Easy Roasted Vegetable Lasagna

Easy Roasted Vegetable Lasagna

23
cookntraveler 1

"Roasted vegetable lasagna that I've made for years."

Ingredients

1 h 20 m {{adjustedServings}} servings 410 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 410 kcal
  • 20%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 48.4g
  • 16%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 1184 mg
  • 47%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
  2. Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
  3. Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
  4. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  5. Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
  6. Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
  7. Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

23
  1. 28 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I do love a good vegetable lasagna and roasting the vegetables instead of cooking on a stove top gives them a nice rich earthy flavor. It is still pretty hot here in Florida so we used our gas g...

Throw all the vegies in a plastic bag with the garlic, salt n pepper to mix it all up easily before putting on your tray. Include sliced eggplant (don't forget to salt and drain it first) it fit...

I omitted the bell pepper and onion in favor of fresh broccoli and baby spinach. All other ingredients remained the same. It was the best lasagna I've ever made.