Easy Roasted Vegetable Lasagna

Recipesfull introduces to you: Vegetarian Recipes. (Easy Roasted Vegetable Lasagna). Roasted vegetable lasagna that I've made for years.

Brief

Prep 35 mins

Cook: 35 mins

Additional: 10 mins

Total: 1hr20 mins

Servings: 10

Yield: 1 9x13-inch lasagna

Easy Roasted Vegetable Lasagna

Ingredients

olive oil cooking spray

2 zucchini

sliced

2 green bell peppers

cut in 1-inch pieces

1 (8 ounce) package sliced fresh mushrooms

1 onion

cut into 8 wedges

1 tablespoon chopped fresh basil

1 clove garlic

pressed

½ teaspoon salt

¼ teaspoon ground black pepper

12 lasagna noodles

2 (28 ounce) jars pasta sauce

1 (16 ounce) package shredded mozzarella cheese

1 cup freshly shredded Parmesan cheese

Tips

Directions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.

Step 2

Arrange zucchini bell peppers mushrooms and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.

Step 3

Bake in preheated oven until vegetables are lightly browned and tender 10 to 25 minutes.

Step 4

Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water stirring occasionally until cooked through but firm to the bite about 8 minutes. Drain.

Step 5

Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.

Step 6

Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times ending with the cheese.

Step 7

Bake in preheated oven until cheese is melted and sauce is bubbly 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.

Nutritional Information

Easy Roasted Vegetable Lasagna

Servings Per Recipe:10

Calories: 409.9

% Daily Value *

Protein: 22.2g 44%

Carbohydrates: 48.4g 16%

Dietary Fiber: 6.3g 25%

Sugars: 17.4g

Fat: 14.6g 22%

Saturated Fat: 7.3g 36%

Cholesterol: 38mg 13%

Vitamin A Iu: 1177.9IU 24%

Niacin Equivalents: 12.3mg 95%

Vitamin B6: 0.5mg 33%

Vitamin C: 30.4mg 51%

Folate: 101.9mcg 26%

Calcium: 508.5mg 51%

Iron: 2.5mg 14%

Magnesium: 73.5mg 26%

Potassium: 829.6mg 23%

Sodium: 1183.6mg 47%

Thiamin: 0.2mg 17%

Calories From Fat: 131.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.