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Roasted Vegetable Lasagna

Russ Myers


This is a great recipe to use when all the vegetables are coming in right out of the garden.

★★★★★ 1 vote
25 Min
1 Hr 15 Min


lasagna noodles, cooked according to package directions and drained
1 can(s)
(8 ounces) mushrooms, halved
1 medium
zucchini halved lengthwise and cut crosswise into 1/2- inch pieces
1 medium
yellow squash, halved lengthwise and cut crosswise into 1/2- inch pieces
1 large
yellow bell pepper, cut into 1- inch pieces
1 large
red bell pepper, cut into 1- inch pieces
1 small
red onion, cut into 1- inch pieces
2 Tbsp
balsamic vinegar
1 tsp
olive oil
2 clove
garlic, minced
1/2 tsp
dried rosemary, crushed
1 jar(s)
(26 ounces) spaghetti sauce
15 oz
ricotta cheese
1 pkg
(10 ounces) frozen chopped spinach, thawed, squeezed dry
1 large
egg white
1/4 tsp
red pepper flakes
1 c
(4 ounces) shredded mozzarella cheese
1/4 c
grated parmesan cheese

How to Make Roasted Vegetable Lasagna


  • 1Preheat oven to 425 degrees F

    Coat a shallow metal roasting pan with cooking spray. Add mushrooms, zucchini and yellow squash, bell pepper and onion.
  • 2In a small dish, combine vinegar, oil, garlic and rosemary; brush evenly over vegetables. Bake vegetables for 15 minutes and toss. Continue baking 8 to 10 minutes longer or until vegetables are browned and tender.

    Spoon 1 cup spaghetti sauce over the bottom of a 13 x 9- inch baking dish. Arrange 4 pieces of lasagne (3 lengthwise, 1 width-wise) over the sauce. Cover lasagne with 1 cup sauce.
  • 3In a medium bowl, combine ricotta cheese, spinach, egg white and hot red pepper flakes. Drop half the cheese mixture by spoonfuls over sauce; arrange half of the roasted vegetables between spoonfuls of cheese mixture.

    Arrange another 4 pieces of lasagne over cheese and vegetables, pressing lightly; top with 1 cup sauce.
  • 4Repeat layering with remaining cheese, roasted vegetables, 4 pieces of lasagne and remaining sauce.

    Reduce oven temperature to 375 degrees F.
  • 5Cover lasagne with foil; bake 45 minutes. Uncover; sprinkle with mozzarella and Parmesan cheese; continue baking, uncovered, 5 minutes or until cheese is melted. Let stand 10 minutes before serving.

Printable Recipe Card

About Roasted Vegetable Lasagna

Course/Dish: Pasta, Other Main Dishes
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian