I’ve been making lasagna with roasted vegetables for years.
| Prep Time: | 35 mins |
| Cook Time: | 35 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch lasagna |
Ingredients
- olive oil cooking spray
- 2 zucchini, sliced
- 2 green bell peppers, cut in 1-inch pieces
- 1 (8 ounce) package sliced fresh mushrooms
- 1 onion, cut into 8 wedges
- 1 tablespoon chopped fresh basil
- 1 clove garlic, pressed
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 12 lasagna noodles
- 2 (28 ounce) jars pasta sauce
- 1 (16 ounce) package shredded mozzarella cheese
- 1 cup freshly shredded Parmesan cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
- 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.
- Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
- 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.
- Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
- Pour about 1/3 cup pasta sauce in a 9×13-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.
- 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.
Nutrition Facts
| Calories | 410 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 6 g |
| Protein | 22 g |
| Saturated Fat | 7 g |
| Sodium | 1184 mg |
| Sugars | 17 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I added red bell pepper and Mexican cheese blend to the top!!!! Also used yellow squash!!!! Used portabela mushrooms
Easy and delicious! What more could you want?
I will make this again with one adjustment. I will cut the veggies smaller before adding to the lasagna. I used a spinach and cheese pasta sauce which was delicious for this dish.
Best lasagna recipe ever. I’ve made it for a couple of family members and for one just added turkey meat. They loved it. I add onion, asparagus and broccoli.
I used a smaller pan, halved the recipe (except the mushrooms) and used 3 layers of 3 noodles each (cut off about 1 inch) and put all the veggies in the first and second layer. It was perfect. I can see adding different veggies in the future. I think yellow squash, spinach, broccoli, carrots, and/or cauliflower would be good. I liked the idea of putting the spinach and shredded carrots into a layer without roasting. Will try that next time.
We loved it! A little doctoring to add the ricotta that others have mentioned. We also added broccoli and carrots. Yummy – might be our new Christmas tradition meal.
It was a hit! My friends and family loved it! Thank you for making the directions so simple
Delicious! Used a layer of spinach too. 4 stars only because it was a little watery, will drain the roasted veggies better next time.
Prefect medley of flavours from the veggies.
Yum! This is delicious. I used cottage cheese along with the hard cheese – it wouldn’t be lasagna without it. But the addition of roasted vegetables is amazing!
Amazing! My super picky 9 yr old even ate some of the veggies! Whole family loved it. Worth the extra step of roasting!
This was an excellent dish for vegetarian family members. I used mozzarella and cheddar cheese instead of Parmesan, and l roasted and puréed Roma tomatoes to add to the sauce. It was a thumbs up from everyone, including the carnivores.
this was fantastic! wish I could give it more stars. I used all the veggies but cut onions and peppers in smaller pieces. I added chili flakes to add a good kick. my Indian bf even liked it. next time I’ll add the same veggies but also different ones. (I didn’t miss the ricotta cheese nor the meat. growing up in an Italian family where sauce is the king it says a lot about this recipe) great great recipe. definitely making this again!!
Was delicious. Made for a group of friends on a Sunday. Made a few modifications. Just added a few more veggies and used small curd cottage cheese to the mozzarella with chopped parsley.
Roasting the vegetables added incredible, rich flavor. I added in a layer of ricotta cheese (mixed with minced garlic and about 1/4 c. parmesan) and it was delicious.
Cut onions and peppers into smaller pieces, cook with no zucchini
My wife and I love this recipe. It’s a big hit with family and friends. I did use colby Jack and Monterrey cheese with parmesan! Turns out great every time. Thanks for the recipe!!!!!
the family decided this is a keeper and i’ll be making it again! I had to substitute dried basil for the fresh but it still tasted great!
I can’t eat gluten and was looking for a recipe to make zucchini lasagne with our homegrown zucchini. I used this recipe and oh my gawd….it was perfection and without noodles!!!! I can’t stop going in for another piece. Whether you are gluten intolerant or not…..this is how lasagne should be made! Thanks for the recipe!
Excellent! I tried roasting the garlic cloves whole and then chopping and adding to the vegetable mix, which gave great roasted garlic flavor to the whole dish!
This was easy and delicious! Rather than roast, I sauteed the veggies, which included red, yellow, orange peppers, mushroom, and zucchini. I drained them, so they would not be “soupy.” (I skipped the onion) I also added a layer of “classic” lasagna cheese mix of ricotta, one egg, shredded parm and Italian spices. Other than that, I followed the recipe. My family LOVED it! It also reheats very well, even in the microwave. Thanks for this great recipe! (PS: I also cheated and for the first time, used oven ready noodles. I don’t think I’ll ever boil lasagna noodles again!)