Easy Roasted Vegetable Lasagna Recipe

Name: Easy Roasted Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Pasta & Noodles
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; 1/2 teaspoon salt; 1/4 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

Servings: persons

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
1/2 teaspoon salt
1/4 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

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

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: olive oil cooking spray, 2 zucchini, sliced, 2 green bell peppers, cut in 1-inch pieces, 1 (8 ounce) package sliced fresh mushrooms, and more.

Yes, Easy Roasted Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Easy Roasted Vegetable Lasagna

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