How many servings does this recipe make?

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

What ingredients do I need for Roasted Vegetable Lasagna?

You need 1 ingredient. The key ingredients include: ["1 lb plum tomatoes, cut in 1/4-inch slices", "1 lb zucchini, cut in 1/4-inch slices", "1 lb yellow squash, cut in 1/4-inch slices", "2 red bell peppers, cut in 1-inch strips", "2 green bell peppers, cut in 1-inch strips", "1/2 lb mushroom caps, cut in 1/4-inch slices", "1 tsp salt", "1 tbsp olive oil", "Vegetable-oil cooking spray", "1 egg white, lightly beaten", "2 containers (15 oz each) ""lite"" ricotta", "2 tbsp bottled pesto sauce", "1/3cup grated Parmesan", "3 cans (14 1/2 oz each) diced tomatoes with garlic and onion", "12 oven-ready lasagna noodles (1 package)", "2 cups shredded lowfat mozzarella"].

Is Roasted Vegetable Lasagna suitable as pasta & noodles?

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

How do I store leftover Roasted Vegetable Lasagna?

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

Roasted Vegetable Lasagna Recipe

Name: Roasted Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ["1 lb plum tomatoes, cut in 1/4-inch slices", "1 lb zucchini, cut in 1/4-inch slices", "1 lb yellow squash, cut in 1/4-inch slices", "2 red bell peppers, cut in 1-inch strips", "2 green bell peppe…

Try this homemade Roasted Vegetable Lasagna recipe the whole family will love. Made with tomatoes, zucchini, yellow squash and red bell peppers. Easy st…

This Roasted Vegetable Lasagna is built around simple, easy-to-find ingredients. It comes together quickly and makes 4 servings. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

["1 lb plum tomatoes, cut in 1/4-inch slices", "1 lb zucchini, cut in 1/4-inch slices", "1 lb yellow squash, cut in 1/4-inch slices", "2 red bell peppers, cut in 1-inch strips", "2 green bell peppers, cut in 1-inch strips", "1/2 lb mushroom caps, cut in 1/4-inch slices", "1 tsp salt", "1 tbsp olive oil", "Vegetable-oil cooking spray", "1 egg white, lightly beaten", "2 containers (15 oz each) ""lite"" ricotta", "2 tbsp bottled pesto sauce", "1/3cup grated Parmesan", "3 cans (14 1/2 oz each) diced tomatoes with garlic and onion", "12 oven-ready lasagna noodles (1 package)", "2 cups shredded lowfat mozzarella"]

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Servings
4 servings
Category
Pasta & Noodles

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Roasted Vegetable Lasagna

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