Roasted Vegetable Lasagna
User Reviews
5.0
87 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
1 hr 30 mins
-
Total Time
1 hr 45 mins
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Servings
12 servings
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Calories
282 kcal
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Course
Main Course
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Cuisine
American
Roasted Vegetable Lasagna
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Roasted Vegetable Lasagna is the perfect healthy entree! Eggplant, zucchini, and bell peppers are roasted then layered with cheese and sauce and baked!
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Ingredients
- 9 lasagna noodles
- ¼ cup grated Parmesan cheese
- 1 ½ cups shredded Mozzarella cheese
- 3 cups marinara sauce or pasta sauce
- 28 ounces canned diced tomatoes drained
- 1 large eggplant cut sliced ¼-inch thick
- 3 bell peppers seeded and quartered, any color
- 2 medium zucchini sliced ¼-inch slices
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
Cheese Layer
- 2 cups ricotta cheese
- 5 ounces frozen chopped spinach thawed and squeezed dry
- 1 cup shredded Mozzarella cheese
- 1 large egg beaten
Instructions
- Preheat the oven to 450°F. Drizzle eggplant, zucchini, and bell peppers with olive oil and Italian seasoning. Season with salt and pepper to taste.
- Line two large pans with parchment paper and roast vegetables 15 minutes. Rotate pans and roast an additional 15 minutes. Remove from the oven and reduce oven temperature to 375°F.
- Meanwhile cook lasagna noodles al dente according to package directions. Drain well.
- Combine ingredients for the cheese layer and set aside. In a separate bowl, combine tomatoes and marinara.
- Spread 1 cup of tomato sauce in a 9x13 pan and add 3 noodles. Top with half of the roasted vegetables.
- Add 1 cup of tomato sauce. Cover with 3 noodles and spread cheese layer over top. Add remaining vegetables.
- Top with remaining noodles and tomato sauce.
- Bake 30 minutes uncovered. Top with remaining cheeses and bake an additional 15-30 minutes or until browned and bubbly.
- Let rest at least 20 minutes before cutting.
Notes
- Use any combination of vegetables (about 6 cups total).
- This recipe can be frozen before or after baking. To bake, thaw in the fridge overnight and bake as directed. If the lasagna is very cold, it make need a little bit extra time.
- This makes a large pan but can be divided into two 9×9 pans and one can be frozen before baking.
Nutrition Information
Show Details
Calories
282
(14%)
Carbohydrates
29g
(10%)
Protein
19g
(38%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Cholesterol
41mg
(14%)
Sodium
589mg
(25%)
Potassium
723mg
(21%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
3067IU
(61%)
Vitamin C
56mg
(62%)
Calcium
398mg
(40%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Calories | 282 | 14% |
| Carbohydrates | 29g | 10% |
| Protein | 19g | 38% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 589mg | 25% |
| Potassium | 723mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 3067IU | 61% |
| Vitamin C | 56mg | 62% |
| Calcium | 398mg | 40% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
87 reviews
Excellent
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