Meatless Monday: Roasted Vegetable Lasagna

So what do you do with your Thanksgiving leftovers? Besides the traditional and totally perfect-and-amazing Thanksgiving dinner sandwich, of course. This year I decided that I would take the glorious leftovers that inevitably come home with us after Thanksgiving dinner in a new direction, and re-envision their possible resurrections. When I asked My Tiny Sous Chef for dinner requests for the week, her first suggestion was lasagna. veglasagna4BOOM. There’s the first repurposing solution! Leftover roasted vegetables find new life in the layers of a simple and delicious lasagna casserole. And the result was a perfect blend of seasonal nostalgia and homey comfort food. Can’t beat that! Plus, easy to prepare ahead or make the night-of. Here you go.

* pre-baked lasagna noodles
* 15oz package of part-skim ricotta cheese
* 1 egg, lightly beaten
* leftover roasted vegetables (I used broccoli and savory roasted sweet potatoes from Thanksgiving dinner)
* 1T dried oregano
* 1t salt
* 1/2t pepper
* 1T garlic powderveglasagna1
* 1 jar tomato sauce (whatever your preference will work great here – simple marinara or a chunkier version with veggies or seasonings – and anything in between. Basically, whatever’s already in your pantry!)
* sliced mozzarella cheese (can also use shredded, fresh – whatever you like)
* grated Parmesan cheese

Preheat your oven to 375F.

In a medium bowl, mix together the ricotta cheese, egg, and seasonings.

veglasagna2Put a small amount of tomato sauce into the bottom of an 8X11 inch baking dish/casserole. This keeps your lasagna from getting dry or burning on the bottom. Place lasagna noodles on top of the sauce, creating an even layer. Put about half of the ricotta mixture over the noodles, and spread evenly to cover. Add a layer of your roasted vegetables on top of the ricotta mixture.

Cover the vegetables with about half of the jar of tomato sauce. Cover the tomato sauce with a layer of mozzarella cheese slices. Repeat. Sprinkle Parmesan cheese over the top layer of mozzarella and place your lasagna into your preheated oven. Bake, uncovered, for 30 minutes, until the cheese is melty and bubbly and turning golden. Let stand at least 5 minutes before serving to allow to set.


Serve with a big, fresh salad (sorry I can’t loan you My Tiny Sous Chef who happens to be an expert salad maker!) and a warm, fresh loaf of crusty bread. What you’ve got there is a reinvention of a perfect Thanksgiving side dish into a perfect post-Thanksgiving weeknight meal. Mmmmmmmmmmm…

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