Easy Roasted Vegetable Lasagna

Easy Roasted Vegetable Lasagna

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cookntraveler 1

"Roasted vegetable lasagna that I've made for years."
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1 h 20 m servings 410 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 410 kcal
  • 20%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 48.4g
  • 16%
  • Protein:
  • 22.2 g
  • 44%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 1184 mg
  • 47%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

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



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 g...

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 fit...

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.

This is a great base recipe. You can easily vary the vegetables to suit your tastes and to make it your own. I use orange bell peppers, onions, cauliflower, fennel, artichoke hearts, and zucch...

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 rat...

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!

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 broile...

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.


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