Roasted Vegetable Lasagna
All About This Roasted Vegetable Lasagna
This Roasted Vegetable Lasagna is the ultimate comfort food. Roasting the vegetables gives so much delicious flavor, and it’s a great way to pack in a bunch of vegetables for picky eaters. This is also one of those dishes that is even better the next day, so this would be perfect to meal prep for the week ahead!
Variations To This Recipe
Happily, you can make plenty of substitutions to this recipe based on your preferences and what you have on hand. Bell peppers, shredded carrots, and eggplant would make wonderful additions to this recipe. The possibilities are endless!
What You’ll Need
Equipment
- Knife
- Cutting board
- Baking sheet
- Frying pan
- Large pot
- Mixing bowl
- Spoon
- 9×13 baking dish
- Aluminum foil
Ingredients
- Squash
- Zucchini
- Red onion
- Mushrooms
- Salt
- Pepper
- Garlic powder
- Italian seasoning
- Baby spinach
- Garlic
- Lasagna noodles
- Part skim ricotta cheese
- Tomato sauce
- Fat free shredded mozzarella cheese
Prepping, Storing, And Freezing Instructions
You can prep this lasagna ahead of time and store it covered in the refrigerator until you are ready to bake it. If you are making this as a meal prep, store in the baking dish in the refrigerator and heat individual servings in the microwave or oven. If you would like to freeze this dish, I would recommend freezing it in individual portions wrapped in plastic wrap or aluminum foil. Then, night before you want to eat it, you can put your serving in the fridge to thaw overnight. The next day, you can microwave it for 2 minutes or so, or you can even put it in a cold oven and allow it to come to 350 degrees. Once it has reached that temperature, it should be ready to eat.
Nutritional Information
This Roasted Vegetable Lasagna makes eight servings. Each serving comes out to 286 calories, 10 WW Green SmartPoints®, 10 WW Blue SmartPoints®, and 5 WW Purple SmartPoints® if you use whole grain lasagna noodles.
Go here to calculate your own WW PersonalPoints™ for this recipe.
More Pasta Dishes
Are you looking for more pasta dishes? Be sure to check out my Healthy Mediterranean Pasta and Spinach, Tomato, And Onion Stuffed Shells!
If you make this recipe, please let me know! Leave a comment below, or post a picture and tag me on Facebook, Instagram, Pinterest, or Twitter with @cookingwithfudge or #cookingwithfudge.
Roasted Vegetable Lasagna
Equipment
- Knife
- Cutting board
- Baking sheet
- Frying pan
- Large pot
- Mixing bowl
- Spoon
- 9x13 baking dish
- Aluminum foil
Ingredients
- 1 squash chopped
- 1 zucchini chopped
- ½ red onion chopped
- 1 package (8 ounces) sliced white mushrooms
- 2 teaspoons salt divided
- 2 teaspoons pepper divided
- 2 teaspoons garlic powder divided
- 2 tablespoons Italian seasoning divided
- 1 bag 6 ounces baby spinach
- 3-4 cloves garlic minced
- 1 package 12 ounces lasagna noodles
- 32 ounces part skim ricotta cheese
- 2 cans 29 ounces tomato sauce (I use Contadina brand)
- 1 cup fat free shredded mozzarella cheese
Instructions
- Preheat your oven to 400 degrees.
- Chop the squash, zucchini, and red onion.
- Arrange with the mushrooms on a baking sheet.
- Coat with olive oil spray and season with half of the salt, pepper, garlic powder, and Italian seasoning.
- Roast for 20 minutes. You don’t want them to cook all the way through. You just want them to soften up a bit and get a little color!
- While the vegetables are roasting, saute the spinach until slightly wilted and add the garlic at the end so it doesn’t burn.
- If you are using regular lasagna noodles, boil those according to package directions to al dente. If you are using oven ready lasagna noodles, do skip this step.
- In a mixing bowl, combine the ricotta cheese with the rest of the salt, pepper, garlic powder, and Italian seasoning.
- Once everything is all set, you are ready to assemble the lasagna. In a 9x13 baking dish, layer a bit of tomato sauce, then lasagna noodles, half of the ricotta cheese, half of the spinach, and half of the roasted vegetables.
- Repeat one more time and top with the last bit of lasagna noodles, sauce, and top with shredded mozzarella cheese.
- Cover with aluminum foil and bake at 400 degrees for 40 minutes, then remove the aluminum foil and bake for another 20 minutes.
Notes
Nutrition
I love vegetable lasagna, this looks great, with ricotta and mozzarella the flavors are on another level!
Thank you so much!
We make lasagne all the time but have never actually made a vegetarian one! Love the inclusion of all these delicious vegetables. I also really like that you used ricotta. Never thought to do that. Will definitely be giving that a go!
Thank you so much, Amy! I hope you love it!
We have been trying to cot of meat and looking for veg options for our family favourite meat ideas. This one couldn’t be more perfect. Thanks
You’re so welcome, Sunrita! I hope you like it!
This recipe is crazy good! Love the veggie option!
Thank you so much, Jill!
I love the flavors in this lasagna. Roasting the veggies first makes such a big difference in the flavor. We’ll make it again.
I’m so happy to hear you loved it, Lizet!
I’ve had to cut out pasta and I’m really looking forward to this. I’ve added the ingredients to my shopping list so I can make it right away.
I hope you like it, Kim! You’ll have to let me know what you think!
How awesome! I love this so much!
Thank you, Jessica! I appreciate it!
I made this for dinner last night after seeing someone post it on IG. The smells coming from my kitchen had all of our mouths watering. It was DELICIOUS!! The roasted flavors of the veggies really put this dish over the top. Even my meat loving husband loved it!! I will definitely be making this again & I’ve already shared with several friends.
Brandy, thank you so much for letting me know! I’m delighted to hear your family loved it, and I so appreciate you sharing the recipe with your friends!