Roasted Vegetable & 3 Cheese Lasagna

This was a recipe that came to mind when some of you Salvo-lutions fans asked for vegetarian dishes. I had never made a vegetarian lasagna before. I've eaten one at one point and wasn't too fond of it. It had a white cheesy sauce and I didn't care for the vegetables mixed into it. Goodness, I'm gagging just re-living the memory in my head here. I think this one will be one many of you can enjoy. I know my son and I did!

Oh I almost forgot to mention! I used no bake lasagna noodles for the first time. I will NEVER go back to boiling again! These are amazing! Give them a try if you haven't already.



1 small white eggplant (or purple)
1 red bell pepper
3 cloves garlic
10 oz fresh spinach
Homemade Gravy (Red Sauce) Can't tell you how much because, I forgot to measure! I would say the amount of two 28 oz cans worth).
Fontina Cheese
Pecorino Romano Cheese ( I used Locatelli)
Mozarella
No Bake Lasagna Noodles


Preheat oven to 350

Slice the eggplant, red bell pepper, and 2 cloves of garlic. Lay them all out flat onto a baking sheet. Drizzle a good amount of extra virgin olive oil over top and sprinkle on some salt. Bake for about 10-12 minutes, giving them a good toss about half way through. Once the eggplant is nice and tender, remove them and the garlic, and set them aside. The pepper takes a little longer. I'd say about 8 minutes at least. You decide how tender you want them. Once those are finished, let cool and peel off the skin.

Now for the spinach, using the last clove of garlic, olive oil, spinach and salt, saute until all the spinach has wilted. Let cool, then drain really well, squeezing the spinach.

Now we're ready to build our lasagna.  I used a square glass pyrex dish, wide enough to lay two no boil lasagna noodles down flat covering the entire bottom. Pour enough gravy on the bottom of the dish to cover. Then lay two noodles down. Place all the eggplant and some of the roasted garlic over the noodles, covering every inch. Sprinkle a little of each of the cheeses over top, then another layer of gravy. Topping with two more lasagna noodles, this time going the opposite direction of the first two you laid down. Next layer with the spinach and more roasted garlic, repeat with the cheese, the gravy, and the noodles, layering the noodles the opposite direction of the layer prior to that. Lastly add your red pepper layer, top with cheese, gravy, one last layer of noodles, one last layer of gravy and cheese. Be sure to really cover the top of you will have hard crunch noodles.

Bake for at least 30 minutes or until nice and bubbly and the cheese is all melted.
Enjoy!

Copyright © 2012 Salvo-lutions by, Dana Salvo