Roasted Vegetable Lasagna


Enjoy a meatless pasta night with this comforting lasagna recipe full of cheese and roasted veggies.

Roasted Vegetable Lasagna
Photo: Andy Lyons
Prep Time:
35 mins
Bake Time:
50 mins
Broil Time:
12 mins
Stand Time:
10 mins
Total Time:
1 hrs 47 mins


  • 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)


  1. 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.

  2. 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.

  3. 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.

  4. In a medium bowl combine cottage cheese, egg, and 1/4 cup of the Parmesan cheese; set aside. Reduce oven temperature to 375°F.

  5. 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.

  6. Cover baking dish with plastic wrap, then with foil. Freeze for up to 1 month.

  7. 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.

Nutrition Facts (per serving)

310 Calories
15g Fat
29g Carbs
17g Protein
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.

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