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–+ servings

Roasted Vegetable Lasagna

A delicious and hearty lasagna packed with roasted vegetables and layers of cheese.
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Preparation Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 2 cups zucchini, sliced
  • 2 cups bell peppers, sliced
  • 1 cup eggplant, diced
  • 1 cup mushrooms, sliced
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 2 cups marinara sauce
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 12 pieces lasagna noodles, cooked
  • 2 tablespoon olive oil
  • to taste salt and pepper

Instructions 

  1. Preheat oven to 400°F (200°C).
  2. Toss zucchini, bell peppers, eggplant, mushrooms, and onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.
  3. Reduce oven temperature to 375°F (190°C).
  4. In a baking dish, spread a thin layer of marinara sauce. Layer with lasagna noodles, roasted vegetables, ricotta cheese, mozzarella cheese, and Parmesan cheese. Repeat layers, ending with cheese on top.
  5. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
  6. Let lasagna cool for 10 minutes before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 40g | Protein: 20g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 700mg | Potassium: 500mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1000IU | Vitamin C: 60mg | Calcium: 300mg | Iron: 3mg

Keywords

Lasagna, Vegetarian
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