Roasted Vegetable Lasagna

Total Time
1 hr 35 min
25 min
1 hr 10 min
Roasted vegetable puree 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 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.

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