Roasted Winter Vegetable Lasagna

Roasted Winter Vegetable Lasagna

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If you are like me and hate the preparation of making a lasagna (and the washing up) it can be hard to get your bum into gear to make one. BUT once it’s in the oven, cooking away, you are so glad you did! You can not beat a good hearty winter lasagna to cheer you up and make you feel complete! 

Sue’s lasagna makes 9-12 servings – Check out the ingredients list:

1/2 butternut squash, peeled and sliced
1 leek, sliced
1 fennel bulb, sliced

a couple of handfuls of Brussels sprouts, quartered

about a cup and a half of thickly sliced mushrooms
3 garlic cloves,whole with skin on
olive oil
1 package of no cook lasagna noodles
1 large jar of your favorite tomato sauce, or tomato puree
1 14 oz can fire roasted tomato puree (optional)
1 1/2 lb of whole milk ricotta cheese
2 eggs
large handful of fresh sage leaves, chopped
salt and fresh cracked pepper
2 -3 8 oz balls of fresh mozzerella, thinly sliced

If you click the link below you will get the full tutorial from sue and all of the directions you will need! Enjoy!

Roasted Winter Vegetable Lasagna