Roasted Squash & Zucchini Lasagna
I have the ultimate food for fall wrapped up with this Roasted Squash & Zucchini Lasagna. Layers of tender pasta noodles, bechamel sauce, sweet roasted squash and zucchini for the ultimate vegetarian comfort food. A great make ahead and bake later dinner for easy entertaining for family dinners.
Servings: 10 servings
Calories: 463kcal
Ingredients
- 1 Butternut squash peeled and cut into cubes
- 2 Zucchini halved length ways and sliced into 1/2 inch slices
- 1 Red pepper roughly chopped
- 1 Onion roughly chopped
- 4-5 tomatoes roughly chopped
- 4 cloves garlic crushed
- 3 tablespoons olive oil divided
- 2 Cups cheddar cheese grated
- 6 oz mozzarella fresh, cut into thin slices
- Small bunch of fresh chopped parsley
- Small bunch of fresh chopped basil
- 1 Teaspoon dried oregano
- 2 Tablespoons butter
- 3 Tablespoons flour
- 2 Cups milk
- Salt and pepper
- 16 sheets lasagna
Instructions
- Preheat your oven to 350 degrees F. In a large roasting tin add the cubed squash, zucchini slices and drizzle with 1 tablespoon of olive oil and a dash of pepper. Roast for about 40 minutes turning about half way through.
- While the vegetables are roasting, make your sauce. In a heavy bottomed saucepan set over a medium heat, add the butter. Once the butter has melted, add the flour all at once and whisk until a paste forms. Now gradually add your milk, whisking as you go. Once you have added in all the milk you should have a smooth and slightly thickened sauce.. Add the grated cheddar cheese, reserving about 1/3 cup for later. Whisk until it becomes a smooth and thick sauce. Season with salt and pepper, remove from heat and set aside.
- In a large skillet add 2 tablespoons of olive oil and the garlic. Stir for a minute and add the peppers and onions. Cook over a medium heat for about 15 minutes or until they are quite soft. Add all the tomatoes with the parsley, basil and oregano. Cook over a medium heat for a further 15 to 20 minutes.
- Cook your lasagna pasta according to package. Drain, rinse and set aside.
- In a 6 x 14 inch oven proof dish, layer your lasagna. Start with a few tablespoons of the tomato mixture for the bottom. This is mostly so the lasagna doesn't stick to the bottom. Then layer your pasta, squash & zucchini, tomato mixture and cheese sauce. Repeat this until your dish is piled high . On the top make sure you pour over the remaining tomato mixture, sauce and then sprinkle over remaining cheddar cheese and top with the fresh mozzarella. Yes, lots of cheese!
- Bake in a preheated 350 degrees F oven for about 40-50 minutes. Remove from oven and let stand for at least 15 to 20 minutes before cutting and serving. Honestly, delicious!
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Roasted Squash & Zucchini Lasagna
Amount Per Serving (1 serving)
Calories 463
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 10g63%
Trans Fat 1g
Cholesterol 48mg16%
Sodium 301mg13%
Potassium 731mg21%
Carbohydrates 52g17%
Fiber 4g17%
Sugar 9g10%
Protein 19g38%
Vitamin A 9324IU186%
Vitamin C 46mg56%
Calcium 367mg37%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.