Lasagna with Slow-Roasted Tomato Sauce

May/June 2012

Your rating: None Average: 4.2 (46 votes)

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.

Lasagna with Slow-Roasted Tomato Sauce

8 Reviews for Lasagna with Slow-Roasted Tomato Sauce

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.

Healthy with the addition of the spinach and fresh tomatoes

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.

great tasting,easy and guilt free.
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!

Easy, Delicious, Hit with Family & Friends
Comments (1)

No comments

Anonymous wrote 2 years 10 weeks ago

Does this recipe use the "no

Does this recipe use the "no boil" wheat noodles or regular wheat noodles?

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.

Few ingredients, tons of spinach, no chopping, no cooking noodles separately

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.


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