With families getting back into the busy routines that signify the back to school season, it’s nice to know you can make something wonderful without necessarily making a separate trip out for the ingredients. My daughter went back to school this week only now she’s attending college out of town and sharing an apt. with her best friend. They asked me for a simple recipe that was healthy and inexpensive so I created this easy lasagna they can make using kitchen basics and even left over restaurant food like steamed veggies.
I prepared this wonderful Roasted Veggie Lasagna from stuff I had already in the house: fresh zucchini, red bell pepper, mushrooms, onion, garlic, cheeses (all types), no-bake lasagna noodles (love!), and good red sauce in a jar. It’s a hot day so I didn’t want to heat up the house with the big oven, so naturally, I opt for my go-to cooking device, the Cuisinart Convection Steam Oven (love!).
- ½ pkg. No-Bake Lasagna Pasta Noodles (Barilla Oven-Ready Lasagna)
- 1 25.5 oz. Jar Red Sauce (Muir Glen Organic Italian Herb Pasta Sauce)
- 1 Cup Shredded Cheese (1/2 Cup Cheddar + ½ Cup Mozzarella
- ⅓ Cup Sour Cream or Ricotta
- ½ teaspoon fresh garlic, minced (jarred organic)
- 3 Cup Assorted Vegetables chopped:
- 1 small yellow squash, halved lengthwise and sliced thinly
- ½ large zucchini, quartered lengthwise and cut into ½ inch pieces
- ½ med. onion, chopped small
- 1 Cup Spinach, loosely packed, then chopped
- ½ Cup Broccoli, chopped (left over steamed, add to roasted veggies)
- ½ Cup Roasted Corn on the Cob removed from cob (left over, add to roasted veggies)
- Cooking Spray (Olive oil or TJ's Coconut Oil)
- 1 teaspoon olive oil or coconut oil
- Salt and Pepper to taste
- 1 teaspoon Thyme, fresh
- 1 teaspoon Rosemary, fresh
- 2 teaspoons Parsley, fresh, divided
- Line shallow pan with foil and spray with cooking spray to coat.
- In a bowl mix 3 Cups assorted chopped veggies, drizzle with coconut oil or olive oil and toss with1 teaspoon each thyme, rosemary, and parsley. Add salt and pepper to taste.
- Roast on Convection/Bake setting at 375 for 10-12 minutes, checking to make sure not to burn and moving around once to prevent that. Remove and allow to cool a bit.
- Place small amount of jarred pasta sauce in bottom of two small aluminum rectangles or one 9 X 9 glass or metal baking pan
- layer pasta, sauce, veggie mixture, cheeses, dollop of sour cream (or Ricotta if using)
- Repeat layers twice or until you reach the top finishing with cheese without the sour cream
- Set Bake/Steam at 350 for 25-30 minutes, lasagna is done when cheese is browned and bubbly but not too dark. Garnish with reserved 1 teaspoon fresh chopped parsley,
As a Personal Chef, I have packaging that I use for my clients and these small rectangular aluminum pans are just the right size for the cooking cavity of my CSO. I used two different settings for this dish; first to roast the assorted veggies and then to bake the final prepared lasagna. The vegetables roasted nicely on Convection Bake 375 degrees and were softened beautifully in 10 -12 minutes depending on the size and variety of veggies you’re using.
Hope you enjoy this great freezable dinner made from some on hand ingredients. Feel free to substitute the combinations as I am sharing the basic lasagna preparation for this cooking device. I can picture so many winning mixtures of on-hand produce you may have around and for non-vegetarian versions, you can sauté some ground protein, bacon (great baked in the CSO and crumbled into the mixture) or again, anything you have in the frig.