Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Roasted vegetables add tons of hearty flavor to this easy vegetarian lasagna made with jarred pasta sauce.

Source: Diabetic Living Magazine


Recipe Summary

40 mins
1 hr 40 mins


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

1 cup
337 calories; protein 17.9g; carbohydrates 37.3g; dietary fiber 7.2g; sugars 7.7g; fat 13.8g; saturated fat 5.1g; cholesterol 25.9mg; vitamin a iu 5787.5IU; vitamin c 46.8mg; folate 48.3mcg; calcium 351.3mg; iron 2.4mg; magnesium 29.4mg; potassium 469.9mg; sodium 563.8mg.

3 vegetables, 1 1/2 fat, 1 1/2 starch, 1 medium-fat protein