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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
  • 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 shredded part-skim mozzarella cheese
  • 3 tablespoons minced fresh basil


  • 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.

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Average Rating:
  • skketch
    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
    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
    Oct 2, 2011

    I loved this recipe! Eggplant was replacedwith parboiled carrots, cut lengthwise into1/4" slices. Next time I will increase thevegetables & sauce. Yummy!

  • Summy
    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. :)