Roasted Vegetable Lasagna Recipe

Roasted Vegetable Lasagna is a very popular recipe. Learn how to make/prepare Roasted Vegetable Lasagna by following this easy recipe.
Roasted Vegetable Lasagna Recipe
Preparation Time 15 Minutes
Cooking Time 75 Minutes
Difficulty Average
Recipe Type Veg.
  • 1 large Eggplant (thickly sliced into round shape)
  • 1 cup medium fresh Mushrooms (sliced)
  • 3 small Zucchini (sliced)
  • 2 sweet Red Peppers (slice lengthwise)
  • 3 tbsp Olive Oil
  • 1 clove Garlic (minced)
  • 1 tsp Salt
  • ½ tsp Pepper
  • 1 (10 oz) can Ricotta Cheese
  • ¼ cup Parmesan Cheese (grated)
  • ¼ cup Egg Substitute
  • 1 (26 oz) jar meatless Spaghetti Sauce
  • 12 no-boil Lasagna Noodles
  • 2 cups Mozzarella Cheese (shredded)
  • 3 tbsp fresh Basil (minced)
How to make Roasted Vegetable Lasagna:
  • Butter two (15x10x1-inch) baking pans and arrange eggplant and mushrooms on one of them.
  • Arrange the zucchini and red pepper on other pan.
  • Combine the oil and garlic; brush over both sides of vegetables.
  • Sprinkle with salt and pepper.
  • Bake uncovered, at 400 degrees F for 15 minutes on each side, turning once.
  • Remove eggplant and mushrooms and bake zucchini and red pepper for another 5-10 minutes.
  • Combine the ricotta cheese, Parmesan cheese and egg substitute. Set aside.
  • Spread ¼ cup of pasta sauce in a 13x9x2-inch buttered baking dish.
  • Place lasagna noodles over it followed by half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese.
  • Sprinkle with half of basil. Repeat layers. Finish layering with the remaining noodles and pasta sauce.
  • Cover and bake at 350 degrees F for 40 minutes. Sprinkle with remaining cheese and bake uncovered for another 5-10 minutes. Leave 5-7 minutes and slice to serve.