Roasted Vegetable Lasagna

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I like experimenting with different ways of making lasagna. This one was tricky because the vegetables had different roasting times but the final product was delicious.



  • olive oil

  • 12 lasagna noodles cooked as per cooking instructions

  • 1 small butternut squash cut in half length wise

  • 1 large zucchini sliced length wise

  • 1 small broccoli broken up into florets

  • 1 bell pepper deseeded and deveined and cut into strips

  • 1 cup of chopped basil

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  • 4 cloves of minced garlic

  • 1 small tub of ricotta cheese

  • 1 small tub of cottage cheese

  • 1 cup of shredded mozzarella cheese

  • 4 eggs

  • diced habanero peppers (optional)

  • chilli flakes

  • dried parsley

  • salt to taste


  • Heat the oven to 450°F

  • Brush all the vegetable with olive oil and then salt and season them with chilli flakes and parsley. Roast the butternut squash skin-side down for 50 minutes to an hour. Roast the bell peppers for 20 minutes. Roast the broccoli for 20 minutes.Roast the zucchini for 4 minutes on each side.

  • Mix the ricotta cheese, cottage cheese, eggs, basil, garlic, habanero peppers and salt to taste.

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  • Peel the squash when it’s cool to the touch and dice it into bite sized pieces and combine with all the other vegetables. Add half of the cheese mixture to this.

  • In a 13″by 9″ baking dish, put one layer of noodles. Cover with the unused half of the cheese mixture.

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  • Then cover with another layer of noodles. Then add the vegetable and cheese mixture and cover with another layer of noodles. Top this with the mozzarella cheese. Spray a piece of foil with cooking spray and cover the dish. Bake in a 350°F for 1 hour.


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