Roast Vegetable Lasagna

Martha has a recipe for Roasted Vegetable Lasagna in December Everyday Food. In keeping with my new approach to Martha (see the About page, year 2), I used the recipe as a starting point, but made it to my tastes. Martha wants you to roast tomatoes then stick them in the blender to make a tomato sauce. Sorry Martha. Jarred tomato sauce worked perfectly. I did roast my butternut squash. I used some frozen spinach (Martha calls for fresh) and I substituted broccoli for half of it (still trying to keep my oxalates low). I did use some ricotta cheese, but I substituted sour cream for some of it. And I added some sliced, sauteed mushrooms to beef up the dish a little. And I put cheese in every layer, not just on top.

I loved this. LOVED it. Mr. MarthaAndMe did not. He said he doesn’t like some of the “earthy” things I like. I didn’t find it earthy. It was just delicious. So now I’ve got several containers of one-serving lasagna in the freezer to eat this winter on nights he works late or if I want a big lunch.

Here is my adapted take on Martha’s recipe

half a jar of tomato sauce

3 garlic cloves, chopped

salt and pepper

1 medium butternut squash, peeled, seeded and sliced into 2 inch chunks

1/4 of a square frozen block of chopped spinach, thawed and drained

3/4 cup chopped cooked broccoli (frozen is fine if you thaw it)

half a package of white button or Baby Bella mushrooms, sliced

1/2 container ricotta cheese

1/2 cup sour cream

1/2 cup grated Parmesan

1/4 tsp ground nutmeg

12 lasagna noodles, cooked till al dente

1/2 lb grated mozzarella

Preheat oven to 400 degrees. Place squash on rimmed baking sheet and toss with 2 tbsp olive oil. Roast until tender, about 40 minutes.

Saute mushrooms and garlic until soft. Mix mushrooms, garlic, spinach, broccoli, ricotta, salt, pepper, sour cream, and nutmeg.

Lightly cover the bottom of a square baking pan with tomato sauce. Top with 3 noodles, then 1/2 spinach mix, 1/2 of squash, 1/3 of remaining tomato sauce, 1/3 of Parmesan and 1/3 of mozzarella. Repeat. Top that with noodles and remaining cheese. Bake for 30 to 35 minutes until golden brown.

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19 Responses to Roast Vegetable Lasagna

  1. This looks wonderful, I can’t wait to try it! I like “earthy.” 🙂

  2. Alisa Bowman says:

    I think Mr Martha might be like my husband. “Not like earthy things” might really mean, “I don’t like things that grow in the earth (aka vegetables) in my lasagna.” This sounds delish and I love your time saving changes.

  3. Alexandra says:

    Thanks for this recipe. I would never have thought of putting butternut squash in my lasagna, but why not? I’ll try it this weekend.

  4. marthaandme says:

    I wouldn’t either, but it was quite good

  5. marthaandme says:

    Could be. Mine doesn’t like spinach, brussels sprouts, Swiss chard or my favorite cranberry/raspberry salad dressing either. He will eat asparagus, green beans, yellow squash, acorn squash, zucchini and tomatoes, but not very willingly. And let’s not even discuss chocolate.

  6. Kerry says:

    sounds great. I like mixing spinach and broccoli, too, although I think I’d stick with the fresh kind. frozen spinach and broccoli just don’t work for me, seem to taste strange, like the fresh kinds though.

  7. marthaandme says:

    I prefer fresh too, but I had some frozen leftover from other recipes and used them and I didn’t notice it with all the sauce and cheese.

  8. Hmmm… To earthy for your Mr.

    We had something similar at a friend’s house for dinner last week, and I loved it. Anywhere you can sneak in more veggies is good, in my book.

  9. marthaandme says:

    I agree. And it’s getting harder for me to do with this oxalate restriction I have. I wasn’t even supposed to have spinach in this, but I couldn’t leave it out completely. Sigh.

  10. Sheryl Kraft says:

    If you need someone to take those frozen portions off your hands, I’m your gal! I love the sound of this; the earthier the better. It sounds time-consuming; is it?

  11. marthaandme says:

    It wasn’t any harder than any other lasagna really. You just stick the squash in the oven before you want to make it, cook the mushrooms and the rest is assembly.

  12. Too earthy? Mr. Martha must be spoiled by all your wonderful cooking. This looks divine.

  13. That’s so funny that Mr Martha found it earthy. We all love lasagna but find it very time consuming (and, sigh, expensive) to make. I only make it when I have the energy to make two huge ones and freeze one, so I doubt I’ll be trying this recipe.

  14. marthaandme says:

    I once made a totally insane one I saw on Martha’s show years ago. It had about a hundred layers and was made with mini-meatballs. Oh, it took forever to roll all those meatballs, but it was actually very good.

  15. marthaandme says:

    I still don’t know what “too earthy” means. Maybe a polite way of saying tastes like dirt?!

  16. I can’t believe I’ve never made lasagna before. This looks so tasty!!

  17. marthaandme says:

    I started making lasagna a few years ago. It’s nice b/c you always have a lot to freeze.

  18. I really really like how you’re putting your own flavor/style/ideas/twist into Martha’s recipes/ideas now. It’s so interesting. Plus the comments/dialogue really help to discern what I may or may not like.

  19. marthaandme says:

    Thank you! It was fun to take a year and do it Martha’s way, but it’s nice to do things the way *I* like them now!

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