Why not try this Roasted Zucchini & Cherry Tomato Lasagna for something a little different. Layers of pasta smothered in a rich tomato sauce and filled with sweet roasted cherry tomatoes, zucchini and tangy capers. A wonderful dish to make ahead and have on hand to bake for dinner. Serve with some Fluffy Dinner Rolls and you are all set.
Okay, so looking very much like a lasagna I made back in early September, but tasting completely different. This is a zesty not creamy lasagna and it is really delicious. It doesn’t contain any cheese sauce, just slices of fresh mozzarella and lots and lots of fresh basil, oh and did I mention capers?
If you’re on the hunt for a more creamier Lasagna, check out my Roasted Squash and Zucchini Lasagna.
What’s this Lasagna Like
- Difficulty – This is a medium difficulty recipe that takes about 90 minutes from start to finish.
- Taste – A unique tasting lasagna with roasted cherry tomatoes and tangy capers.
- Serving – This recipe makes 4 generous servings.
Here’s Some More Delicious Lasagna Recipes
Roasted Zucchini & Cherry Tomato Lasagna
Ingredients
- 1 large zucchini .cut into about 2 inch piece
- 2 cups cherry tomatoes cut in half
- 2 Tablespoons capers plus the juice
- 2 cloves Garlic crushed
- 2-3 Tablespoons olive oil
- 1 Teaspoon of dried oregano
- 1 Teaspoon dried basil
- Small bunch of fresh chopped parsley
- Sea salt
- 2 Cups Marinara Sauce
- 6 oz mozzarella balls cut into thin slices
- Fresh basil leaves roughly torn
- 16 oz lasagna sheets
Instructions
- In a large baking try add the zucchini, cherry tomatoes, capers, garlic, chopped parsley, oregano, basil, salt and olive oil. Stir to combine and bake in a preheated 350 degrees F oven for about 40-45 minutes. Turn once about half way through cooking. Remove from oven and set aside.
- Cook pasta sheets according to package, drain and set aside. Slice the mozzarella into think slices and set aside. In a large bowl stir together the marinara sauce and the roasted vegetables.
- Oil the bottom of a deep sided glass baking dish. Arrange 4 of the cannelloni sheets and top each one with a generous spoonful of the vegetables. top with fresh mozzarella and basil. Repeat until you have used 4 sheets per lasagna pile. Top each one with a little sauce, fresh mozzarella and basil. Bake for about 25-30 minutes until golden. Let sit about 5 minutes before serving. Delicious!
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
