Easy Roasted Vegetable Lasagna

Name: Easy Roasted Vegetable Lasagna
Prep time: 35 min
Cook time: 35 min
Total time: 80 min
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; 0.5 teaspoon salt; 0.25 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

4.8

(89)

71 Reviews

27 Photos

I've made this easy roasted vegetable lasagna for years.

Submitted by cookntraveler

Updated on November 23, 2024

27

Prep Time:

35 mins

Cook Time:

35 mins

Additional Time:

10 mins

Total Time:

1 hr 20 mins

Servings:

10

Yield:

1 (9x13-inch) lasagna

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Ingredients

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Original recipe (1X) yields 10 servings

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, minced
½ teaspoon salt
¼ 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

Directions

Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a large baking sheet with cooking spray.
Arrange zucchini slices, bell pepper pieces, sliced mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables; coat with cooking spray. Season with salt and black pepper.
Bake in the preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
Heat pasta sauce in a saucepan over medium-high heat to a simmer. Combine mozzarella and Parmesan cheeses in a bowl.
Pour 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce to cover. Spread 1/4 roasted vegetables over noodles, top with 1/4 sauce, sprinkle 1/4 cheese mixture over sauce. Repeat layers 3 more times, ending with cheese mixture.
Bake in the preheated oven until cheese melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest 10 minutes before slicing.

214 home cooks made it!

Nutrition Facts (per serving)

410	Calories
15g	Fat
48g	Carbs
22g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 410
% Daily Value *
Total Fat 15g	19%
Saturated Fat 7g	37%
Cholesterol 38mg	13%
Sodium 1184mg	51%
Total Carbohydrate 48g	18%
Dietary Fiber 6g	23%
Total Sugars 17g
Protein 22g	44%
Vitamin C 30mg	34%
Calcium 509mg	39%
Iron 3mg	14%
Potassium 830mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Easy Roasted Vegetable Lasagna

Ingredients

Directions

Nutrition Facts (per serving)

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