"Roasted vegetable lasagna that I've made for years." — cookntraveler
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olive oil cooking spray
green bell peppers, cut in 1-inch pieces
1 (8 ounce) package
sliced fresh mushrooms
onion, cut into 8 wedges
chopped fresh basil
ground black pepper
2 (28 ounce) jars
1 (16 ounce) package
shredded mozzarella cheese
freshly shredded Parmesan cheese
I do love a good vegetable lasagna and roasting the vegetables instead of cooking on a stove top gives them a nice rich earthy flavor. It is still pretty hot here in Florida so we used our gas grill to roast the vegetables, I used the exact amount called for and tossed in a bowl in olive oil and seasonings called for, but also shook in some dried parsley too. They roasted to perfection in 25 minutes, make sure you keep them spaced on the pan and don't pile on top of each other.
I had some of my homemade Marinara sauce that I used for the sauce instead of store bought, and actually had about 8 ounces more, was glad I did, just enough for the top cover of sauce. I did use the oven ready noodles so I didn't have to boil my noodles and took four to cover each layer, used the whole 12 oz. box. As long as you have a layer of sauce next to those noodles they turn out just like they were boiled. I did miss having ricotta cheese in my lasagna, but heck who needs the extra calories and we all really enjoyed this lasagna. I wasn't sure if the baking temp was supposed to be the same as the veggie roasting temp, but to be safe I baked at 375°, was bubbling in 30 min.
This was the best lasagna my husband and I have ever tasted. I just made a few minor changes, I used marinara sauce instead of pasta sauce and minus the Parmesan cheese.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Roasted Vegetable Lasagna
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 131
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