If it contains veggies, it is totally healthy and nutritious, even if “it” is a cheesy delicious lasagna…right? YOLO. I was in the mood for a project on Sunday night (a food related project, obvi) and coincidentally very in the mood for lasagna. So, I was thrilled to find Ina Garten’s recipe for roasted vegetable lasagna on Barefoot Contessa.
It’s not NOT time consuming, but there are a few shortcuts I’ll include in the instructions. And the quality of ingredients makes a huge difference, so buy the good stuff. You’ll have leftovers for like a week, so it’s basically an investment. The veggies in this recipe are zucchini and eggplant, but you could easily add in mushrooms. Next time I make it, I’ll be adding some spinach!
I’m putting this recipe on my list of “things to feed a crowd with” because like the other recipes on that list (primarily enchiladas), you can assemble it ahead of time and just pop it in the oven whenever you’re ready! Great success.