Roasted Vegetable Lasagna with Roasted Red Pepper Sauce

[ 1 ] March 11, 2013 |

Roasted Vegetable Lasagna

You won’t miss the meat in this delicious Roasted Vegetable Lasagna. The roasted red pepper sauce give an amazing taste to the lasagna. A nice change from the regular tomato sauce.

When feeding a crowd, lasagna is the perfect choice.

Roasted Vegetable Lasagna

The roasted vegetables bring a rich flavor to the lasagna. A comforting dish for a meatless meal.

Serve with a fresh green salad and some crusty bread.

Roasted Vegetable Lasagna

You can substitute your favorite vegetables. Eggplant and mushrooms are also a great choice and bring a meaty flavor to the dish.

This recipe is adapted from Cooking Light Magazine!

Roasted Vegetable Lasagna with Roasted Red Pepper Sauce
Serves: 8-9
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 red bell peppers, cut into 1-inch pieces
  • 2 green bell peppers cut into 1-inch pieces
  • 3 yellow squash, halved lengthwise and cut into 1-inch pieces (about 1½ pounds)
  • 3 zucchini, halved lengthwise and cut into 1-inch pieces
  • 1 large onion, cut into 16 wedges
  • 4 garlic cloves, minced
Cheese mixture:
  • 2 cups low fat ricotta
  • ¼ cup chopped fresh basil
  • 1 teaspoon dried oregano
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 2 (14.5-ounce) can diced tomatoes, undrained
  • 1 (7-ounce) bottle roasted red bell peppers, undrained
  • ⅛ teaspoon crushed red pepper
  • 10 oz bag frozen spinach, thawed and squeezed of all moisture
  • ½ cup grated parmesan
  • 1½ cups (6 ounces) grated mozzarella
  • 9 cooked lasagna noodles
  1. Preheat oven to 450°.
  2. Combine oil, salt, ½ teaspoon black pepper, red peppers, green peppers, squash, zucchini, and onion on a baking sheet; toss well. Bake at 450° for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl. Set aside.
  3. Decrease oven temperature to 375°.
  4. To prepare cheese mixture, combine ricotta, basil and oregano in a bowl.
  5. To prepare sauce, place vinegar, salt, black pepper, garlic, diced tomatoes, roasted red peppers and crushed red pepper, in a blender; process until smooth.
  6. Spray a 9 x 13-inch baking dish with non stick cooking spray.
  7. Pour ½ cup of sauce onto the bottom of the dish (just a thin layer).
  8. Cover the sauce with a layer of lasagna noodles (I used no boil noodles, but you can use noodles that require you to pre-boil, just boil them according to the package instructions).
  9. Top the noodles with ½ of the thawed spinach, ½ of the roasted vegetables, ½ of the ricotta, ½ cup shredded mozzarella, and ½ cup sauce.
  10. Repeat layering: noodles, remaining spinach, remaining roasted vegetables, remaining ricotta, ½ cup shredded mozzarella, ½ cup sauce.
  11. Final layer: noodles, remaining sauce, remaining mozzarella, ½ cup grated parmesan
  12. Bake the lasagna for about 1 hour, until it’s bubbling along the edges and golden brown.
  13. Let to rest for about 10 minutes before slicing and serving.


Roasted Vegetable Lasagna

Marie Poulin
Marie Poulin is a passionate food blogger and professional personal chef who enjoys sharing her healthy, inventive, recipes. You can find her on social media and subscribe to her blog to receive instant blog updates and receive a free ebook, Tasty Quinoa Recipes!

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Category: Healthy Choices, Main Dishes, Pasta, Vegetarian

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