Roasted vegetables add tons of hearty flavor to this easy vegetarian lasagna made with jarred pasta sauce. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees F. Combine carrots, onion, olive oil, garlic, crushed red pepper, and salt in a bowl; toss to coat. Spread in a single layer on a 15x10x1-inch baking pan. Bake 25 to 30 minutes or until vegetables are browned and just tender, stirring once halfway through. Cool and coarsely chop. Stir in broccoli.

  • Meanwhile, cook lasagna noodles according to package directions, omitting salt and fat.

  • In a medium bowl, combine ricotta cheese, 1/4 cup mozzarella cheese, Italian seasoning, and black pepper

  • Reduce oven temperature to 375 degrees F. Coat a 2-quart rectangular baking dish with cooking spray.

  • Spread 1/2 cup pasta sauce in the bottom of the prepared dish. Arrange 3 noodles over sauce. Top with half of the vegetable mixture, half of ricotta mixture, and 1/2 cup pasta sauce. Arrange 3 noodles over sauce; top with remaining vegetable mixture, ricotta mixture, 1/2 cup pasta sauce and remaining 3 noodles. Spread remaining sauce over noodles. Sprinkle with 3/4 cup mozzarella cheese and Parmesan cheese.

  • Bake, covered, for 45 minutes. Uncover and bake 10 to 15 minutes more or until golden and bubbly. Let stand 15 to 20 minutes. Sprinkle with fresh basil before serving.


Tip: Substitute fresh flat-leaf parsley or oregano for the basil.

Nutrition Facts

337 calories; 13.8 g total fat; 5.1 g saturated fat; 26 mg cholesterol; 564 mg sodium. 470 mg potassium; 37.3 g carbohydrates; 7.2 g fiber; 8 g sugar; 17.9 g protein; 5788 IU vitamin a iu; 47 mg vitamin c; 48 mcg folate; 351 mg calcium; 2 mg iron; 29 mg magnesium;