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5 from 19 votes

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!
Course Main Course
Cuisine Italian
Keyword Cheese, Garlic, Lasagna, Main Dish, Mushrooms, Onion, Pasta, Spinach, Squash, Vegetarian, Zucchini
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 286kcal


  • Knife
  • Cutting board
  • Baking sheet
  • Frying pan
  • Large pot
  • Mixing bowl
  • Spoon
  • 9x13 baking dish
  • Aluminum foil


  • 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


  • 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.


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.
Recipe URL: https://cookingwithfudge.com/roasted-vegetable-lasagna/


Serving: 1serving | Calories: 286kcal | Carbohydrates: 31g | Protein: 21g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 906mg | Potassium: 626mg | Fiber: 4g | Sugar: 4g | Vitamin A: 10539IU | Vitamin C: 25mg | Calcium: 521mg | Iron: 2mg