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

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Step 2

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

Step 3

Arrange zucchini slices, bell pepper pieces, sliced mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables; coat with cooking spray. Season with salt and black pepper.

Step 4

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

Step 5

Heat pasta sauce in a saucepan over medium-high heat to a simmer. Combine mozzarella and Parmesan cheeses in a bowl.

Step 6

Pour 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce to cover. Spread 1/4 roasted vegetables over noodles, top with 1/4 sauce, sprinkle 1/4 cheese mixture over sauce. Repeat layers 3 more times, ending with cheese mixture.

Step 7

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