Easy Roasted Vegetable Lasagna

Zucchini, bell peppers, mushrooms, and onion are roasted in the oven before being layered between noodles, tomato sauce, and plenty of mozzarella and Parmesan cheese.

• Preparation Time: 35 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 10 mins
• Calories: 410 Calories

Ingredients

• 1 tablespoon chopped fresh basil
• 1 (8 ounce) package sliced fresh mushrooms
• 2 zucchini, sliced
• 1 clove garlic, pressed
• 12 lasagna noodles
• 1 (16 ounce) package shredded mozzarella cheese
• olive oil cooking spray
• 1 cup freshly shredded Parmesan cheese
• 2 (28 ounce) jars pasta sauce
• 2 green bell peppers, cut in 1-inch pieces
• 1 onion, cut into 8 wedges
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt

Recipe Instructions

Step 1

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

Step 2

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 3

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 4

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

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.