Name: Rainbow lasagna
Prep time: 10 min
Cook time: 25 min
Total time: 60 min
Ingredients: 12 tomatoes ((halved)); 2 tsp oregano; 2-4 tbsp olive oil; 2-4 tbsp balsamic vinegar; 2 cloves garlic ((peeled)); 1 medium red onion ((cut into thin wedges)); 2 medium carrots ((cubed)); 4 cloves garlic ((peeled)); 2 small onions ((cut into thin wedges)); 1 small butternut squash ((peeled and cubed)); 2 medium beetroot ((peeled and cubed)); 1 small red onion ((cut into thin wedges)); veggies from the roasting tray >> ((beetroot, red onion)); 2 tbsp fresh thyme leaves; veggies from the roasting tray >> ((carrots, 2 cloves of garlic, 1 onion)); 1-1½ inch ginger ((minced)); veggies from the roasting tray >> ((butternut squash, 2 cloves of garlic, 1 onion)); 2 cups fresh spinach leaves; 1 cup fresh basil leaves; ½ cup fresh parsley; the content of the 'red layer' baking tray; 1 roasted red bell pepper ((store bought or homemade*)); 12 sheets lasagna ((thin sheets preferably, regular or gluten free)); 2 cups grated (vegan) mozzarella cheese; 1 handful freshly chopped herbs ((basil, thyme, oregano, parsley or a combination))

Eat the rainbow with this colorful pasta bake! This dish just cheers me up. And it is super healthy; 4 layers of wholesome ingredients. This rainbow layered lasagna is a favorite in my household.

Eat the rainbow is exactly what you’ll do when you dig into these layers of different veggies. This veggie lasagna is super healthy; the stars of the show are vegetables; tomatoes, bell pepper, butternut squash, spinach, beetroot and carrots.

How I make this rainbow layered lasagna?

make the vegetable purees

All of the layers for this rainbow layered lasagna contain roasted vegetables, so I start with loading up vegetables on baking trays to roast them in the oven.

roasted veggies — *roasted carrot, onion, garlic, beetroot and butternut squash*

*roasted tomatoes, red onion and garlic*

Once the vegetables are roasted I am ready to make the different vegetable purees for the 4 layers of this healthy lasagna:

the red layer

In a high speed blender or food processor I add the roasted tomatoes, red bell pepper, red onion, garlic and oregano and blend it into a smooth consistency. I taste it and add salt & pepper if needed. I set the tomato sauce aside until I assemble the lasagna.

the orange layer

In a high speed blender or food processor I add the roasted carrots, onion, garlic and ginger and blend it into a somewhat smooth consistency. I actually like it to have a bit of a bite so I don’t blend it long (half/half, does that make sense?). If needed I add salt & pepper after tasting it. I set the carrot puree aside until assembling the lasagna.

the green layer

In a high speed blender or food processor I add the roasted butternut squash, spinach, basil, garlic and parsley and blend it into a smooth consistency. If needed I add salt & pepper after tasting it. I set the green sauce aside until I assemble the lasagna.

the purple layer

In a high speed blender or food processor I add the roasted beetroot, red onion and thyme and blend it into a somewhat smooth consistency. I actually like it to have a bit of a bite so I don’t blend it too long (half/half, does that make sense?). If needed I add salt & pepper after tasting it. I set the beetroot puree aside until assembling the lasagna.

4x blended veggies — *the 4 different veggie purees*

assemble the lasagna

I lightly grease the bottom of a 12×9 baking dish with some olive oil and add the purple layer. Optional, but highly recommended, add a thin layer of grated (vegan) cheese (mozzarella or a combination of mozzarella and parmesan) followed by a layer of lasagna sheets (I use very thin, Italian style sheets, but I have used gluten free lasagna sheets before and that worked great as well).

I follow the same steps for the other layers; so after the purple layer I continued with the orange layer, followed by green and finally red, finishing with a layer of grated cheese and a sprinkle of oregano.

lasagna ready to go in the oven — *rainbow lasagna ready to go into the oven*

baking the rainbow lasagne

I bake the rainbow lasagna in a preheated oven on the middle rack for 25-30 minutes depending on the thickness of your lasagna sheets. After that, your lasagna will come out smelling delicious and bubbly.

I place my lasagna on a cooling rack for 5-10 minutes before serving it so it can firm up at bit. Just before putting it on the table, I sprinkle some freshly chopped herbs on top (basil, thyme, oregano, parsley or a combination is absolutely lovely).

This rainbow lasagna puts a smile on everyone’s face. We all love it here and we hope you do too. It is

incredibly flavorful – so vibrant – wholesome – great for dinner parties – and oh so delicious

Looking for other awesome pasta dishes? What about this chicken cherry tomato orzo, my lentil bolognese or balsamic cherry tomato tagliatelle?

Rainbow lasagna

A 4 layered lasagna made with carrots, tomatoes, beetroot, spinach, bell pepper, red onion and butternut squash. Eat the rainbow!

Print Recipe

Prep Time 10

Cook Time 25

Roasting time 25

Total Time 1

Course Main Course

Calories 244 kcal

Equipment

High speed blender or food processor
9×12 baking dish
2 large baking tray for roasting vegetables

Ingredients

Roasting tomatoes for the red layer

12 tomatoes (halved)
2 tsp oregano
2-4 tbsp olive oil
2-4 tbsp balsamic vinegar
2 cloves garlic (peeled)
1 medium red onion (cut into thin wedges)

Roasting other vegetables

2 medium carrots (cubed)
4 cloves garlic (peeled)
2 small onions (cut into thin wedges)
1 small butternut squash (peeled and cubed)
2 medium beetroot (peeled and cubed)
1 small red onion (cut into thin wedges)

The purple layer

veggies from the roasting tray >> (beetroot, red onion)
2 tbsp fresh thyme leaves

The orange layer

veggies from the roasting tray >> (carrots, 2 cloves of garlic, 1 onion)
1-1½ inch ginger (minced)

The green layer

veggies from the roasting tray >> (butternut squash, 2 cloves of garlic, 1 onion)
2 cups fresh spinach leaves
1 cup fresh basil leaves
½ cup fresh parsley

The red layer

the content of the 'red layer' baking tray
1 roasted red bell pepper (store bought or homemade*)

In between the vegetable layers

12 sheets lasagna (thin sheets preferably, regular or gluten free)
2 cups grated (vegan) mozzarella cheese (optional, but highly recommended)(or do 1 cup mozzarella cheese and 1 cup parmesan (either regular or vegan)

Garnishing

1 handful freshly chopped herbs (basil, thyme, oregano, parsley or a combination)

Instructions

Roasting the vegetables

Preheat the oven to 400F/200C roast the vegetables.
Prepare 2 large baking trays to roast all of the vegetables.
Use 1 tray for the 'red layer veggies' (tomatoes, red onion, garlic); line the halved tomatoes in the tray, sprinkle with oregano and drizzle with olive oil and balsamic vinegar.
Use the other tray for all the other veggies. Create lines of vegetables to keep them all separated (see picture above). Before spreading them out on the baking tray, toss all the veggie cubes with 1-2 tbsp of olive oil (just enough to lightly coat them). Don’t over pack the tray; leave enough space between the cubes otherwise the veggies won’t roast (but steam instead). Roast them for 25-30 minutes.
When the vegetables are roasted take them out of the oven and turn the oven down to 360F/180C.

Make the 4 vegetable purees starting with the purple layer:

In a high speed blender or food processor add the roasted beetroot, red onion and thyme and blend it into a somewhat smooth consistency. Don't blend it too long (not too smooth; saucy with chunks, does that make sense?). Taste and add salt & pepper if needed. Set the beetroot puree aside until assembling the lasagna.

The orange layer:

In a high speed blender or food processor add the roasted carrots, onion, garlic and ginger and blend it into a somewhat smooth consistency. Don't blend it too long (not too smooth; saucy with chunks is what you are looking for). Taste and add salt & pepper if needed. Set the carrot puree aside until assembling the lasagna.

The green layer:

In a high speed blender or food processor add the roasted butternut squash, spinach, basil, garlic and parsley and blend it into a smooth consistency. If needed I add salt & pepper after tasting it. I set the green sauce aside until I assemble the lasagna.

The red layer:

In a high speed blender or food processor add the roasted tomatoes, red bell pepper, red onion, garlic and oregano and blend it into a smooth consistency. Taste it and add salt & pepper if needed. Set the tomato sauce aside until assembling the lasagna.

Assemble the lasagna:

Lightly grease the bottom of a 12×9 baking dish with some olive oil and spread out the purple layer. Optional, but highly recommended, add a thin layer of grated (vegan) cheese followed by a layer of lasagna sheets.
I follow the same steps for the other layers; so after the purple layer I continued with the orange layer, followed by green and finally red. I finished with a layer of grated cheese and a sprinkle of oregano.

Baking the lasagna:

Bake the rainbow lasagna in a preheated oven on the middle rack for 25-30 minutes.
Place the lasagna on a cooling rack for 5-10 minutes before serving it so it can firm up at bit.

Garnishing:

Just before putting the lasagna on the table, sprinkle some freshly chopped herbs (basil, thyme, oregano, parsley or a combination) on it.

Notes

*homemade stovetop roasted bell pepper

Nutritional information:

the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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