5.0 from 87 votes
Roasted Vegetable Lasagna
Roasted Vegetable Lasagna is the perfect healthy entree! Eggplant, zucchini, and bell peppers are roasted then layered with cheese and sauce and baked!
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins
Servings: 12 servings
Calories: 282 kcal
Course:
Main Course
Cuisine:
American
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.
Cup of Yum
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
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
% 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.