Sunday, February 11, 2018

Roasted Vegetable Lasagna #SundaySupper

Lent begins with Ash Wednesday this week.  It is different this year because it also falls on Valentine's Day.  The folks over at Sunday Supper has asked us to share some meatless casseroles for those of us that abstain from meat on Ash Wednesday and the Fridays during Lent.

This recipe that I'm sharing with you today is decadent and rich enough to share with your Valentines while still allowing you to abstain from meat.  It is adapted from a recipe by Ina Garten, so you know that it is going to leave you very satisfied even if you are the most hard core carnivore around.

Like all lasagnas, this one is not difficult but it is time consuming.  The good thing is that you can make it the night before and then bake it the next day.  That works out well for those that need to work but still want to give their families a special Valentine treat.

You can also do as I, and celebrate Valentine's Day early.  We celebrated with this wonderful lasagna at our last Sunday Supper in a joint Birthday/Valentine's party for our daughter Nicole.  We are currently on vacation in California.  We left on Nicole's actual birthday last Wednesday and will be travelling back home to Michigan on Ash Wednesday/Valentines Day.

Regardless, of when you decide to serve this up....Sunday Supper, Meatless Monday, During Lent, or Just is sure to be a hit.  Enjoy.

Roasted Vegetable Lasagna
adapted from Ina Garten

2 eggplant, cut into chunks
3 small zucchini, cut into chunks
2/3 c. olive oil
1 T. dried oregano
salt and pepper to taste
3 garlic cloves, minced
1 pkg. oven ready lasagna noodles
1 (15 oz) container ricotta cheese
1 (5 oz) container boursin cheese
3 eggs, beaten
1/3 c. basil paste or chopped fresh basil
1/2 c. grated parmesan cheese
4 1/2 c. Marinara Sauce, homemade or purchased
2 c. shredded Mozzarella Cheese
1/4 c. shredded Parmesan Cheese

Toss the eggplant and zucchini with the olive oil, oregano, salt and pepper.  Place onto a baking sheet lined with a silicone mat or parchment paper. Roast in a preheated 375* oven for about 25 minutes.  

After 25 minutes, stir the garlic into the vegetables and roast for another 5-10 minutes, until fragrant and the veggies are fork tender.  Remove and let cool slightly.

Combine the ricotta, boursin, eggs, basil and grated parmesan cheese in a bowl, whisking until well combined.

Place 1 c. of the marinara onto the bottom of a 9x13" baking dish.  Layer 3 of the noodles on the sauce.  (They will expand when cooking to cover the bottom completely)  Layer 1/3 of the roasted veggies over the noodles. Dollop 1/3 of the ricotta mixture over the veggies.  Sprinkle with 1/2 c. of the Mozzarella.  Repeat this twice more.  Add the last 3 noodles on top, cover with the remaining marinara sauce.  Sprinkle with the last 1/2 c. of the Mozzarella and the shredded parmesan cheese.

Cover with foil and bake in a preheated 350* oven for 45 minutes.  Remove the foil and bake for another 15 minutes until the cheese is browned in spots and the sauce is hot and bubbling.  Let stand for 15 minutes before cutting and serving.  Print Recipe

Meatless Casseroles for Lent

Sunday Supper Movement
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.


  1. This lasagna makes a great meal anytime!

  2. This sounds fabulous! And if I cut the zucchini and eggplant small enough, the picky folks I live with won't even notice! Adding this to my Lenten rotation this year :)

  3. What a nice way to lighten up lasagna -- mostly too heavy a dish for me although I love it

    1. This contains no meat but it is not a light meal at all...very rich and decadent. Just so you are forewarned. Delicious but not at all diet food.

  4. One of my favorites! I love lasagna especially with roasted veggies.


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