Photo of Roasted vegetable lasagna by WW

Roasted vegetable lasagna

SmartPoints® value per serving
Total Time
1 hr 35 min
25 min
1 hr 10 min
A roasted vegetable puree gives this lasagna a flavorful twist in place of traditional tomato sauce. Another layer of the deeply flavored roasted vegetables provides more flavor, beautiful color and a range of textures from crunchy to tender. Roasting the vegetables before composing the layers not only develops more flavor in the vegetables but cooks out the water in them so this lasagna does not come out soupy. The rich laters of lasagna noodes and cheeses are still present to sustain the homey feel of this ultra-popular comfort food. A simple green salad is a perfect companion to round out your meal.


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 medium clove(s), peeled and chopped

Olive oil

2 tsp

Table salt

1 tsp, or more to taste

Black pepper

¼ tsp, or more to taste

Uncooked lasagna noodles

9 item(s), cooked and drained

Grated Parmesan cheese

¼ cup(s)

Part-skim mozzarella cheese

¾ cup(s), shredded


  1. Preheat oven to 425°F.
  2. In roasting pan, combine vegetables and garlic with olive oil. Bake until vegetables are tender, stirring occasionally, about 20 to 25 minutes.
  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 of vegetable purée into bottom of a 9 X 13-inch baking dish.
  5. Place three noodles over purée. Top with 1/2 cup of purée, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, purée and cheese.
  6. Bake until bubbly, about 40 to 45 minutes. Slice into 6 pieces and serve.


This recipe is part of our Cook Once, Eat All Week series. To learn more about this month's theme: make ahead pasta bakes and casseroles, click here.