Rating: 5 stars
85 Ratings
  • 5 star values: 68
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Roasted vegetable lasagna that I've made for years.

Recipe Summary

cook:
35 mins
additional:
10 mins
total:
1 hr 20 mins
prep:
35 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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