Roasted Vegetable Lasagna

Prep Time
25 min
Cook Time
70 min
Recipe Details
  • 3 medium uncooked eggplant(s), cut into 1/2-inch pieces
  • 3 medium sweet red pepper(s), chopped
  • 4 small fresh tomato(es), plum, seeded and chopped
  • 4 clove(s) garlic clove(s), peeled and chopped
  • 2 tsp olive oil
  • 1 tsp table salt, or more to taste
  • 1/4 tsp black pepper, or more to taste
  • 9 item(s) uncooked lasagna noodles, cooked and drained
  • 1/4 cup(s) grated Parmesan cheese
  • 3/4 cup(s) part-skim mozzarella cheese
  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.

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