Roasted-Vegetable Lasagna

Health score
22%
Roasted-Vegetable Lasagna
45 min.
8
182kcal

Suggestions

Looking for a delicious and versatile dish that can be served as an antipasti, starter, snack, or appetizer? Look no further than this mouthwatering Roasted-Vegetable Lasagna! This scrumptious recipe is not only easy to make, but it's also packed with flavors and textures that will have your taste buds dancing. With a cook time of just 45 minutes and serving 8 people, it's perfect for any gathering or family dinner.

This lasagna features a delightful combination of roasted eggplant and zucchini slices, seasoned with coarse salt and freshly ground pepper, and baked to tender perfection. The addition of red onions, mixed with goat cheese and marinara sauce, creates a rich and savory filling that will satisfy any craving. Fresh lasagna noodles are layered between the vegetables, soaking up all the delicious sauce and creating a symphony of textures.

To finish it off, a sprinkle of freshly chopped marjoram and finely grated Pecorino Romano cheese adds a touch of freshness and depth to the dish. With a caloric breakdown of 20.11% protein, 45.31% fat, and 34.58% carbs, this Roasted-Vegetable Lasagna is a well-balanced meal that your friends and family will love. So why wait? Gather your ingredients, preheat your oven, and get ready to indulge in a culinary masterpiece!

Ingredients

  • serving coarse salt 
  • pounds eggplant peeled cut lengthwise into ¼-inch-thick slices
  • pounds zucchini cut lengthwise into ¼-inch-thick slices
  • 0.5 cup olive oil extra virgin extra-virgin for brushing
  • serving pepper freshly ground
  • medium onion red cut into ½-inch rings
  • ounces goat cheese 
  • serving tomatoes 
  • 0.5  lasagne pasta sheets dried fresh store-bought cooked cut into 4-by-13-inch strips and , or noodles,
  • 0.3 cup marjoram fresh loosely packed roughly chopped
  • 0.8 cup pecorino cheese finely grated

Equipment

  • bowl
  • baking sheet
  • paper towels
  • oven
  • baking pan

Directions

  1. Preheat oven to 500 degrees.
  2. Sprinkle 2 tablespoons salt over eggplant slices, and let drain for 45 minutes.
  3. Meanwhile, place zucchini in a single layer on oiled baking sheets. (Work in batches if necessary.)
  4. Brush with oil, and season with salt and pepper.
  5. Bake, rotating pans halfway through, until tender and just starting to brown, 10 to 12 minutes.
  6. Let cool slightly, then transfer to a dish.
  7. Place onion rings in a single layer on oiled baking sheets. (Work in batches if necessary.)
  8. Brush with oil, and season with salt and pepper.
  9. Bake until tender and browned, 10 to 15 minutes.
  10. Let cool slightly, then chop into 1/2-inch pieces.
  11. Mix with goat cheese in a small bowl.
  12. Gently press eggplant slices between double layers of paper towels to remove excess liquid.
  13. Place eggplant in a single layer on oiled baking sheets (work in batches if necessary.)
  14. Brush with oil, and season with pepper.
  15. Bake until tender and golden, 6 to 9 minutes.
  16. Reduce oven temperature to 375 degrees.
  17. Spread 1/2 cup of marinara in a 9-by-13-inch baking dish.
  18. Place a layer of noodles over marinara.
  19. Layer eggplant on top of noodles.
  20. Spread 1/2 of the goat cheese mixture over eggplant.
  21. Spread 1 cup marinara over cheese layer, and sprinkle with 2 tablespoons marjoram. Repeat layering once, replacing eggplant with zucchini (noodles, zucchini, goat cheese, marinara, marjoram).
  22. Place a layer of noodles on top.
  23. Spread remaining marinara on top of noodles, and sprinkle with Pecorino Romano cheese.
  24. Place baking dish on a rimmed baking sheet.
  25. Bake until cheese is golden and sauce is bubbling, about 45 minutes.
  26. Let stand for 15 minutes before slicing and serving.

Nutrition Facts

Calories182kcal
Protein20.11%
Fat45.31%
Carbs34.58%

Properties

Glycemic Index
31.25
Glycemic Load
3.08
Inflammation Score
-7
Nutrition Score
13.713478140209%

Flavonoids

Delphinidin
97.17mg
Apigenin
1.77mg
Luteolin
0.03mg
Isorhamnetin
2.07mg
Kaempferol
0.28mg
Myricetin
0.13mg
Quercetin
9.17mg

Nutrients percent of daily need

Calories:181.54kcal
9.08%
Fat:9.65g
14.84%
Saturated Fat:4.72g
29.52%
Carbohydrates:16.57g
5.52%
Net Carbohydrates:11.01g
4.01%
Sugar:9.41g
10.46%
Cholesterol:17.9mg
5.97%
Sodium:288.12mg
12.53%
Alcohol:0g
100%
Protein:9.64g
19.27%
Vitamin C:28mg
33.94%
Manganese:0.57mg
28.6%
Vitamin K:24.94µg
23.75%
Fiber:5.55g
22.21%
Phosphorus:206.81mg
20.68%
Vitamin B6:0.4mg
20.01%
Potassium:682.62mg
19.5%
Calcium:166.12mg
16.61%
Folate:65.71µg
16.43%
Copper:0.32mg
16.23%
Vitamin B2:0.27mg
16.09%
Magnesium:50.74mg
12.69%
Vitamin A:610.46IU
12.21%
Vitamin B1:0.14mg
9.07%
Vitamin B5:0.82mg
8.19%
Iron:1.41mg
7.85%
Vitamin B3:1.57mg
7.85%
Vitamin E:1.16mg
7.7%
Zinc:1.09mg
7.24%
Selenium:3.83µg
5.47%
Vitamin B12:0.14µg
2.31%
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