Roasted Vegetable Lasagna on plate

Roasted Vegetable Lasagna

Roasted vegetable lasagna is so delicious with mushrooms, onions, zucchini, carrots, spinach and lots of cheese. Use low-fat cheeses and whole grain noodles for a healthy dish that is low in points.
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 40 minutes
Resting time 15 minutes
Total Time 1 hour
Servings 8 servings
Calories 459kcal
Author Marjory Pilley


  • 1 cup carrots sliced about 1/4 inch thick
  • 1 large zucchini sliced about 1/4 inch thick and cubed
  • 8 ounces mushrooms sliced
  • 1 cup red onion chopped
  • 1 Tablespoon olive oil
  • Salt and Pepper to taste
  • 9 whole wheat lasagna noodles enough for 3 layers
  • 3 cups pasta sauce 24 ounce jar
  • 2 cups ricotta cheese low-fat
  • 4 cups mozzarella cheese shredded, divided in half
  • 1 egg beaten
  • 1-2 garlic cloves minced
  • 2 cups spinach leaves


  • Preheat oven to 375 degrees.
  • Toss chopped vegetables, except for spinach, with olive oil and season with salt and pepper.
  • Place vegetables on a baking sheet coated with cooking spray and cook for about 20 minutes or until tender.
  • Cook lasagna noodles according directions.
  • Cool vegetables slightly and combine with 1 3/4 cups of pasta sauce.
  • In a separate bowl combine ricotta, 2 cups of mozzarella cheese, egg and garlic. Stir well and divide in half.

Assembly and Cooking:

  • Coat the bottom of a 9 x 13 baking dish with a scant amount of pasta sauce.
  • Layer 3 lasagna noodles in the bottom of the baking dish.
  • Cover noodles with half of the cheese mixture, using finger tips to evenly spread if necessary.
  • Layer a handful of baby spinach leaves for the cheese mixture.
  • Layer half of the vegetable mixture (about 2 cups) over the baby spinach leaves.
  • Repeat steps 8 through 11 for the second layer.
  • Top with 3 more lasagna noodles, remaining pasta sauce, 2 cups mozzarella cheese and Parmesan cheese.
  • Bake uncovered for 30 to 40 minutes or until internal temperature reaches 145 degrees and the cheese is melted and bubbly.
  • Allow lasagna to cool for about 15 minutes before serving.


Make ahead of time and freeze until ready to cook. Or, cook and then wrap individual servings for freezer storage. Substitute your favorite vegetables. This recipe calls for about 8 cups raw or 4 cups cooked vegetables.


Serving: 1g | Calories: 459kcal | Carbohydrates: 37g | Protein: 27g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 96mg | Sodium: 917mg | Potassium: 804mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4535IU | Vitamin C: 18.9mg | Calcium: 461mg | Iron: 3.2mg