Recipe By cookntraveler
Rating
Published Apr 2nd
Prep 35m Cook 35m Additional 10m Ready In 80m
Servings 1 9x13-inch lasagna Calories 409.9

Roasted vegetable lasagna that I’ve made for years.

Recipe Ingredients

  • olive oil cooking spray
  • 2 zucchini, sliced
  • 2 green bell peppers, cut in 1-inch pieces
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 onion, cut into 8 wedges
  • 1 tablespoon chopped fresh basil
  • 1 clove garlic, pressed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 12 lasagna noodles
  • 2 (28 ounce) jars pasta sauce
  • 1 (16 ounce) package shredded mozzarella cheese
  • 1 cup freshly shredded Parmesan cheese

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
  2. 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. 3 Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
  4. 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. 5 Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
  6. 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. 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.

Nutrition Facts

  • Calories 409.9
  • Carbohydrate 48.4 g
  • Cholesterol 38 mg
  • Fat 14.6 g
  • Fiber 6.3 g
  • Protein 22.2 g
  • Saturated Fat 7.3 g
  • Sodium 1183.6 mg
  • Sugar 17.4 g

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Reviews

  1. I made the sauce and sauteed the mushrooms and onions on the stove, but roasted red/orange bell peppers, zuc and yellow squash in oven. Added spinach and shredded carrots while layering, but otherwise followed the recipe. I did take the advice to use olive oil with the seasonings in a bag to coat them. It - Read more ...
  2. Wow after all the great reviews I thought this would be great! It was pretty terrible the first night but leftovers were admittedly good. We prefer the vegetable lasagna with spinach and think it would be better with cottage cheese or ricotta cheese...maybe next time.
  3. This is a great base recipe. You can easily vary the vegetables to suit your tastes and to make it your own. I use orange bell peppers, onions, cauliflower, fennel, artichoke hearts, and zucchini. I also add ricotta cheese (to me it's not lasagne without it) and some fresh spinach to the layers. This is - Read more ...
  4. The key to the extraordinary taste of this vegetable lasagna is roasting the vegetables first. It was delicious! Everybody went back for 2nd's & 3rd's!
  5. Added fresh chopped jalapeno pepper and about 1 extra cup of marinara sauce. Next time, the amount of green bell pepper will be reduced at least in half so that it acts to enhance the flavor rather than dominate it. We might also add different veggies as other reviewers say they did, and some fresh - Read more ...
  6. 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.
  7. so yummy! i used Nadia Porceddu's plastic bag trick to get the veggies well coated in the seasonings.. it took longer than 25 mins to get them to roast and we ended up putting them in the broiler.. but everything was perfect after that.. we used a generic jarred meat sauce so we didn't miss - Read more ...
  8. 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 fits in perfectly with all the flavours going on in this recipe. Put the eggplant and zucchini on - Read more ...
  9. This was the best lasagna my husband and I have ever tasted. I just made a few minor changes, I used marinara sauce instead of pasta sauce and minus the Parmesan cheese.
  10. 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 grill to roast the vegetables, I used the exact amount called for and tossed in a bowl - Read more ...
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