Recipe Image

Roasted Vegetable Lasagna

  • 40 m
  • 45 m
  • 1 h 40 m
Diabetic Living Magazine
“Roasted vegetables add tons of hearty flavor to this easy vegetarian lasagna made with jarred pasta sauce.”


    • 8 ounces carrots, halved lengthwise and cut into 2-inch pieces (2 cups)
    • 1½ cups onion, cut in ½-inch thick slices
    • 3 tablespoons olive oil
    • 4 cloves garlic, minced
    • ¼ teaspoon crushed red pepper
    • ¼ teaspoon salt
    • 4 cups chopped fresh broccoli
    • 9 whole grain lasagna noodles
    • 1½ cups part-skim ricotta cheese
    • ¼ cup shredded part-skim mozzarella cheese (1 ounce)
    • ½ teaspoon Italian seasoning, crushed
    • ½ teaspoon freshly ground black pepper
    • 1 Nonstick cooking spray
    • 1 (24 ounce) jar tomato-basil pasta sauce, such as Classico®
    • ¾ cup shredded part-skim mozzarella cheese (3 ounces)
    • ¾ cup Parmesan cheese, shredded (1 ounce)
    • ¼ cup small fresh basil leaves or torn fresh basil leaves (see Tip)


  • 1 Preheat oven to 450°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.
  • 2 Meanwhile, cook lasagna noodles according to package directions, omitting salt and fat.
  • 3 In a medium bowl, combine ricotta cheese, ¼ cup mozzarella cheese, Italian seasoning, and black pepper
  • 4 Reduce oven temperature to 375°F. Coat a 2-quart rectangular baking dish with cooking spray.
  • 5 Spread ½ 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 ½ cup pasta sauce. Arrange 3 noodles over sauce; top with remaining vegetable mixture, ricotta mixture, ½ cup pasta sauce and remaining 3 noodles. Spread remaining sauce over noodles. Sprinkle with ¾ cup mozzarella cheese and Parmesan cheese.
  • 6 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/23/2019