Roasted Vegetable Lasagna Recipe

Name: Roasted Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound sweet bell peppers red or green, diced; 1 each carrots cut into matchsticks; 2 medium zucchini cut into half moons; 1 medium eggplant cubed; 1 medium onions sliced; 2 teaspoons olive oil; 1 x black pepper ground; 6 cloves garlic; 1 teaspoon olive oil; 1/2 pound mushrooms sliced; 1/2 pound spinach cut into strips; 1 x black pepper ground; 1 x salt; 8 ounces lasagna noodles 9 noodles; 1/2 pound ricotta cheese non-fat; 8 ounces mozzarella cheese; 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated; 16 ounces tomato sauce; 1 x salt and black pepper; 2 tablespoons basil fresh; 2 tablespoons parsley leaves fresh

Servings: persons

1/2 pound sweet bell peppers red or green, diced
1 each carrots cut into matchsticks
2 medium zucchini cut into half moons
1 medium eggplant cubed
1 medium onions sliced
2 teaspoons olive oil
1 x black pepper ground
6 cloves garlic
1 teaspoon olive oil
1/2 pound mushrooms sliced
1/2 pound spinach cut into strips
1 x black pepper ground
1 x salt
8 ounces lasagna noodles 9 noodles
1/2 pound ricotta cheese non-fat
8 ounces mozzarella cheese
1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
16 ounces tomato sauce
1 x salt and black pepper
2 tablespoons basil fresh
2 tablespoons parsley leaves fresh

1
The Vegetables: Preheat oven to 400F (200C).
2
Toss the peppers, carrot, zucchini, eggplant, and onion in the oil and pepper.
3
Spread on baking sheet.
4
Put foiled wrapped garlic in the corner of the pan.
5
Bake for 30 minutes and then stir.
6
Bake 15 minutes more.
7
Squeeze baked garlic into the vegetables, add minced basil and salt.
8
Set aside.
9
The Spinach Layer: Fry mushrooms in oil until they start to brown.
10
Add the spinach, salt and pepper, and cook until spinach wilts and liquid is evaporated.
11
To Assemble: Cook 3 noodles until very al dente.
12
Spoon a little sauce into a 9x13 baking dish.
13
Lay the 3 noodles down in the dish.
14
Cover with 13 remaining sauce, then spinach and mushrooms.
15
Place spoonsful of ricotto over the spinach layer.
16
Sprinkle with a little of the grated parmesan.
17
Meanwhile cook 3 more noodles and place in dish.
18
Cover with another 13 of sauce, the roasted vegetable mixture, and 1/2 of the mozzarella.
19
Cook last three noodles and place in pan.
20
Add remaining sauce, remaining mozzarella, and remaining parmesan.
21
Add about 1/4 cup water or dry wine.
22
Cover pan with aluminum foil and bake at 400F (200C) for 30 minutes.
23
Remove foil and bake another 15 minutes.

683

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 21 ingredients. The key ingredients include: 1/2 pound sweet bell peppers red or green, diced, 1 each carrots cut into matchsticks, 2 medium zucchini cut into half moons, 1 medium eggplant cubed, 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