Rustic Roasted Vegetable Lasagna

This sounds complicated, but it’s really pretty simple and superyummy.

Sauce #1:

1 eggplant
2 zucchini
2 yellow squash
1 red onion
2 sweet onions
4 cloves garlic
3 containers grape tomatoes
5 links lean turkey Italian sausage
2 tbsp olive oil
1 tsp. salt
1 tsp. pepper

Coursely chop all vegetables (leave the tomatoes whole) and pile them on a large jelly roll pan. Place sausage on the same pan, off to the side. Roast in a 350 degree oven for 1 hour, stirring veggies and turning sausage every 15 minutes. Slice sausage into large chunks and mix into a large bowl with all of the vegetables.

Sauce #2

3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup milk
1 cup parmesan cheese, grated
1/2 cup fresh basil and oregano, chopped

Melt butter in large saucepan. Whisk in flour and cook for 1 minute. Slowly whisk in chicken broth and bring mixture to a boil. Let simmer for 2 minutes until it thickens. Slowly add milk and parmesan, stirring until cheese is melted. Fold in herbs.

Making the Lasagna

Step 1: Pour a thin layer of sauce #2 in a pan.

Step 2: Cover that layer with lasagna noodles (I use no-boil but any noodles will work). Then, cover the noodles with a thick layer of sauce #1

Step 3: Continue layering until all of the sauces and noodles are used up. Then, cover the top with a thick layer of grated Fontina cheese and a sprinkling of fresh basil and oregano.

Step 4: Bake at 350 degrees for 45 minutes to an hour. Serve warm.


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