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Home Dishes & Beverages Pasta Dishes Lasagna

Roasted Vegetable Lasagna

Name: Roasted Vegetable Lasagna
Prep time: 50 min
Cook time: 45 min
Total time: 1 h 35 min
Yield: 9 servings.
Ingredients: 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 shredded part-skim mozzarella cheese; 3 tablespoons minced fresh basil

4 reviews

Test Kitchen Approved

Total Time

Prep: 50 min. Bake: 45 min. + standing

Makes

9 servings

Updated: Sep. 25, 2022

"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

Roasted Vegetable Lasagna Recipe photo by Taste of Home

Next Recipe

Ingredients

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 shredded part-skim mozzarella cheese
3 tablespoons minced fresh basil

Directions

Coat two 15x10x1-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.
In a large bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13x9-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.

Nutrition Facts

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

Roasted Vegetable Lasagna

Ingredients

Directions

Nutrition Facts

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