Roasted vegetable lasagna that I've made for years.

Recipe Summary

prep:
35 mins
cook:
35 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
10
Yield:
1 9x13-inch lasagna
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.

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  • 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.

Nutrition Facts

410 calories; protein 22.2g; carbohydrates 48.4g; fat 14.6g; cholesterol 38mg; sodium 1183.6mg. Full Nutrition
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Reviews (69)

Read More Reviews

Most helpful positive review

Rating: 5 stars
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 grill to roast the vegetables, I used the exact amount called for and tossed in a bowl in olive oil and seasonings called for, but also shook in some dried parsley too. They roasted to perfection in 25 minutes, make sure you keep them spaced on the pan and don't pile on top of each other. I had some of my homemade Marinara sauce that I used for the sauce instead of store bought, and actually had about 8 ounces more, was glad I did, just enough for the top cover of sauce. I did use the oven ready noodles so I didn't have to boil my noodles and took four to cover each layer, used the whole 12 oz. box. As long as you have a layer of sauce next to those noodles they turn out just like they were boiled. I did miss having ricotta cheese in my lasagna, but heck who needs the extra calories and we all really enjoyed this lasagna. I wasn't sure if the baking temp was supposed to be the same as the veggie roasting temp, but to be safe I baked at 375°, was bubbling in 30 min. Read More
(78)

Most helpful critical review

Rating: 3 stars
05/02/2016
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 think it would be better with cottage cheese or ricotta cheese...maybe next time. Read More
(2)
86 Ratings
  • 5 star values: 69
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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 grill to roast the vegetables, I used the exact amount called for and tossed in a bowl in olive oil and seasonings called for, but also shook in some dried parsley too. They roasted to perfection in 25 minutes, make sure you keep them spaced on the pan and don't pile on top of each other. I had some of my homemade Marinara sauce that I used for the sauce instead of store bought, and actually had about 8 ounces more, was glad I did, just enough for the top cover of sauce. I did use the oven ready noodles so I didn't have to boil my noodles and took four to cover each layer, used the whole 12 oz. box. As long as you have a layer of sauce next to those noodles they turn out just like they were boiled. I did miss having ricotta cheese in my lasagna, but heck who needs the extra calories and we all really enjoyed this lasagna. I wasn't sure if the baking temp was supposed to be the same as the veggie roasting temp, but to be safe I baked at 375°, was bubbling in 30 min. Read More
(78)
Rating: 5 stars
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 fits in perfectly with all the flavours going on in this recipe. Put the eggplant and zucchini on a separate tray to the rest of the vegies cos they'll need to be cooked longer. The prep time of this recipe is lengthy, but it's really worth it. You can also mix in some ricotta cheese into the cheese mix layer for some extra depth and moisture! Love it. Thanks for the recipe. Read More
(70)
Rating: 5 stars
01/05/2014
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. Read More
(36)
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Rating: 5 stars
08/05/2014
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 zucchini. I also add ricotta cheese (to me it's not lasagne without it) and some fresh spinach to the layers. This is a rich and decadent dish that can easily be served for a holiday meal or when you have guests. A definite keeper. Read More
(18)
Rating: 5 stars
02/15/2014
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 rather than dominate it. We might also add different veggies as other reviewers say they did and some fresh herb(s) would perk up the taste. Those are easy adjustments to make and reflect individual taste preferences rather than anything wrong with the recipe. This lasagna is very similar to Hearty Vegetable Lasagna from this site and either one makes a yummy meatless meal. Thank you cookntraveler. Read More
(13)
Rating: 5 stars
06/13/2014
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! Read More
(11)
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Rating: 5 stars
01/02/2014
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 broiler.. but everything was perfect after that.. we used a generic jarred meat sauce so we didn't miss the meat being inside the lasagna itself.. and since i'm lactose intolerant i was worried about using riccota anyway.. ty for a simple lasagna recipe with tons of flavor Read More
(10)
Rating: 5 stars
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. Read More
(6)
Rating: 5 stars
08/11/2016
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 was amazing!! Read More
(6)
Rating: 3 stars
05/02/2016
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 think it would be better with cottage cheese or ricotta cheese...maybe next time. Read More
(2)
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