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Roasted Vegetable Lasagna

This roasted vegetable lasagna is going to make you incredibly happy. We promise. It’s incredibly filling, and packed with savory layers that will have your mouth watering for more. This lasagna is definitely a lighter version of the traditional lasagna, but trust that the flavor is not compromised. Although we used Brussels sprouts, mushrooms, tomatoes, and broccoli for the vegetable filling, you can use any vegetable that roasts well (zucchini, eggplant and/or cauliflower are great options!) I do suggest keeping the tomatoes in there though because they add an amazing dose of juiciness to the dish.

roasted vegetable lasagna

Now let’s get started! You’ll want to pop whatever veggies you’ll be using in the oven with a drizzle of olive oil and balsamic vinegar (brings out flavor and color so beautifully!) You’ll bake the vegetables for 20 minutes, and while that’s underway, you’ll set up your stuffing line. Have your tomato sauce and cheeses measured out in small bowls to make your life easier. Once the vegetables are roasted, set them aside.

roasted vegetable lasagna

Now we’ll move on to the lasagna noodles. If you’re cooking them, follow the package instructions. Make sure they don’t overcook- the noodles should be pliable but firm. Once those are ready, grab an 8×8” baking dish. Line the dish with a thin layer of tomato sauce, and place 3 cooked noodles on the dish. If the noodles are too long, cut them so they match the dish size. Then go ahead and start layering. First tomato sauce, then ricotta cheese, then roasted vegetables, and finish with shredded mozzarella. Keep in mind you want to distribute the ingredients so there’s enough for 2 filled layers + a small bit of sauce and cheeses left to coat the top of the lasagna. Repeat the layering process once more. Then you’ll top the last layer with the remaining 3 lasagna noodles. Add the remaining tomato sauce and cheeses, and bake at 400F for 25 minutes. All done! 

roasted vegetable lasagna

This recipe yields 5 servings, which means you’ll have enough leftovers for the week! We hope you give this one a try. Make sure to let us know in the comments below what your favorite variation of lasagna is! Hugs

 

Roasted Vegetable Lasagna
Serves 5
Print
Ingredients
  1. 1 ½ cup Brussel sprouts, sliced
  2. 3 cups mushrooms, sliced
  3. 2 cups grape tomatoes
  4. 1 cup broccoli florets
  5. 1 tablespoon olive oil
  6. 1 tablespoon balsamic vinegar
  7. 9 lasagna noodles
  8. 1 cup tomato sauce
  9. ½ cup ricotta cheese
  10. 1 cup shredded mozzarella cheese
  11. Salt and pepper to taste
Instructions
  1. Preheat the oven to 400F. On a baking sheet, place your Brussel sprouts, mushrooms, tomatoes, and broccoli florets. Drizzle olive oil and balsamic vinegar, and roast your vegetables at 400F for 20 minutes
  2. While the vegetables are roasting, cook the lasagna noodles as per package instructions. Make sure the cooked noodles are pliable but still firm. You can also skip this step by using no-cook lasagna noodles
  3. Remove the vegetables from the oven and set aside
  4. Coat an 8x8” baking dish with a thin layer of tomato sauce and top with 3 closely aligned (but not overlapping) lasagna noodles
  5. Spread tomato sauce, ricotta cheese, roasted vegetables, and mozzarella on top of the noodles.
  6. Repeat these layers once more, making sure you evenly distribute the ingredients between both layers + a small bit of sauce and cheeses left to coat the top of the lasagna.
  7. Cover the filling with the last 3 lasagna noodles, and top with the remaining tomato sauce, ricotta, and mozzarella cheese
  8. Bake at 400F for 25 minutes
  9. Add salt and pepper, to taste. Enjoy!
Food Heaven Made Easy https://foodheavenmadeeasy.com/
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9 Comments on Roasted Vegetable Lasagna

  1. Emma
    May 10, 2016 at 10:17 am (3 years ago)

    I cannot wait to try this out! I love finding ways to fit extra veggies into dishes.

    Reply
  2. Rosemarie
    June 15, 2016 at 2:31 pm (2 years ago)

    What is the calorie content of this dish?

    Reply
    • Wendy
      Wendy
      June 16, 2016 at 2:13 am (2 years ago)

      We don’t calculate nutrition content because it takes forever to do it accurately- sorry! Educated guess- ~400 calories per serving

      Reply
  3. Lauren
    August 23, 2016 at 12:41 am (2 years ago)

    Just made a big batch for work! Was fun to finally make my “first lasagna” (I don’t cook much…) and it was delicious! We added asparagus and I think next time I will replace the brussel sprouts with something else! Thanks so much! Love the website ease.

    Reply
    • Wendy
      Wendy
      August 23, 2016 at 4:45 pm (2 years ago)

      yayyy so happy to hear! enjoy it!

      Reply
  4. Joy Bolden
    May 19, 2017 at 3:11 am (2 years ago)

    I tried this tonight. My hubby loved it! I used soy mozzerella, and it still tasted SO GOOD!!! Going to try the quinoa fried rice next???

    Reply
    • Wendy
      Wendy
      May 19, 2017 at 1:23 pm (2 years ago)

      That’s so great! We hope you love the quinoa dish. It’s so friggin good!

      Reply
  5. Mel
    January 11, 2018 at 11:37 pm (11 months ago)

    Delicious!! Thank you!

    Reply
    • Wendy
      Wendy
      January 15, 2018 at 2:47 pm (11 months ago)

      So happy you enjoyed! xo

      Reply

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