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Roasted Vegetable Lasagna

Rated as 4.67 out of 5 Stars

"'This recipe is a favorite of my vegetarian friends,' writes Virginia Anthony of Blowing Rock, North Carolina. 'I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables.'"
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1 h 35 m servings
Original recipe yields 9 servings


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  1. Coat two 15-in. x 10-in. x 1-in. baking pans with nonstick cooking spray. Place eggplant and mushrooms on a prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.
  2. In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.
  3. Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.


  • Nutritional Analysis: 1 piece equals 361 calories, 15 g fat (6 g saturated fat), 31 mg cholesterol, 820 mg sodium, 40 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 starch, 2 vegetable, 1 fat.


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  1. 281 Ratings

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Most helpful positive review

Made a few adjustments and this lasagna turned out quite well: 1. added 3 more cloves of garlic to roasted veggies and instead of brushing everything on, I bagged mushrooms and eggplant togethe...

Most helpful critical review

No happy with this recipe. I love roasted vegetables, but I was very disappointed with this recipe. When roasting the vegetables, most of the vegetables stuck to my baking sheet. Also it tast...

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Least positive

Made a few adjustments and this lasagna turned out quite well: 1. added 3 more cloves of garlic to roasted veggies and instead of brushing everything on, I bagged mushrooms and eggplant togethe...

Excellent! The vegetables go together very well. A couple of tips: be sure to cut the vegetables 1/4 inch thick, or thicker to make sure they don't burn when baking. Next time I'll add some m...

It was unanimous...the whole family loved this recipe. I've made veggie lasagna in the past but always struggled with crunchy veggies...which I didn't like. I never thought of roasting them fi...

It was really great. Just one note, I would toss the chopped vegetables with oil and garlic instead of spreading them out and brushing them.

My husband and I made this for Valentine's Day and we loved it so much! It is a light, healthier version of lasagna that is so flavorful! We didn't have eggplant but I roasted zucchini and bell ...

My family prefers meat lasagna but we were going on a trip with some vegetarians so I made two batches of lasagna, one with meat and this one. This got rave reviews, even from my husband who is...

This recipe was awesome. I'm terrible at making lasagna, and this was the first one I made that actually tasted great. I did a few things differently. I used italian tomatoes/sauce in place of...

Worth every minute of preparation! Everyone at our dinner party gave this lasagna rave reviews. It was nice to slice fresh baked lasagna that didn't ooze all over the plate. I did substitute l...

Thank you so much for sharing this recipe! I served it for a very important occasion and everyone was impressed. The guests also cleaned their plates and finished the entire dish... next time...