I love leftovers.
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I made the lasagna last night and it was one of the most delicious things I have ever eaten! So good! Plus, the leftovers are just as good! (I may have had some for breakfast this morning.)
As in the food that normal people want to get rid of. I like to eat it. And sometimes cold.
Is lasagna the best to eat cold or is it the best to eat cold? It’s just the best to eat cold. Flavorful, sticky, ricotta-cheesy. And those noodles. Thick, doughy, soft whole wheat noodles sticking together all up on each other. With wavy edges, because somehow they taste even better with when they have style like that. And with roasted vegetables and cheese stuffed in between them. Yeah. And by the way – lasagna? It’s also the best to eat hot. WINNING.
According to this picture, I cut lasagna with a steak knife. What kind of knife are you supposed to use for lasagna, anyways?
There is one drawback.
This whole wheat roasted veggie lasagna? It’s not fast. Rooooasted vegetables are take a looong time. It’s a slow-choppin, slow-roastin, slow-baking, slow-down-your-life kinda shenanigan.
Can I still try to sell you on it?
You can wash dishes in between each step as a celebration – mmhm, so fun – and then maybe take a little time for some chocolate rum balls and chocolate thumbprint cookies and chocolate chocolate chocolate to energize you before moving on. And once you get to the layering, you’ll be so happy on chocolate that you won’t even remember the chopping and roasting. Eh?
It’s the kind of long recipe that’s good for a Saturday, but it’s so worth the first dinner (think cheesy, healthy goodness – nope, not taking it back) and the everlasting leftovers that you can eat cold. Cold. COLD. Because I know some of you guys are weird with me on this one.
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Whole Wheat Roasted Veggie Lasagna
- Total Time: 1 hour 30 minutes
- Yield: 9 1x
Description
This whole wheat roasted veggie lasagna is loaded with roasted veggies, ricotta cheese, and soft whole wheat lasagna noodles. Yum!
Ingredients
- 6 cups fresh sturdy vegetables, chopped (red or yellow peppers, cauliflower, broccoli, carrots, etc.)
- 1 1/2 tablespoon olive oil
- 2 teaspoons salt (more to taste)
- 1 onion, minced
- 6 cloves garlic, minced
- 10 ounces whole wheat lasagna noodles
- 1 jar spaghetti or marinara sauce
- 1 2/3 cups ricotta cheese
- 1 egg, beaten
- 3/4 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 400 degrees. Toss the chopped vegetables with 1 tablespoon olive oil and 1 teaspoon of the salt and arrange on a baking sheet. Roast for 30 minutes or longer, until soft and lightly browned. Remove from oven and allow to cool.
- Saute the onion and garlic in 1/2 tablespoon olive oil and add to the roasted vegetable mixture. Stir the beaten egg in with the ricotta cheese and remaining 1 teaspoon salt.
- In a glass 9×9 baking dish, pour a few spoonfuls of sauce into the pan and spread it around to prevent the noodles from sticking. Layer ingredients: noodles, ricotta, vegetables, sauce. Repeat until the pan is full (for me, this was 2 layers). End with a layer of noodles and cover them with another few tablespoons of sauce. Sprinkle the shredded cheese over the top.
- Cover with well-oiled aluminum foil so the cheese doesn’t stick to the foil. Bake at 400 degrees for about 30 minutes, or until the entire pan is bubbling and the cheese is melted. If you want, remove the foil during the last 10 minutes of baking to help the cheese melt or brown. Let stand for at least 15 minutes so that the individual pieces hold together. Cut into 9 slices and serve.
Notes
Sometimes I turn on the oven broiler to help with roasting.
- Prep Time: 1 hour
- Cook Time: 30 mins
- Category: Dinner
- Cuisine: Italian
Keywords: whole wheat lasagna, veggie lasagna, healthy veggie lasagna
Hi there, I didn’t see any reference to cooking the noodles before assembling the lasagna. Do you or don’t you? Hard to imagine whole wheat noodles cooking through in 30 minutes . . . ?
do u boil the noodles before putting them in or do you just put them in raw while layering
Hi, do you add the noodles raw or cooked?
They should be uncooked!
For the longest time in my life, the idea of making lasagna overwhelmed my brain with nervousness. I want to let you know I tried this recipe a couple months ago and it was great. Thank you so much for sharing this on the internet.
So happy to hear this!
I tried this recipe out and it was great. Thanks so much for sharing!
Glad to hear it, Andy!
I am making this dish this weekend, I was wondering, do I need to boil the whole wheat noodles first? Or will they cook in the oven? Thank you!
This looks incredible. do you cook the whole wheat noodles before assembling, or do you use them dry?
Thank you for the recipe! I made a few mistakes in the recipe – 1. I didn’t realize I needed to let the lasagne bubble in the oven before taking off the foil – and I also wasn’t sure if I was supposed to try to lay extra noodles over a layer if it didn’t completely top off that layer – so on the first try, some of the noodles didn’t cook completely – put back in the oven for another 20 mins or so and it cooked through – hope to try this again soon !
Great! Hope it still tasted good for you. š
I have just begun the second decade of my life and my love of cooking.
First, your style of writing captured me and once ensnared I knew that I was hooked. Simple eloquence combined with great food and classic preparation.
Your dedication inspires me to don my cow-printed apron and get back into the kitchen where the real smells, tastes and action is (not on the food network).
I’d love an oven roasted eggplant Parmesan recipe. Thanks in advance
Hi, Martin! Check out this recipe: https://pinchofyum.com/skinny-baked-zucchini-parmesan and just substitute eggplant for the zucchini. It may be what you’re looking for! š