Recipe by cookntraveler
"Roasted vegetable lasagna that I've made for years."
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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.
Throw all the vegies in a plastic bag with the garlic, salt n pepper to mix it all up easily before putting on your tray. Include sliced eggplant (don't forget to salt and drain it first) it fits in perfectly with all the flavours going on in this recipe. Put the eggplant and zucchini on a separate tray to the rest of the vegies cos they'll need to be cooked longer. The prep time of this recipe is lengthy, but it's really worth it. You can also mix in some ricotta cheese into the cheese mix layer for some extra depth and moisture! Love it. Thanks for the recipe.
I omitted the bell pepper and onion in favor of fresh broccoli and baby spinach. All other ingredients remained the same. It was the best lasagna I've ever made.
Added fresh chopped jalapeno pepper and about 1 extra cup of marinara sauce. Next time, the amount of green bell pepper will be reduced at least in half so that it acts to enhance the flavor rather than dominate it. We might also add different veggies as other reviewers say they did, and some fresh herb(s) would perk up the taste. Those are easy adjustments to make and reflect individual taste preferences rather than anything wrong with the recipe. This lasagna is very similar to Hearty Vegetable Lasagna from this site, and either one makes a yummy meatless meal. Thank you cookntraveler.
so yummy! i used Nadia Porceddu's plastic bag trick to get the veggies well coated in the seasonings.. it took longer than 25 mins to get them to roast and we ended up putting them in the broiler.. but everything was perfect after that.. we used a generic jarred meat sauce so we didn't miss the meat being inside the lasagna itself.. and since i'm lactose intolerant i was worried about using riccota anyway.. ty for a simple lasagna recipe with tons of flavor
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.
The key to the extraordinary taste of this vegetable lasagna is roasting the vegetables first. It was delicious! Everybody went back for 2nd's & 3rd's!
Loved this recipe! I also added eggplant since it came from my garden and didn't want to waste it. Even my roommate who is very anti- vegetable liked it!
* 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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