End of Winter Vegetable Lasagna Recipe

By Staff |

Recipe by Lindsay Hunt

Okay this isn’t a true lasagna.  This is actually a vegetable pasta casserole, more similar to a Greek pastitsio, which comes from the Italian dish “pasticcio di pasta” meaning mess of pasta.  In that case, it lives up to the meaning.

It’s not actually five-ingredients, but seven.  Of course you could omit one of the vegetables, or the cheese, but I was pleasantly surprised at how well all the flavors worked together.  And the more vegetables, the merrier.

Cook this Vegetable Lasagna before the farmer’s market starts bursting with spring vegetables.  It makes the most of what’s left at the stands, hearty butternut squash, sturdy cabbage, and ever-present cauliflower.

Prep Details

Servings: 6-8


1 medium butternut squash, peeled, deseeded, and cut into 1/2-inch pieces

1 head cabbage, halved, cored, and cut into 1/2 inch strips

1 bag pearl onions, about 20 onions, ends trimmed and peeled

1 head cauliflower, cut into small florets

1/4 canola oil, plus for coating lasagna noodles

1 box lasagna noodles

Salt and freshly ground pepper, to taste

1 lb fresh mozzarella, cut into 1/4-inch slices


1. Preheat the oven to 400 degrees F. Toss the vegetables with the canola oil, season with salt and freshly ground pepper and spread in a single layer on baking sheets. Roast until tender, about 20 to 30 minutes.

2. Meanwhile, bring a large pot of water to a boil over high heat. When the water is boiling, season generously with salt and add the lasagna noodles. Cook according to package directions, drain and coat with a little canola oil to keep the noodles from sticking. Set aside in a covered bowl.

3. When the vegetables have finished cooking, decrease the oven heat to 350 degrees F. Layer 1/3 of the vegetable mixture in 9x13-inch baking dish. Top with a layer of noodles, followed by a layer of cheese. Season the cheese generously with salt and freshly ground pepper. Repeat with vegetables, pasta, cheese in two more sets of layers. Bake, covered with aluminum foil, for 20 minutes. Remove the aluminum foil and cook 5 more minutes, until the cheese is melted and golden brown.

4. Let stand for 10 minutes, then serve.


Photo: Lindsay Hunt