Roasted Vegetable Lasagna Recipe

Name: Roasted Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 garlic clove, crushed; 1/2 teaspoon pepper; 15 ounces fat-free cottage cheese or 15 ounces ricotta cheese; Pam cooking spray; 2 red peppers, seeded, cut in 4; 2 medium zucchini, trimmed, cut lengthwise 1/4-inch slices; 1 large egg; 1/3 cup parmesan cheese; 1 (26 ounce) jar chunky spaghetti sauce; 1 eggplant, cut as above; 1 (9 ounce) package lasagna noodles, no boil; 1/2 lb mushroom, sliced 1/4-inch; 8 ounces mozzarella cheese, shredded; 1 teaspoon salt; 12 basil leaves, chopped

Servings: persons

3 tablespoons extra virgin olive oil
1 garlic clove, crushed
1/2 teaspoon pepper
15 ounces fat-free cottage cheese or 15 ounces ricotta cheese
Pam cooking spray
2 red peppers, seeded, cut in 4
2 medium zucchini, trimmed, cut lengthwise 1/4-inch slices
1 large egg
1/3 cup parmesan cheese
1 (26 ounce) jar chunky spaghetti sauce
1 eggplant, cut as above
1 (9 ounce) package lasagna noodles, no boil
1/2 lb mushroom, sliced 1/4-inch
8 ounces mozzarella cheese, shredded
1 teaspoon salt
12 basil leaves, chopped

1
Preheat oven to 400u00b0F.
2
In cup mix the oil and garlic.
3
with cooking spray, spray 2 large baking sheets.
4
Brush vegetables on both sides with oil mixture, sprinkle with salt and pepper, bake 25 to 40 minutes until lightly browned, turning vegetables when browned and tender.
5
Reduce oven to 375u00b0F.
6
In medium bowl, mix the ricotta, egg and parmesan.
7
Spread half the spaghetti sauce over bottom of 13x9-inch pan, on top, arrange 4 noodles, slightly overlapping.
8
Top with 1/2 of cheese mixture, and spread to partially cover noodles.
9
Top with half the veggies, arrange in a single layer, sprinkle with half the mozzarella and basil.
10
Cover first layer with 4 noodles, top with remaining ricotta mixture, vegetables, and basil.
11
Cover with 4 noodles, remaining sauce, and mozzarella.
12
Bake 50 minutes or until cheese melts and lasagna is heated through.
13
Let sit 30 minutes.

752

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 garlic clove, crushed, 1/2 teaspoon pepper, 15 ounces fat-free cottage cheese or 15 ounces ricotta cheese, and more.

Yes, 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.

That's it — enjoy your meal!

Roasted Vegetable Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions