Pantry Checklist

Get the free Healthy Pantry Checklist

Familystyle Food

Roasted Vegetable Lasagna

A family favorite: Fresh, healthy lasagna loaded with colorful roasted vegetables and three different cheeses. 

Roasted Vegetable Lasagna

Roasted vegetable lasagna was one of my most requested recipes when I was a personal chef.

Some of my clients were long-term regulars, and each time I cooked for them I’d take care to change their menus.

I wanted to offer families variety while trying to stick to their dietary needs – whether the menu was vegetarian, gluten-free, low-carb or keto.

But, it turns out they would often ask for the same favorite dishes over and over again.

Roasted Vegetable Lasagna

Besides the abundance of roasted vegetables, what makes this lasagna a standout is the nice balance of pasta, cheese, vegetables and light sauce.

You can eat a serving without needing to take a nap afterward!

Roasted Vegetable Lasagna

This roasted vegetable lasagna was a recipe I made on repeat for one of my vegetarian clients, and now I can say that I know why she liked it so much — it’s beautifully loaded with colorful vegetables, satisfying and comforting all at once.

Tips for making roasted vegetable lasagna

  • You can make the fresh cherry tomatoes sauce as directed in the recipe, but feel free to use your favorite sauce instead. You’ll need one quart of sauce.
  • Mix up the variety of vegetables in the filling according to what you like and have on hand, just be sure you have about four cups total bite-size vegetables that are roasted or cooked until tender.
  • Other vegetables to try: mushrooms, leeks, butternut squash, kale or other greens.

Best pan to use for making lasagna:

This recipe makes a square lasagna that serves about 6 – 8 people, baked in an 8 x 8-inch pan.

Depending on what’s handy, I alternate between using a few different pans when I make lasagna:

My favorite ceramic baking dish and a simple square cake pan.

If you want to double this lasagna recipe for a larger crowd, a rectangular baking pan or glass/ceramic dish that’s 13 x 9 inches will do the trick.

For more vegetable recipes and ideas, check out the seasonal vegetable planner.

Yield: 6 - 8 servings

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna
Roasted Vegetable Lasagna full of colorful vegetables and fresh tomato sauce - a healthy family favorite!
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes

Ingredients

Roasted Cherry Tomato Sauce:

  • 2 pounds cherry tomatoes
  • 2 whole garlic cloves, peeled
  • 2 tablespoons extra-virgin olive oil
  • Salt

For Lasagna:

  • 1 medium eggplant (peeled if desired), diced
  • 2 bell peppers red, orange or yellow, diced
  • 2 small zucchini (less than 6-inches long), diced
  • 1 red onion, thinly sliced
  • Salt and freshly ground black pepper
  • Extra-virgin olive oil
  • 2 cups baby spinach 
  • 1 pound whole milk ricotta
  • 1/2 pound fontina or soft havarti cheese, coarsely grated
  • 12 sheets no-boil lasagna noodles
  • 1/2 cup grated fresh Parmesan cheese, plus additional for serving

Instructions

To make the sauce:

  1. Heat oven to 425 degrees. Toss the tomatoes on a large rimmed baking sheet with the garlic, oil and 1 teaspoon salt. Roast until the tomatoes are very soft and slightly browned, about 25 minutes.
  2. Cool the tomatoes 10 minutes then scrape into a blender or food processor and blend until smooth.

To make the lasagna:

  1. Put the eggplant, bell peppers, zucchini, and red onion in a large bowl. Add 1 1/2 teaspoons salt, ground pepper to taste and 1/4 cup olive oil and toss to coat.
  2. Transfer to a large rimmed baking sheet and roast until the vegetables are soft and slightly browned, about 25 minutes. Remove from the oven and immediately add the spinach. Toss with tongs to mix together and wilt the greens.
  3. Reduce oven temperature to 400 degrees.
  4. Lightly coat an 8 x 8-inch baking pan with olive oil. Ladle 1/4-cup tomato sauce evenly over the bottom of the pan. 
  5. Make three layers in the pan as follows: 3 pasta sheets, slightly overlapping, topped evenly with 1/3 of the vegetables, ricotta, fontina and 1/4 cup sauce. Finish the final top layer with the remaining sauce and the Parmesan cheese.
  6. Cover the pan with foil and bake 35 minutes. Take a peek under the foil - if the sauce is bubbling, the cheese melted and the noodles tender, it's done. If not, cover and bake an additional 5 to 10 minutes. Remove the pan from the oven and let cool for about an hour before serving. Sprinkle with additional Parmesan cheese.

Notes

  • The vegetables can be roasted the day before making the lasagna to save time. Or assemble the whole lasagna, cover and refrigerate up to a day ahead before baking.
  • You can use your favorite tomato sauce instead of making the roasted cherry tomato sauce. You'll need 4 cups sauce (1 quart).

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 368 Total Fat: 24g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 67mg Sodium: 512mg Carbohydrates: 23g Fiber: 5g Sugar: 10g Protein: 19g
Nutrition information is automatically calculated by Nutritionix. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate with your favorite calculator.
© Karen/Familystyle Food
Cuisine: italian/vegetarian

Kitchen tools to make vegetable lasagna:


Pin this Recipe

Roasted Vegetable Lasagna

Reader Interactions

Comments

  3. I’ve made this twice in the last week. SO. GOOD. The sauce if perfect. I subbed yellow squash for eggplant but otherwise followed it exactly. Thank you!

    Reply

  4. Hello…I would love to try this recipe…do you have a favorite cheese you recommend to replace the fontina? Thank you so much!!!

    Reply

  7. Absolutely DELICIOUS!!!! I will be making this forever! I did make my own ricotta cheese ahead of time! I can’t wait to make this for my husband! A vegetarian meal he’ll be able to agree with 🤤

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.