Sharing Leftovers for the 3rd Day of Christmas

The other day I shared with you this Roasted Vegetable Soup.  I had about 2 cups of soup leftover so I decided to use it as a base for this delicious Roasted Vegetable Lasagna.  I added fresh baby spinach between the layers for extra color and nutrition.  

It was one of 3 lasagnas that I served at out Annual Santa Party this year.  It was met with great success.

Years ago, as my family grew and my children, nieces, and nephews started having families of their own, we were finding it hard for us all to gather on Christmas Eve or Day as our adult children now had obligations other than our side of the family. 

My mom's birthday is on December 13th and we would all get together to celebrate her day so it became tradition to have Santa arrive each year to Mom's birthday party and we would also celebrate Christmas together on that day.  I have hosted this party for over 20 years now and it is always my favorite event of the season.

When I have a large gathering I like to make sure there is food suitable for everyone.  This year I made Meat Lasagna and Chicken Alfredo Lasagna for the meat eaters.  I was going to make this Pumpkin Lasagna for the non-meat eaters but when I had leftover Roasted Vegetable Soup that was similar in consistence with pumpkin puree, I decided to create the dish I am sharing with you today.

Pasta, Leftovers, Soup, Vegetables, Meatless

Entree, Pasta

American

Yield: 9 servings

Author: Wendy Klik

Roasted Vegetable Lasagna

This quick, easy, delicious lasagna started with leftover Roasted Vegetable Soup. You can follow the link in the ingredients section for the soup recipe that makes enough so you will have leftovers for this amazing dinner.

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

• 2 c. of Roasted Vegetable Soup, cold or room temperature
• 9 sheets of oven-ready lasagna
• 8 oz. baby spinach
• 8 oz. Ricotta cheese
• 1 egg
• 8 oz. shredded Mozzarella cheese
• 4 oz. grated Parmesan cheese

Instructions

1. Combine the soup, egg, and ricotta cheese. Place a 1/2 cup onto the bottom of a 9x13" baking pan and lay 3 lasagna noodles on top of the sauce.
2. Cover the lasagna noodles with 1/3 of the remaining sauce. Sprinkle with 1/2 of the spinach leaves, 1/3 of the Mozzarella and 1/3 of the Parmesan. Repeat this process for a second layer.
3. Place the remaining lasagna noodles on top, cover with the remaining sauce, and sprinkle with the remaining Mozzarella and Parmesan.
4. Cover tightly with foil and bake in a preheated oven for 30-40, uncover and continue to bake for another 15-20 minutes. Let rest for 10 minutes before cutting and serving.

Nutrition Facts

Calories

315

Fat (grams)

14 g

Sat. Fat (grams)

8 g

Carbs (grams)

30 g

Fiber (grams)

3 g

Net carbs

27 g

Sugar (grams)

1 g

Protein (grams)

19 g

Sodium (milligrams)

447 mg

Cholesterol (grams)

62 mg

Similar Recipes

Cheesy Vegetable Lasagna

Zucchini Lasagna

White Lasagna

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