Photo of Roasted Vegetable Lasagna by WW

Roasted Vegetable Lasagna

PersonalPoints™ per serving
Total Time
1 hr 20 min
15 min
1 hr 5 min
Roasted vegetable purée gives lasagna a new twist! For variety, substitute zucchini or yellow squash for the eggplant.


Uncooked eggplant(s)

3 medium, cut into 1/2-inch pieces

Sweet red pepper(s)

3 medium, chopped

Fresh tomato(es)

4 small, plum, seeded and chopped

Garlic clove(s)

4 clove(s), large, peeled and chopped

Olive oil

2 tsp(s)

Table salt

1 tsp(s)

Black pepper

¼ pinch

Uncooked lasagna noodles

9 serving(s), (9 noodles), cooked and drained

Grated Parmesan cheese

¼ oz

Part-skim mozzarella cheese

¾ cup(s), shredded, shredded


  1. Preheat oven to 425°F.
  2. In roasting pan, combine vegetables and garlic with olive oil. Bake 20 minutes or until vegetables are tender, stirring occasionally.
  3. Place half of vegetables, salt and pepper, and 1/2 cup water in food processor and process until smooth.
  4. Spoon 1/2 cup vegetable purée into bottom of 9x13-inch (23x33 cm) baking dish.
  5. Place three noodles over purée. Top with 1/2 cup purée, 1/2 of the remaining vegetables, 2 tablespoons Parmesan cheese, and 1/4 cup mozzarella cheese. Repeat. Top with remaining 3 noodles, remaining sauce and cheese.
  6. Bake until bubbly, about 45 minutes.