Roasted Vegetable Lasagna Recipe
Roasted Vegetable Lasagna Recipe photo by Taste of Home
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Roasted Vegetable Lasagna Recipe

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"This recipe is a favorite of my vegetarian friends," writes Virginia Anthony of Jacksonville, Florida. "I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables."—Virginia C. Anthony, Jacksonville, Florida
TOTAL TIME: Prep: 50 min. Bake: 45 min. + standing
MAKES:9 servings
TOTAL TIME: Prep: 50 min. Bake: 45 min. + standing
MAKES: 9 servings


  • 1 medium eggplant. peeled and cut into 1/4-inch slices
  • 1/2 pound medium fresh mushrooms, cut into 1/4 inch slices
  • 3 small zucchini, cut lengthwise into 1/4-inch slices
  • 2 sweet red pepper, cut lengthwise into 6 pieces
  • 3 tablespoons olive oil
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup egg substitute
  • 1 jar (26 ounces) chunky meatless spaghetti sauce
  • 12 no-cook lasagna noodles
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 3 tablespoons minced fresh basil

Nutritional Facts

1 piece: 361 calories, 15g fat (6g saturated fat), 31mg cholesterol, 820mg sodium, 40g carbohydrate (0g sugars, 5g fiber), 19g protein .


  1. Coat two 15-in. x 10-in. x 1-in. baking pans with cooking spray. Place eggplant and mushrooms on one prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper.
  2. Bake, uncovered, at 400° for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned.
  3. In a large bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.
  4. Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting. Yield: 9 servings.
Originally published as Roasted Vegetable Lasagna in Light & Tasty February/March 2005, p33

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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skketch 250312
Reviewed Jul. 11, 2016

"This is by far the only veggie lasagna recipe I make now. It is a big hit with vegetarians and non-vegetarians alike. Roasting the veggies adds such a depth of flavor and the combination of the veggies is what makes this recipe such a big hit! I wouldn't change anything about the original."

Belahn 97012
Reviewed Sep. 30, 2013

"I have been using this recipe for the past year and love it. I use just a few more vegetables because they get so small after roasting them. I also like to make sure the top has a lot of cheese and to get it brown and bubbly. Very good recipe."

srcook 63735
Reviewed Oct. 2, 2011

"I loved this recipe! Eggplant was replaced

with parboiled carrots, cut lengthwise into
1/4" slices. Next time I will increase the
vegetables & sauce. Yummy!"

Summy 63732
Reviewed Feb. 1, 2010

"This was so delicious. Even if you don't like eggplant, you will love this recipe. I used a real egg. I was skeptical about the no-cook lasagna noodles, but they worked. I think it's because there is so much liquid in the veggies, and the noodles just soak it up, so the whole dish is alive with flavor. I also like using the Italian shredded four-cheese blend when I make anything that calls for mozzarella. I like a rich, pungent cheese flavor. And, there are no substitutes for fresh basil in a recipe like this one. :)"

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