I love leftovers.
Featured comment
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.
Print
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
Looks great, Lindsay. I’m usually not a big fan of lasagna (not sure why) but this recipe looks worth trying.
Steak knife is just fine for me! 😉 Looks wonderful!
Um, yes please! And surprisingly, I have eaten my fair share of cold lasagna, lol. This looks delicious!! My kind of pasta 🙂
I have to tell you, you opened my eyes to photographing food as leftovers – it has absolutely saved my sanity. thank you 🙂
That’s awesome! Glad to hear it Aggie! 🙂
There’s absolutely nothing wrong with cold lasagne, in the same way there’s nothing wrong with cold pizza – must be something with Italian themed foods 😉
They’re both even better if you add a little bit of tabasco sauce or chilli to them, in order to create some warmth in the mouth when eating them cold 🙂
Heck yes! This looks so tasty!
Yes, but on a cold winter-ish day, cranking up the oven for an hour or so is so nice! This recipe looks delish!
I am always looking for healthy lasagna recipes. I especially like this one as its simple and full of veggies! No meat meals 🙂
Midwestern gal here 😉 Lasagna has to be my favorite type of leftover. I would say it is arguably better the second day. But cold? Cold?! I’m not so sure I could cross that line. The roasted veggies sound delicious though!
Yum! The steak knife seems to have worked, because your lasagna looks beautiful. I would never photograph mine – it always looks all sloppy and messy!
Ohh I love veggie lasagna, it makes an unhealthyish dish seem healthyish, right?!
Leftovers are truly the best! I especially love heating them up at work, then congratulating myself on having a homemade meal in 90 seconds or less. Or I could try your cold thing and just gobble right out of the office fridge. Will I get weird looks? Yep. Will I care? Nope.
What a great idea to roast the veggies for lasagna! I absolutely love roasted veggies, somehow the oven works magic and makes the veggies even more delicious.
I agree with Aggie on the photographing leftover food, genius! (I ended up buying the ebook finally last week!)
Looks very good to me…I really like that the recipe is veggie so my wife can enjoy it too!
I just photographed Fish Tacos this morning as leftovers and thought I was rather clever for it, so it’s funny to come here and find you doing the same thing. It’s just way too hard get it all done before dark in the winter and while I have lights, I hate dragging them out.
This looks delicious! And for the knife? I use whatever’s closest. I’m lazy like that.
I really enjoy your videos- they are so balanced and I love the music! This lasagna reminds me of the grilled veggie lasagna my brother bakes for our family restaurant. Keep the videos coming!
That’s so nice Kate! I always laugh a little bit as I upload them… I guess it’s still new and different. That lasagna your brother makes sounds awesome!
I love leftovers too! I work 9-5, five days a week so I always try to make food on the weekends that can be reheated at work. This looks delicious. I love the whole wheat that you use for the noodles. I actually have not seen whole wheat lasagna noodles @ my store but now I have to keep my eyes open.
That is one MASSIVE pan of lasagna and it looks insanely delicious! I’m all for leftovers and I’m eating the Skinny Veggie Lasagna I made earlier this week for lunch! Yum!
It sounds like I’ve been missing out on cold lasagna!! Your photos are beautiful as always and I will have to check out the video later on. I think I’ll make a few different types of lasagna and have some neighbors to dinner the week after Christmas. Your recipe will be on our table!
Lindsay, I love, love, LOVE the video! (Especially the kid with the broken trike. LOL.) Now, I’m being inspired to try the video thing too…Hmm….maybe…. 😉 Oh, and the lasagna looks great too.
I love the word shenanigan.
This sounds so good!!! Perfect winter/comfort food 🙂
I’m new to your blog and I’m so glad I found this! I love lasagna, but it’s usually the standard kind. I can’t wait to try stuffing it full of roasted veggies. Yum!
I totally agree about the wavy pasta, so much better than the flat stuff.
Lasagna with roasted veggies in it? Yes. Cold leftover lasagna with roasted veggies in it? DOUBLE YES.
I love lasagna! I especially love lasagna when it is healthy and full of vegetables and whole wheat 🙂