Lasagna with Slow-Roasted Tomato Sauce

Lasagna with Slow-Roasted Tomato Sauce

8 Reviews
From: EatingWell Magazine May/June 2012

Slow-roasting the tomatoes gives the tomato sauce for this lasagna recipe an intense depth of flavor—which is then enhanced by the umami in onions, Parmesan and spinach. The lasagna noodles are layered into the lasagna uncooked; the moisture from the fresh spinach cooks them perfectly as the lasagna bakes in the oven.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • Sauce
  • 3 pounds plum tomatoes, halved lengthwise
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons dried basil, divided
  • 1 1/4 teaspoons dried oregano, divided
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 cup water
  • 1 6-ounce can tomato paste
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • Lasagna
  • 1 15- to 16-ounce container part-skim ricotta cheese
  • 1 1/2 cups reduced-fat shredded mozzarella, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon freshly ground pepper
  • 9 lasagna noodles (uncooked), preferably whole-wheat
  • 10 ounces baby spinach


  • Active

  • Ready In

  1. To prepare sauce: Preheat oven to 300 °F. Coat a baking sheet with cooking spray.
  2. Combine tomatoes, 1 tablespoon oil, 1 teaspoon basil and 1 teaspoon oregano in a large bowl. Arrange the seasoned tomato halves, cut-side up, on the prepared baking sheet. Bake in the center of the oven until the tomatoes are very soft, 2 hours. Let cool 15 minutes. Transfer the tomatoes to a work surface and coarsely chop.
  3. Heat the remaining 1 tablespoon oil in a medium saucepan over medium-high heat. Add onion, garlic, the remaining 1 teaspoon basil and 1/4 teaspoon oregano; cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the roasted tomatoes, water and tomato paste, stirring until the tomato paste is incorporated. Bring to a boil; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. Remove from the heat and stir in salt and pepper.
  4. To prepare lasagna: Meanwhile, combine ricotta, 3/4 cup mozzarella, 1/4 cup Parmesan, salt, oregano and pepper in a bowl.
  5. Increase oven temperature to 350 °. Coat a 9-by-13-inch baking dish with cooking spray.
  6. Spread 2 cups of the tomato sauce in the prepared baking dish. Top with 3 lasagna noodles. Top the noodles with half the spinach. Dollop half of the ricotta mixture over the spinach, then spread 1 cup of tomato sauce over the ricotta. Repeat the layers once more, pressing down on the filling as you layer; the pan will be very full. Place the remaining 3 noodles on top and spread with the remaining tomato sauce. Sprinkle with the remaining 3/4 cup mozzarella and 1/4 cup Parmesan. Cover with foil that has been coated with cooking spray.
  7. Bake the lasagna for 50 minutes. Uncover and bake until the cheese browns slightly, about 10 minutes more. Let stand for 10 minutes before serving.
  • Make Ahead Tip: Cover and refrigerate the sauce (Steps 1-3) for up to 3 days or freeze for up to 3 months.

Nutrition information

  • Per serving: 273 calories; 11 g fat(5 g sat); 6 g fiber; 29 g carbohydrates; 17 g protein; 86 mcg folate; 27 mg cholesterol; 7 g sugars; 0 g added sugars; 4238 IU vitamin A; 29 mg vitamin C; 341 mg calcium; 3 mg iron; 618 mg sodium; 811 mg potassium
  • Nutrition Bonus: Vitamin A (85% daily value), Vitamin C (50% dv), Calcium (35% dv), Potassium (24% dv), Folate (22% dv), Magnesium & Iron (15% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 1 1/2 lean meat, 1/2 fat

Reviews 8

March 07, 2015
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By: EatingWell User
Lovely flavor. This recipe is a keeper. I had some whole wheat lasagna noodles sitting in the cupboard and looked for a recipe to use them. So glad I tried this one. The slow roasting of the tomatoes made the sauce so flavorful and loved the addition of the spinach. Just lovely. Pros: Healthy with the addition of the spinach and fresh tomatoes
January 27, 2014
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By: EatingWell User
fantastic! I did a couple things different.I added the onion and couple unpeeled garlic cloves with the tomatoes.The onions carmalized along with the tomatoes and it takes the bite out of the garlic.I also added shredded carrot and zucchini.Just cooked them in the pan like you would the onion.When the moisture was cooked out,I added the tomato paste and cooked it a few minutes.I also pulsed the tomato/onion/garlic in the food processor a few times.Faster and less messy than chopping. A fantastic lasagna recipe.Tastes great and is actually good for you. Pros: great tasting,easy and guilt free.
September 08, 2013
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By: EatingWell User
Fantastic Meatless Lasagna I have now made this lasagna several times. When I recently made it for guests, they raved about it and wanted the recipe. I have an abundance of tomatoes in my garden this year, so I roasted them for this recipe and put them in freezer bags in the amount needed. That way, when I make the lasagna in the winter, I will already have the sauce ready to go, plus I won't be purchasing expensive, out-of-the-country tomatoes in the winter. It's a win-win. I have added thinly-sliced zucchini's to the recipe, on top of the spinach, and this also goes well with the tomato and cheese. I suppose mushrooms would also be great. Make this once and I guarantee you will be sold! Pros: Easy, Delicious, Hit with Family & Friends Cons: Buying Fresh Tomatoes in the Winter Can Be Expensive
July 01, 2013
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By: EatingWell User
My husband's favorite I have made plenty of lasagnas over the years, but in my quest for a go-to recipe for meatless Monday, I stumbled upon this. My husband is a type-1 diabetic, but unfortunately he hates wheat pasta. Well, I made this with the wheat noodles and he said it was the best I had ever made. The only issue I have is it has you put two cups of sauce in the bottom of the pan, and that didn't leave enough for the top for me. I would next time just put one cup of sauce in the bottom so I can make sure the noodles get thoroughly covered. Pros: Few ingredients, tons of spinach, no chopping, no cooking noodles separately Cons: Makes not quite enough sauce
June 14, 2013
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By: janecbradley
addendum Meant to give the recipe 5 stars in my previous review. Also: I think another tester may have used frozen spinach, because the fresh baby spinach is perfect.
June 14, 2013
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By: janecbradley
Delicious This is a perfect lasagna recipe for those of us who have thought it was too fattening, meaty and unhealthy... or pedestrian. This combines a deeply flavored tomato sauce with fresh spinach (note: it takes TWO containers of fresh baby spinach) and cheese. You won't miss the meat for a minute, nor will the reduced cheeses interfere. A treat. Pros: Healthy return to lasagna Cons: None
November 24, 2012
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By: EatingWell User
I agree the slow-roasted tomato sauce was wonderful but 10 oz of baby spinach made the lasagna very watery and the spinach did not get cooked. I will not be making this dish again.
April 29, 2012
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By: lmatt2294
Absolutely Delicious I love this dish!! It is not as heavy as traditional meat lasagna. It is so worth the time to roast the tomatos.