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My review
Easy Roasted Vegetable Lasagna
cookntraveler
"Roasted vegetable lasagna that I've made for years."
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Ingredients
1 h 20 m servings 410 calsOriginal recipe yields 10 servings (1 9x13-inch lasagna)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
- 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.
- Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
- 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.
- Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 410 calories; 14.6 g fat; 48.4 g carbohydrates; 22.2 g protein; 38 mg cholesterol; 1184 mg sodium. Full nutrition
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Reviews
Read all reviews 5163 Ratings
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Most helpful positive review
10/14/2013
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...
Most helpful critical review
5/2/2016
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 thi...
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10/14/2013
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...
12/29/2013
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...
1/4/2014
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.
8/5/2014
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 zucch...
2/15/2014
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 rat...
1/2/2014
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 broile...
6/12/2014
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!
11/12/2013
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.
2/11/2015
This was very good. My meat loving family said they didn't miss the meat at all. Followed the directions to the T and it was perfect. My 3 year old daughter was a clean plater and asked for more...