Lasagna With Roasted Eggplant, Mushrooms and Carrots Recipe (2024)

I think this recipe could be improved. A video or pic showing what the eggplant slices look like would be helpful. It is not clear whether the eggplant is set aside after it has been roasted or if the carrots and mushrooms go on the sheet with them and back into the oven. I assume the former. Also a clue as how big the lasagna pan should be would be helpful. Minor things but would be helpful. Thanks!

I needed double the sauce. Also, my lasagna pan must be larger - needed more vegetables too! Will double those next time.

Read comments and made this in a square glass baking dish rather than rectangular. Used 6 no-boil lasagna noodles. 4 servings. It was perfect.

Wonderful but use more cheese!

One of the best vegetarian lasagnas. Really liked the eggplant. Used slices of portobello mushrooms instead of regular mushrooms because they seemed to fit in better. The sauce is really important so used Julia Moskin's recipe for Classic Marinara Sauce because I like the San Marzano tomatoes. I've also made the sauce using tomatoes from my garden and that works well, too.

I made this just last night with only a couple additions. I added 3 cloves of minced garlic. Sauteed them and added to the sauce and I mixed about 3 tablespoons of Ricotta cheese with the first layer of Mozzarella. Finally, since I love spicy foods, i added a tablespoon of crused red pepper flakes to the very top layer. This meal is definitley a keeper!! If you're on the fence about trying it..... GET OFF OF THE FENCE!!!

Made this as follows to rave reviews from omnivores & vegetarians alike. Best lasagne ever.Marinara:Sauté 1 diced onion in olive oil until transparent & getting brown edgesAdd 2 28 oz cans San marzano tomatoes. Chop in pan w/ spatula.1 t Greek oreganoSimmer low 30 minutesLasagne:Followed this recipe, 13 x 9 pan. Doubled eggplant, using Italian striped & Japanese eggplant.Doubled carrots, using dragon carrots.Used 1 C ricotta, 1 C gruyere, 1/2 C Parmesan.

One of my favourite vegetarian lasagne recipes. However, it is labour intensive with all the roasting required before assembly.

Great recipe, 1.agree that more sauce is needed for rectangular pan with 3 layers of noodles. 2. used portobello mushrooms-worked well. 3. Might have sliced the eggplant too thin, did not need the extra 10 min. Cook eggplant and vegetables at same time 4. you can use regular lasagna noodles without cooking just like the no-cook, but you do need the extra sauce if you do and have the sauce hot when you put the recipe together. I've done it with other lasagna recipes and they soften just fine

This is a keeper. I think you can slice the eggplants to a 1/2 inch thickness and that adds some more depth. Maybe a little larger than medium sized as well. I used a purple carrot and it gave the impression of sausage slices to the dish.

Roasted the carrots and mushrooms simultaneously with eggplant using 2 sheet pans. Also added more mozzarella.

I added one large red cayenne pepper, minced and roasted with the carrots and mushrooms, and dried thyme instead of fresh, to the sauce. I'm sold on this recipe.

Added sliced zucchini instead of carrots to the pan of roasting mushrooms. Delicious!

Absolutely terrific! Even for non-eggplant people ( yes, they do exist). In a pinch I’ve used Rao’s marinara very successfully.

Added more sauce and more cheese. Other than that it was perfect.

Great recipe, but I added 1/8 tsp nutmeg to the sauce, doubled the eggplant, doubled the carrots, didn't use all the parmesan but saved some for sprinkling on before eating. This was a delicious lasagna. Also, I used Nonni's lasagna sheets which I found at Whole Foods. Excellent texture!

This is a nice platform for tasty vegetables to shine together in an atypical lasagna. As it should be. I kept the tomato sauce scratch made—light and flavorful. I amped the cheese with mozzarella, Asiago and Parmesan. I used most of a box of whole wheat lasagne noodles, built into 3 layers. Yours will taste different, but will be your own creation.

Great, but needs way more sauce and 3x carrots and mushrooms. Measure cheese with your heart.

Ran out of sauce using a 13x9 pan and three noodle layers.

Doubled the sauce (2x the Moskin recipe), mushrooms, and mozzarella. Absolutely delicious. Would probably 1.5-2x the eggplant next time as well.

My lasagna pan is taller and longer than what this recipe must have been meant for. I will double the amount of sauce and vegetables next time. Although I didn't use no boil noodles, it still turned out well having not boiled them. The flavors melded very nicely and it was relatively easy to make. I used button mushrooms, but will try portobellos next time.

Delicious and my kids enjoyed it too. I added zucchini and a little ricotta. While the roasting adds some time it’s easy to do and imparts flavor. Very satisfying to share as a family.

Absolutely terrific! Even for non-eggplant people ( yes, they do exist). In a pinch I’ve used Rao’s marinara very successfully.

We add some bechamel sauce to this for extra creaminess. Really great recipe! Takes quite some time but worth it!

These recipes are generally pretty old and almost all recipes call for fresh herbs.the currently available freeze-dried herbs are a good choice if you do not have a fresh herbs in your garden

Martha Shulman is very healthy eating oriented.Lasagna is an occasional indulgence. 8 ounce ball of mozzarella instead of paltry Three

I doubled the recipe for a 9x13 lasagna pan, used smoked cheeses, Rao's marinara, 12 whole wheat no-boil pasta sheets, and more carrots than suggested. It's a keeper! p.s. put one of my roasting vegs parchment sheets on the casserole before wrapping in aluminum foil ...

This is AMAZING. Made exactly as written with one change: I used boiled noodles because that’s what I had. Used Julia Moskin’s sauce, which couldn’t have been simpler. What a delight. Everyone raved.

Doubled the recipe for 8 servings. Caught my dad, who hates eggplant, sneaking seconds.