Recipes and Cooking Roasted Vegetable Lasagna 4.0 (17) 3 Reviews Enjoy a meatless pasta night with this comforting lasagna recipe full of cheese and roasted veggies. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 35 mins Bake Time: 50 mins Broil Time: 12 mins Stand Time: 10 mins Total Time: 107 mins Servings: 12 Jump to Nutrition Facts Ingredients 12 packaged dried lasagna noodles 4 cup zucchini, cut into bite-size pieces 2 ½ cup thinly sliced carrots (5 medium) 2 cup fresh cremini or button mushrooms, halved 1 ½ cup coarsely chopped red or green sweet pepper (3 small) ¼ cup olive oil 1 tablespoon dried Italian seasoning, crushed ½ teaspoon salt ½ teaspoon ground black pepper 1 12 ounce carton cottage cheese 1 egg, beaten ½ cup grated Parmesan cheese 1 26 ounce jar marinara pasta sauce 3 cup shredded mozzarella cheese (12 ounces) Directions Cook noodles according to package directions; drain. Rinse with cold water; drain again. Place noodles in a single layer on a sheet of foil; set aside. Meanwhile, preheat broiler. In a large bowl combine zucchini, carrots, mushrooms, and sweet peppers. Drizzle vegetables with oil; sprinkle with Italian seasoning, salt, and black pepper. Toss well to combine. Place vegetable mixture in a shallow roasting pan. Broil vegetables 5 to 6 inches from the heat for 6 minutes. Stir vegetables. Broil for 6 to 8 minutes more or until light brown and tender. Set vegetables aside. In a medium bowl combine cottage cheese, egg, and 1/4 cup of the Parmesan cheese; set aside. Reduce oven temperature to 375°F. Grease a 3-quart rectangular baking dish. Place one-third of the marinara sauce in prepared baking dish. Layer four of the cooked noodles on top of the sauce. Top with half of the roasted vegetables, one-third of the sauce, and one-third of the mozzarella cheese. Add four more noodles, all of the cottage cheese mixture, and one-third of the mozzarella cheese. Add the remaining four noodles, the remaining vegetables, the remaining sauce, and the remaining mozzarella cheese. Sprinkle with the remaining 1/4 cup Parmesan cheese. Cover baking dish with plastic wrap, then with foil. Freeze for up to 1 month. To serve, thaw in refrigerator overnight (lasagna may still be a bit icy). Preheat oven to 375 degrees F. Remove plastic wrap; re-cover with foil. Bake for 1 hour. Uncover. Bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving. If desired, top with freshly shredded Parmesan cheese. Print Nutrition Facts (per serving) 310 Calories 15g Fat 29g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 310 % Daily Value * Total Fat 15g 19% Saturated Fat 6g 30% Cholesterol 45mg 15% Sodium 741mg 32% Total Carbohydrate 29g 11% Total Sugars 12g Protein 17g Vitamin C 0.6mg 3% Calcium 323.1mg 25% Iron 2.7mg 15% Potassium 771mg 16% Folate, total 108.9mcg Vitamin B-12 1.3mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.