Best 7 Roasted Vegetable Lasagne Recipes

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Indulge in the symphony of flavors with our Roasted Vegetable Lasagne, a culinary masterpiece that harmonizes the vibrant colors and delectable tastes of nature's finest. This vegetarian lasagna recipe tantalizes taste buds with layers of roasted vegetables, creamy béchamel sauce, and tender lasagna sheets, culminating in a symphony of textures and flavors. Dive into a culinary adventure as we guide you through the steps of preparing this delightful dish, including variations like Roasted Butternut Squash Lasagna and Roasted Red Pepper Lasagna. Whether you're a seasoned home cook or a novice in the kitchen, our detailed instructions and helpful tips will ensure a successful and satisfying cooking experience. Vegetarian lasagna lovers, prepare to be amazed by this garden-fresh lasagna that's bursting with roasted vegetable goodness.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED VEGETABLE LASAGNA



Roasted Vegetable Lasagna image

"This recipe is a favorite of my vegetarian friends," writes Virginia Anthony of Jacksonville, Florida. "I lightened it by using egg substitute and reduced-fat cheese. I also added a few more vegetables."-Virginia C. Anthony, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 9 servings.

Number Of Ingredients 15

1 medium eggplant, peeled and cut into 1/4-inch slices
1/2 pound medium fresh mushrooms, cut into 1/4 inch slices
3 small zucchini, cut lengthwise into 1/4-inch slices
2 sweet red pepper, cut lengthwise into 6 pieces
3 tablespoons olive oil
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1 carton (15 ounces) reduced-fat ricotta cheese
1/4 cup grated Parmesan cheese
1/4 cup egg substitute
1 jar (26 ounces) chunky meatless spaghetti sauce
12 no-cook lasagna noodles
2 cups shredded part-skim mozzarella cheese
3 tablespoons minced fresh basil

Steps:

  • Coat two 15x10x1-in. baking pans with cooking spray. Place eggplant and mushrooms on one prepared pan. Place the zucchini and red pepper on the second pan. Combine the oil and garlic; brush over both sides of vegetables. Sprinkle with salt and pepper. , Bake, uncovered, at 400° for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant and mushrooms. Bake zucchini and red pepper 5-10 minutes longer or until edges are browned., In a large bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13x9-in. baking dish coated with cooking spray. Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce. , Cover and bake at 350° for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 361 calories, Fat 15g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 820mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 5g fiber), Protein 19g protein.

ROASTED-VEGETABLE LASAGNE



Roasted-Vegetable Lasagne image

Categories     Cheese     Dairy     Garlic     Herb     Pasta     Pepper     Vegetable     Bake     Roast     Vegetarian     Gourmet

Yield Makes 4 servings

Number Of Ingredients 14

1 large eggplant (1 1/2 pounds)
3 tablespoons extra-virgin olive oil
2 medium zucchini, trimmed and cut lengthwise into 1/4-inch-thick slices
2 red bell peppers, quartered lengthwise
1/2 teaspoon black pepper
1 3/4 teaspoons salt
2 garlic cloves, minced
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 1/2 cups whole milk
3 ounces Italian Fontina, coarsely grated (1 cup)
1 ounces finely grated Parmigiano-Reggiano (1/2 cup)
3 tablespoons finely chopped fresh basil
5 (6 3/4- by 3 1/2-inch) or 10 (7- by 6 3/4-inch) no-boil lasagne noodles

Steps:

  • Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.
  • Cut 3 (1/3-inch-thick) lengthwise slices from center of eggplant and reserve remainder for another use. Brush 2 large shallow baking pans with 1 tablespoon oil total, then arrange eggplant, zucchini, and bell peppers in 1 layer in pans. Brush vegetables with remaining 2 tablespoons oil and sprinkle with pepper and 1 1/4 teaspoons salt. Roast, switching position of pans halfway through roasting, until eggplant and zucchini are browned and tender, 15 to 20 minutes total, then transfer eggplant and zucchini to a plate. Turn peppers over and continue to roast until tender, about 10 minutes more. Transfer peppers to a bowl and cover, then let stand 10 minutes. Meanwhile, move 1 rack to middle position and leave oven on. Peel peppers.
  • While vegetables roast, cook garlic in butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, whisking frequently, until fragrant, about 30 seconds. Whisk in flour and cook, whisking constantly, 2 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking constantly. Reduce heat and simmer, whisking frequently, 8 minutes (sauce will thicken slightly when it first comes to a boil). Remove from heat and cool béchamel sauce, stirring occasionally, 10 minutes. Stir in cheeses, basil, and remaining 1/2 teaspoon salt.
  • Soak noodles in hot water just until pliable, 8 to 10 minutes.
  • Spread 2/3 cup sauce in an 8-inch square baking dish. Drain 1 large noodle or 2 small noodles on a clean kitchen towel (not terry cloth) and put over sauce in dish. Top with half of zucchini in 1 layer, 1/2 cup sauce, and another noodle (or 2). Make another layer with all of eggplant, 1/2 cup sauce, and another noodle (or 2), and another with all of bell peppers, 1/2 cup sauce, and another noodle (or 2). Top with remaining zucchini, 1/2 cup sauce, and another noodle (or 2). Cover completely with remaining sauce.
  • Bake until golden and bubbling, 25 to 30 minutes. Let stand in pan on a rack 20 minutes.

EASY ROASTED VEGETABLE LASAGNA



Easy Roasted Vegetable Lasagna image

Roasted vegetable lasagna that I've made for years.

Provided by cookntraveler

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Zucchini Lasagna Recipes

Time 1h20m

Yield 10

Number Of Ingredients 13

olive oil cooking spray
2 zucchini, sliced
2 green bell peppers, cut in 1-inch pieces
1 (8 ounce) package sliced fresh mushrooms
1 onion, cut into 8 wedges
1 tablespoon chopped fresh basil
1 clove garlic, pressed
½ teaspoon salt
¼ teaspoon ground black pepper
12 lasagna noodles
2 (28 ounce) jars pasta sauce
1 (16 ounce) package shredded mozzarella cheese
1 cup freshly shredded Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
  • Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
  • Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
  • Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
  • Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.

Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g

ROASTED VEGETABLE LASAGNA



Roasted Vegetable Lasagna image

How can you take and make yet another lasagna and make it different - well I took almost all the vegetables to the grill and cooked them there first and the flavors where awesome even better if you use a mesquite or hickory chip smoke

Provided by Ravenseyes

Categories     One Dish Meal

Time 1h25m

Yield 10 serving(s)

Number Of Ingredients 16

1 cup onion (diced)
1 cup celery (diced)
3 tablespoons garlic (minced)
1 teaspoon red pepper flakes (crushed)
3 cups cherry tomatoes
28 ounces pasta sauce (your favorite brand)
2 tablespoons basil or 2 tablespoons rosemary
2 medium eggplants (not peeled)
2 zucchini
2 yellow squash
5 carrots (peeled)
1 lb asparagus
2 red bell peppers
4 cups cheese or 5 cups silken tofu
olive oil
salt and pepper

Steps:

  • In a large pot add 2 tsps olive oil - add onions, celery, garlic and cook till onions are transparent. Add pepper flakes and tomatoes and simmer over low heat. Add your pasta sauce, herbs and continue to simmer while you create the remainder of the dish.
  • Take Eggplant and slice horizontally (all vegetables are done on horizontal cuts) slicing approximately 1/4" thick - place in a large dish cover with kosher salt and place a layer of plastic wrap over top of the eggplant - place a heavy object on top to weight the eggplant. Leave this until you can see a remarkable amount of fluids at the bottom of the dish. Approximately 50 minutes to and hour and a half. Wash the eggplant and pat dry - this is what is known as blanching or proofing your eggplant - it removes any bitterness the eggplant may have.
  • Cut the remainder of your vegetables - zucchini, squash and carrots in the same horizontal fashion approximately 1/4" thick. Along with the asparagus - place all of your vegetables in a large bowl and cover with a generous amount of Extra Virgin Olive oil, salt and pepper to taste. The Red Peppers can be roasted whole and then cleaned and cut into segments after grilling. Preheat your grill (indoor or outdoor - if using outdoor I sometimes try to add some hickory or mesquite smokiness to it) the grill should be close to 400 degrees -- place all of the vegetables on the grill - turning after 4-5 minutes or until a nice char has been made. Remove vegetables to a sheet pan to cool.
  • Take the asparagus and cut into 1 inch pieces and place in your sauce.
  • In a large 8 x 13 baking pan add 1/2 cup of your sauce to the bottom of the dish and spread evenly over the bottom. Arrange your eggplant over the bottom of the dish (these are used in place of any lasagna noodles that you would use in regular lasagna).
  • Using one half of your vegetables (except the zucchini and squash) layer them over top of the eggplant - using 1/3 of your sauce cover with sauce and then with the cheese. Your next layer will be the zucchini and squash. Repeat with your roasted vegetables - sauce and cheese - bake in 350 degree oven until cheese is bubbling and melted -- enjoy!

Nutrition Facts : Calories 297, Fat 13.7, SaturatedFat 7.4, Cholesterol 28.9, Sodium 867.7, Carbohydrate 32.5, Fiber 8.2, Sugar 16.1, Protein 14.9

ROASTED VEGETABLE LASAGNA



Roasted Vegetable Lasagna image

Categories     Mushroom     Pasta     Tomato     Bake     Low Fat     Vegetarian     Mozzarella     Ricotta     Zucchini     Self

Yield Makes 12 servings

Number Of Ingredients 16

1 lb plum tomatoes, cut in 1/4-inch slices
1 lb zucchini, cut in 1/4-inch slices
1 lb yellow squash, cut in 1/4-inch slices
2 red bell peppers, cut in 1-inch strips
2 green bell peppers, cut in 1-inch strips
1/2 lb mushroom caps, cut in 1/4-inch slices
1 tsp salt
1 tbsp olive oil
Vegetable-oil cooking spray
1 egg white, lightly beaten
2 containers (15 oz each) "lite" ricotta
2 tbsp bottled pesto sauce
1/3cup grated Parmesan
3 cans (14 1/2 oz each) diced tomatoes with garlic and onion
12 oven-ready lasagna noodles (1 package)
2 cups shredded lowfat mozzarella

Steps:

  • Preheat oven to 475°F. Toss plum tomatoes, zucchini, squash, peppers, mushrooms, salt, and oil in a bowl. Coat a baking sheet with cooking spray and place vegetables on it; roast 30 minutes. In a bowl, mix egg white, ricotta, pesto, and Parmesan. Coat a 9" x 12" baking pan with cooking spray. Spread 1 can tomatoes on the bottom. Top with 3 noodles. Spoon 1 1/4 cups ricotta mix over noodles, then a layer of 3 cups vegetables, then 1/2 cup mozzarella. Repeat this layer, starting with tomatoes. Add final can tomatoes, three noodles, remaining ricotta mix and vegetables. Top lasagna with last 3 noodles and 1 cup mozzarella. Cover with foil. Bake 30 minutes.

ROASTED-VEGETABLE LASAGNA



Roasted-Vegetable Lasagna image

Create a whole new love of vegetables with this noodles and cheese favorite!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 10

Number Of Ingredients 18

Olive oil cooking spray
2 medium bell peppers, cut into 1-inch pieces
1 medium onion, cut into 8 wedges, separated into pieces
2 medium zucchini, sliced (4 cups)
1 package (8 oz) fresh whole mushrooms, sliced (3 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion, chopped
2 tablespoons finely chopped garlic
1 can (28 oz) Muir Glen™ organic tomato puree
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
12 uncooked lasagna noodles
4 cups shredded mozzarella cheese (16 oz)
1 cup shredded Parmesan cheese (4 oz)

Steps:

  • Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, onion, zucchini and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with 1/2 teaspoon salt and the pepper.
  • Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
  • Meanwhile, spray 2-quart saucepan with cooking spray. In saucepan, cook chopped onion and garlic over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
  • Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. In small bowl, mix cheeses; set aside.
  • Reduce oven temperature to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the sauce in dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and 1 cup cheese mixture. Repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture.
  • Bake uncovered 20 to 25 minutes or until hot. Let stand 10 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 25 mg, Fat 1/2, Fiber 4 g, Protein 19 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 6 g, TransFat 0 g

ROAST VEGETABLE LASAGNE WITH SPINACH AND RICOTTA



Roast Vegetable Lasagne With Spinach and Ricotta image

A really delicious vegetarian lasagne - a recipe I've honed from all kinds of different sources, and lots of tinkering. Great for a Sunday night meal. All it needs is a simple side salad and maybe some garlic bread. If you can't get fresh lasagne sheets, dried ones which have been boiled for a few minutes are fine, but you really can't beat fresh pasta. Also, I use homemade pasta sauce (I make it while the vegies are cooking), but you can use store bought. Feel free to substitute whatever vegetables are in season - it's a very flexible recipe

Provided by kate.r.wilson

Categories     One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 20

1 medium carrot, chopped
2 medium zucchini, chopped
1 cup chopped mushroom
1/2 purple onion, chopped
1 green capsicum, chopped
1/2 aubergine, chopped
3 -4 garlic cloves, whole with base sliced off
1 tablespoon olive oil
1 tablespoon brown sugar
3 leaves of torn fresh basil
salt and pepper
250 g frozen chopped spinach
250 g ricotta cheese
100 g cubed feta cheese
30 g finely grated fresh parmesan cheese
salt and pepper
400 g fresh lasagna sheets
750 g pasta sauce
1 1/2 cups grated cheddar cheese
30 g finely grated fresh parmesan cheese

Steps:

  • Place the vegetables in a roasting dish, cover in the olive oil and brown sugar and season well with salt and pepper. Tear the basil over the top of the vegies.
  • Roast at 180C for around 45 minutes.
  • While the vegetables are roasting, make pasta sauce (if you are using homemade) and spinach/ricotta mix.
  • For the spinach and ricotta mix, defrost the spinach in the microwave.
  • Mix into the thawed spinach the ricotta, cubed feta and parmesan. Stir thoroughly and season with salt and pepper.
  • Layer the lasagne as follows: Pasta sauce on the bottom, then lasagne sheet, ricotta mix, lasagne sheet, vegetables (minus the garlic cloves), lasagne sheet, ricotta mix, lasagne sheet, pasta sauce, cheddar cheese. Finish off with the second amount of parmesan over the top of the lasagne (this helps create a great golden colour and a delicious flavour once it's cooked). I also like to add another dash of cracked pepper to the top for good measure.
  • Bake the lasagne at 180C for 30 - 40 minutes, or until the top is golden brown.
  • If you feel so inclined, you can use the roasted cloves of garlic to make garlic butter for homemade garlic bread. Yum!

Nutrition Facts : Calories 1060.8, Fat 42.6, SaturatedFat 22.7, Cholesterol 115.6, Sodium 1668.3, Carbohydrate 122.3, Fiber 14.2, Sugar 30.7, Protein 48.6

Tips:

  • Choose the right vegetables: Vegetables that roast well and hold their shape are ideal for this lasagna. Good options include eggplant, zucchini, bell peppers, mushrooms, and carrots.
  • Roast the vegetables properly: To get the best flavor and texture, roast the vegetables until they are tender and slightly caramelized. This will take about 20-30 minutes at 425 degrees Fahrenheit.
  • Make sure the lasagna is cooked through: The lasagna is done when the cheese is melted and bubbly and the vegetables are tender. This will take about 30-35 minutes in the oven.
  • Let the lasagna rest before serving: This will allow the flavors to meld and the lasagna to set. Let it rest for at least 10 minutes before slicing and serving.

Conclusion:

This roasted vegetable lasagna is a delicious and hearty vegetarian dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its colorful layers of roasted vegetables, creamy béchamel sauce, and gooey cheese, this lasagna is sure to be a hit with everyone at the table.

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