Tuesday, October 2, 2012

Roasted Vegetable Lasagna

Never thought I would ever want to make a vegetable lasagna. Ever since I tried and liked eggplant parmesan I have changed my feelings about vegetables in pasta. I have seen several versions of roasted vegatable lasagna made with broccoli and carrots, but carrots in lasagna just doesn't sound so good to me. I decided to go with eggplant, zucchini and mushroom for this lasagna. I was thinking vegetable lasagna equals healthy lasagna, but not so much because there is still a load of cheese in it. Can't have lasagna without cheese right?! I did use reduced fat cheese. So it was better than regular lasagna. I did really like this version because it reminded me of eggplant parmesan. It was a delicious new rendition of lasagna to change up an old favorite.

Roasted Vegetable Lasagna
Adapted from Taste of Home

1 medium eggplant, cut in 1/4 inch thick slices
8 oz portabello mushrooms, sliced
2 medium zucchini, sliced
3 tablespoons olive oil
15 oz carton reduced fat ricotta cheese
2 cups mozzerella cheese
1/4 cup grated parmesan cheese
1 egg
28 oz can smashed San Marzano tomatoes
28 oz can tomato sauce
1 cup white wine
2 tablespoons minced garlic
1 tablespoon dried oregano
12 no-cook lasagna noodles

Preheat oven to 400 degrees.

Coat 2 baking pans with cooking spray. Spread out sliced vegetables on pans and top with olive oil, salt and pepper.

Bake for 15 minutes, then flip vegetables and bake an additional 10 minutes.

Meanwhile make the sauce. Combine tomatoes, sauce, wine, oregano and garlic in a large pot. Mix well and simmer until vegetables are ready.

Meanwhile in a medium bowl combine parmesan cheese, ricotta cheese and egg and mix well. Set aside.

Once vegetables are done reduce oven temperature to 350 degrees.

In a 9 x 13 baking dish coated with cooking spray spread a thin layer of sauce. Top with one layer of noodles. Top with half of ricotta cheese mixture. Top with half of roasted vegetables. Top with 1/3 or remaining sauce. Then top with 2/3 cup of mozzerella cheese. Repeat layers. Top with final layer of noodles, rest of the sauce and cheese.

Cover with aluminum foil and bake for 45 minutes. Take off foil and bake for 5 more minutes.

Allow to rest for 10 minutes.

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This recipe is linked on:   Mix it Up MondaysMelt in your Mouth MondaysMust Try MondayOn the Menu Monday,  Makin You Crave Monday Slightly Indulgent TuesdayTempt My Tummy TuesdayTrick or Treat TuesdayTotally Tasty TuesdaysTasty Tuesday PartyTalent Show TuesdaysFoodie Friends Friday,  Foodie Friday, Full Plate ThursdayLink it up ThursdayCreative ThursdayFantastic Thursday,Show and Tell SaturdayStrut Your Stuff SaturdayFoodie FridayKitchen Fun with my 3 SonsWeekend Potluck


  1. I used to make eggplant lasagna for a family that I was nannying. It was so easy! Thanks for sharing at Must Try Monday :).

  2. Hi Stephanie,
    We just love a great Vegetable Lasagna and your recipe looks awesome! Enjoy your weekend and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Eggplant and mushrooms are perfect meat substitutes. Great idea of lasagna. Thanks for sharing this on foodie friday.

  4. Yum! this looks delish! Great alternative for a meat free night. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.