Healthy Roasted Vegetable Lasagna Recipe with Barilla Lasagna by Chef Tatung

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often cheaper.

lasagna noodles

🥗Healthier: whole wheat lasagna noodles

💰Cheaper: regular pasta sheets

Whole wheat noodles offer more fiber, while regular sheets are usually less expensive.

Melt 3 tablespoons of butter in a pan.

Add 3 tablespoons of all-purpose flour and cook for a minute or two.

Slowly add warm milk in batches, stirring to dissolve lumps.

Season with 1 teaspoon of salt and add a dash of nutmeg and a bay leaf.

Remove the bay leaf once the sauce thickens.

Dice zucchini and eggplant, then fry them in olive oil in a hot pan.

Dice shiitake mushrooms and add them to the pan.

Dice bell pepper and add it to the mixture, seasoning with salt, oregano, and garlic.

Add sliced white onions and cook until wilted.

Season with white vinegar, freshly cracked black pepper, and optional chili flakes.

Use Barilla lasagna noodles without pre-cooking them.

Spread a bit of vegetable mixture on the bottom of the baking dish.

Layer lasagna noodles, followed by the vegetable mixture and bashamel sauce.

Add a dollop of pesto and sprinkle with parmesan and mozzarella cheese.

Repeat layering until all ingredients are used, finishing with bashamel and mozzarella on top.

Preheat the oven to 180°C (356°F) and bake for around 20 minutes.

Let the lasagna rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens