Let’s Make Roasted Vegetable Lasagna!

The Fellowship  |  May 30, 2019

Close up image of vegetable lasagna on a white and blue plate.

On Shavuot, which begins the evening of June 8, Jews often eat foods with dairy. They do this because the holiday is linked to the Exodus from Egypt into the Promised Land, “a land flowing with milk and honey.” This non-meat version of lasagna and cheese make it a perfect recipe for serving during Shavuot.

Ingredients

  • 12 pieces lasagna, uncooked
  • Vegetable oil cooking spray
  • 8 oz. mushrooms, halved
  • 2 zucchini or yellow squash, halved lengthwise and cut crosswise into 1/2-inch pieces
  • 1 small red onion, cut into 1-inch pieces
  • 2 tbsp. balsamic vinegar
  • 1 tsp. olive or vegetable oil
  • 2 Cloves garlic, minced
  • 1/2 tsp. dried rosemary, crushed
  • 1 26- oz. jar spaghetti sauce
  • 1 15- oz. container part-skim ricotta cheese
  • 1 10- oz. package frozen chopped spinach, thawed, squeezed dry
  • 1 large egg white
  • 1/4 tsp. hot red pepper flakes
  • 1/4 cup grated Parmesan cheese
  • 1 cup shredded part-skim mozzarella cheese

Directions

Prepare lasagna according to package directions. While lasagna is cooking, heat oven to 425-degrees F. Coat a shallow metal roasting pan with cooking spray. Add mushrooms, squash, bell peppers and onion. In a small dish, combine vinegar, oil, garlic and rosemary; brush evenly over vegetables. Bake vegetables 15 minutes; toss vegetables. Continue baking 8 to 10 minutes or until vegetables are browned and tender.

Spoon 1 cup spaghetti sauce over bottom of 13 x 9-inch baking dish. Arrange 4 pieces of lasagna (3 lengthwise, 1 widthwise) over the sauce. Cover lasagna with 1 cup sauce. In a medium bowl, combine ricotta cheese, spinach, egg white and hot red pepper flakes. Drop half the cheese mixture by spoonfuls over sauce; arrange half of the roasted vegetables between spoonfuls of cheese mixture. Arrange another 4 pieces of lasagna over cheese and vegetables, pressing lightly; top with 1 cup sauce.

Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagna and remaining sauce. Reduce oven temperature to 375-degrees F. Cover lasagna with foil; bake 45 minutes. Uncover; sprinkle with mozzarella and Parmesan cheese; continue baking, uncovered, 5 minutes or until cheese is melted. Let stand 10 minutes before serving.