Roasted-Vegetable Lasagna

READY IN: 45mins
Recipe by Bec6206

Serve with garlic bread and a nice salad.

Top Review by Darling76

I was about to sumbmit this recipe myself and decided to do a quick search. I love this lasagna, and it is such a wonderful way to eat these flavorful vegetables! I don't make the sauce, I just use a jar of Prego fresh mushroom to keep it simple. It is so pretty on your plate, thanks for posting Bec!

Ingredients Nutrition

Directions

  1. Heat oven to 450ºF.
  2. Spray 15x10x1" pan with cooking spray, and place bell peppers, onion, zucchini and mushrooms in a single layer in the pan.
  3. Spray vegetables with cooking spray; sprinkle with 1/2 tsp salt and the pepper.
  4. Bake uncovered 20-25 min, turning vegetables once, until vegetables are tender.
  5. Meanwhile, spray 2-qt saucepan with cooking spray and cook chopped onion and garlic in saucepan over medium heat for 2 minutes, stirring occasionally.
  6. Stir in remaining sauce ingredients- Heat to boiling; reduce heat.
  7. Simmer uncovered 15-20 min or until slightly thickened.
  8. Cook and drain noodles as directed on package.
  9. Rinse noodles with cold water; drain.
  10. Mix cheeses; set aside.
  11. Reduce oven temperature to 400ºF.
  12. Spray 13x9" (3-qt) glass baking dish with cooking spray.
  13. Spread 1/4 cup of the sauce in dish; top with 3 noodles.
  14. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and 1 cup cheese mixture.
  15. Repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture.
  16. Bake lasagna uncovered 20-25 min or until hot- Let stand 10 min before cutting.

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