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Roasted Vegetable Lasagna

 Roasted Vegetable Lasagna
"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
9 ServingsPrep: 50 min. Bake: 45 min. + standing


  • 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


  • 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.
  • 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.

2 of 2

Roasted Vegetable Lasagna (continued)

Directions (continued)

  • 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.
  • 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.
Nutritional Facts: 1 piece equals 361 calories, 15 g fat (6 g saturated fat), 31 mg cholesterol, 820 mg sodium, 40 g carbohydrate, 5 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 starch, 2 vegetable, 1 fat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.