Tasty Tuesday … Roasted Fall Vegetable Lasagna

8 comments
Cooking, Photography, Tasty Tuesday ..., Vegan Dishes, Vegetarian Cooking

We had some friends over for dinner the other day. I’d been thinking about what to cook that night for several days before. Then I came across a super sale for chanterelle mushrooms at the grocery store. As I was winding my way through the produce department, I picked up some beautiful winter squash and bright green kale as well. I also added a couple of red onions to my basket, along with a sea salt and rosemary baguette and some cheese.

Once I got home, I laid out everything on the table, and pondered about what to do with my bounty.  A roasted fall vegetable lasagna, I decided, would be perfect, especially with some fresh sage from my garden.

This lasagna turned out really tasty, and I have been thinking about other winter vegetable combinations I would like to try in a dish like this!

If you are lucky enough to have any leftovers, they reheat well in the microwave oven.

I hope that you’ll give this a try! It’s really yummy!

 

Here is my recipe:

  • 1 large bunch of kale, cleaned and chopped
  • 1 medium size butternut squash, peeled and cut into bite-size pieces
  • fresh mushrooms, wiped clean and cut into quarters
  • a little olive oil
  • sea salt and freshly ground pepper
  • lots of finely chopped fresh sage leaves
  • “oven-ready” no-cook lasagna noodles
  • some grated cheese, if using

Preheat the oven to 425°.
While the oven is heating up, prepare your winter squash, onions and mushrooms.
Place them on a rimmed baking sheet and drizzle with a little olive oil.
Sprinkle with salt and grind a little black pepper over everything.
Roast the veggies for about 20 minutes.
Remove from oven and sprinkle with the chopped sage and a tablespoon of brown sugar.
Stir the veggies and return to the oven for another 15 to 20 minutes.

In the meantime, steam the chopped kale with a little salt until just wilted.
Drain the kale and set it aside.

Lightly oil a 9×13 baking dish.
Cover the bottom with a layer of the uncooked lasagna noodles.
Add a thin layer of kale and then the mushroom and squash mixture.
Top the veggies with another layer of lasagna sheets and repeat until all the ingredients are layered.
Make sure the top is covered with the mushroom-squash mixture.
If using cheese, sprinkle it over the top and decorate the lasagna with some sage leaves.

Reduce the oven temperature to 350° and bake the lasagna for about 45 minutes, or until the noodles
are soft and everything is piping hot.
Take the pan out of the oven and let it rest for a few minutes before serving.

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What’s your favorite way to make lasagna?

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My passions in life are vegetarian cooking, gardening, photography, writing, good books, traveling and nature. Thanks for stopping by, Sabine

8 thoughts on “Tasty Tuesday … Roasted Fall Vegetable Lasagna”

  1. Don’t you just love the ease of the oven-ready lasagna? My pot of sage is overflowing, so this is a great idea. I know, most people would have thought about the vegetables! Thanks Sabine. Have a great week!

    Liked by 1 person

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