Simple and savory roasted vegetable lasagna featuring layers of perfectly roasted vegetables and a rich, cheesy sauce.
Ingredients List
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olive oil cooking spray
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2 zucchini, sliced
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2 green bell peppers, cut in 1-inch pieces
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1 (8 ounce) package sliced fresh mushrooms
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1 onion, cut into 8 wedges
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1 tablespoon chopped fresh basil
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1 clove garlic, pressed
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½ teaspoon salt
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¼ teaspoon ground black pepper
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12 lasagna noodles
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2 (28 ounce) jars pasta sauce
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1 (16 ounce) package shredded mozzarella cheese
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1 cup freshly shredded Parmesan cheese
Step-by-Step Instructions
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Preheat your oven to 400°F (200°C) and lightly grease a large baking sheet with cooking spray.
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Arrange zucchini, bell peppers, mushrooms, and onion wedges on the prepared baking sheet. Sprinkle basil and garlic over the vegetables and mist with cooking spray. Season with salt and pepper to taste.
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Roast in the oven for 10 to 25 minutes, or until the vegetables are tender and slightly browned.
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In a large pot, bring lightly salted water to a boil. Cook lasagna noodles for about 8 minutes, stirring occasionally until tender yet firm to the bite. Drain and set aside.
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In a saucepan, heat pasta sauce over medium-high heat. In a separate bowl, combine mozzarella and Parmesan cheeses.
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Spread 1/3 cup of pasta sauce on the bottom of a 9x13-inch baking dish. Layer 3 lasagna noodles on top. Add a quarter of the roasted vegetables, followed by a quarter of the sauce, and top with a quarter of the cheese mixture. Repeat this layering process three more times, finishing with a final layer of cheese.
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Bake in the preheated oven for 20 to 25 minutes, until the cheese is melted and bubbly. Let the lasagna rest for 10 minutes before slicing and serving.
Nutritional Information (per serving)
| 410 | Calories |
| 15g | Fat |
| 48g | Carbs |
| 22g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 410 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 7g | 37% |
| Cholesterol 38mg | 13% |
| Sodium 1184mg | 51% |
| Total Carbohydrate 48g | 18% |
| Dietary Fiber 6g | 23% |
| Total Sugars 17g | |
| Protein 22g | 44% |
| Vitamin C 30mg | 34% |
| Calcium 509mg | 39% |
| Iron 3mg | 14% |
| Potassium 830mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5