Roasted Vegetable Lasagna


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

Prep Time:
40 mins
Cook Time:
45 mins
Additional Time:
15 mins
Total Time:
1 hr 40 mins
8 servings


  • 8 ounces carrots, halved lengthwise and cut into 2-inch pieces (2 cups)

  • 1 ½ cups onion, cut in 1/2-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

  • 1 ½ 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 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.

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

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

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

  5. 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.

  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.

Nutrition Facts (per serving)

337 Calories
14g Fat
37g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup
Calories 337
% Daily Value *
Total Carbohydrate 37g 14%
Dietary Fiber 7g 26%
Total Sugars 8g
Protein 18g 36%
Total Fat 14g 18%
Saturated Fat 5g 26%
Cholesterol 26mg 9%
Vitamin A 5788IU 116%
Vitamin C 47mg 52%
Folate 48mcg 12%
Sodium 564mg 25%
Calcium 351mg 27%
Iron 2mg 13%
Magnesium 29mg 7%
Potassium 470mg 10%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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