Roasted Veggie Lasagna Recipe

Name: Roasted Veggie Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roasted Veggies:; 1 eggplant, diced; 3 orange, red or yellow bell peppers, diced; 4 carrots, diced; 4 green zucchini, diced; 4 yellow squash, diced; 6 cloves of garlic, leave the skins on for roasting; Olive oil; Dried italian seasoning, to taste; Ricotta mixture:; 1 16 oz container of low fat ricotta cheese; 3-4 tbsp mozzarella cheese, grated; 3-4 tbsp parmesan cheese, grated; 1 clove of garlic, minced; 1 egg; Sea salt and freshly cracked pepper, to taste; Dried italian seasoning, to taste; Dash of nutmeg; Other ingredients:; Whole wheat lasagna noodles; Jar of marinara; Mozzarella cheese, shredded (or fresh, sliced); Parmesan cheese, grated; Note: Any cheese seems to work. I've used goat cheese, fontina, and havarti with success.

Servings: persons

Roasted Veggies:
1 eggplant, diced
3 orange, red or yellow bell peppers, diced
4 carrots, diced
4 green zucchini, diced
4 yellow squash, diced
6 cloves of garlic, leave the skins on for roasting
Olive oil
Dried italian seasoning, to taste
Ricotta mixture:
1 16 oz container of low fat ricotta cheese
3-4 tbsp mozzarella cheese, grated
3-4 tbsp parmesan cheese, grated
1 clove of garlic, minced
1 egg
Sea salt and freshly cracked pepper, to taste
Dried italian seasoning, to taste
Dash of nutmeg
Other ingredients:
Whole wheat lasagna noodles
Jar of marinara
Mozzarella cheese, shredded (or fresh, sliced)
Parmesan cheese, grated
Note: Any cheese seems to work. I've used goat cheese, fontina, and havarti with success.

1
Preheat the oven to 400 degrees. Drizzle olive oil on two cookie sheets. Clean and slice the veggies and add carrots and garlic to the sheet and spread. Season with salt to taste. Toss to coat and place in the oven for 10 minutes. Toss and add the eggplant and peppers to the roasted veggies. Return to the oven for an additional 20 minutes, tossing after 10. Remove from the oven and set aside when roasted. Roast the squash and zucchini, tossing and checking ever 10 minutes until done. Once the garlic cloves cool down, carefully peel the skin off and mince. Add minced garlic back in with the rest of the veggies.
2
While the veggies are roasting, cook the pasta according to package instructions.
3
For the ricotta mixture, combine all the ingredients and mix thoroughly. Taste and re-season if needed.
4
Preheat the oven to 350 degrees.
5
1. Pour some marinara sauce on the bottom of the dish.
6
2. Then place a few lasagna noodles down to completely cover the bottom of pan.
7
3. Add half of the ricotta mixture and spread evenly over the noodles.
8
4. Next add half of the roasted veggie mixture.
9
5. Cover the veggies with lasagna noodles.
10
6. Then add sauce.
11
7. Add the last of the ricotta mixture.
12
8. Then add the remaining veggies.
13
9. Cover with lasagna noodles.
14
10. Add more sauce.
15
11. Then sprinkle the top with mozzarella and parmesan.
16
Bake covered for 30 minutes; remove the cover and bake for an additional 5 minutes or until the cheese is melted and golden brown.
17
Freezes very well!

708

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 24 ingredients. The key ingredients include: Roasted Veggies:, 1 eggplant, diced, 3 orange, red or yellow bell peppers, diced, 4 carrots, diced, and more.

Yes, Roasted Veggie 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 Veggie Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions