
  • 1 tablespoon chopped oregano
  • 2 tablespoons plus 2 teaspoons chopped basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups ricotta cheese
  • 1 egg, beaten
  • 2 cups grated mozzarella
  • 1/2 cup grated smoked mozzarella
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
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For the roasted vegetables, preheat the oven to 350°F. Put 1/2 cup of the oil, vinegar, salt and pepper into a small bowl and stir well to make a marinade. Transfer one-quarter of the marinade to a large bowl, add onions and toss to coat. Transfer onions to a parchment paper-lined baking sheet and set aside. Repeat process with peppers, mushrooms, and eggplant, tossing them separately with the marinade and arranging them each on their own baking sheet. Roast vegetables, working in batches if needed, for about 30 minutes, or until they are well caramelized and have given up much of their moisture. Set aside. Meanwhile, toss garlic with remaining 2 tablespoons oil and roast in a small metal oven-proof bowl, covered with aluminum foil, for about 20 minutes, or until soft. Set vegetables aside.

Meanwhile, for the pasta, mix cornstarch, tapioca starch, potato starch, rice flour, and xanthan gum in an electric stand mixer with the paddle attachment. Add eggs and oil, beating on high speed for 3 minutes. Turn the dough onto a rice floured board, and divide it into 9 portions. (A pasta machine is helpful at this point, though generations of cooks have rolled dough by hand.) Crank or hand roll each portion of dough into a sheet approximately 3- x 15-inches. Set pasta aside in a single layer on a lightly floured baking sheet until ready to use.

For the lasagna, put tomatoes, oregano, 2 tablespoons of the basil, salt and pepper into a large bowl and stir to combine. Add roasted vegetables and toss well. Set sauce aside. Put ricotta, remaining 2 teaspoons of the basil, and egg into a second bowl and stir well. Put mozzarellas and Parmesan into a third bowl and toss well. Set sauce, ricotta mixture, and cheeses aside. Preheat oven to 325°F. Grease the bottom and sides of a 9- x 15-inch baking pan with oil. Arrange lasagna in pan in the following layers: one-fourth of the sauce, 3 pasta sheets, one-third of the ricotta mixture (spread carefully to avoid tearing pasta), and one-quarter of the cheeses. Repeat process two more times, topping it with all of the remaining cheeses. Bake, uncovered, for about 40 minutes, or until the cheese starts to brown nicely. Let the lasagna rest for 10 minutes before serving, then garnish with more basil, if you like, and serve.
Nutritional Info: 
Per Serving: 550 calories (270 from fat), 30g total fat, 10g saturated fat, 160mg cholesterol, 970mg sodium, 51g carbohydrates, (6 g dietary fiber, 11g sugar), 51g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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