Roasted Vegetable Lasagna

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 357.4
  • Total Fat: 11.3 g
  • Cholesterol: 44.4 mg
  • Sodium: 630.2 mg
  • Total Carbs: 38.1 g
  • Dietary Fiber: 7.7 g
  • Protein: 25.7 g

View full nutritional breakdown of Roasted Vegetable Lasagna calories by ingredient


Adapted from an epicurious recipe to include whole wheat noodles. Adapted from an epicurious recipe to include whole wheat noodles.
Number of Servings: 6


    1/2 pound roma tomatoes, sliced
    1 pound zucchini, sliced
    1 red bell pepper, sliced
    1 green bell pepper, sliced
    1/4 pound mushrooms, sliced
    1/2 teaspoon salt
    1/2 tablespoon olive oil
    1 egg white, lightly beaten
    15 ounces fat free ricotta cheese
    2 tablespoons jarred pesto sauce
    1/4 cup parmesan cheese, shredded
    1 can no-salt diced tomatoes
    1 cup low-fat mozzarella, shredded
    6 ounces whole wheat lasagna noodles


Preheat oven to 475F

Toss tomatoes, zucchini, peppers, mushrooms, salt, and oil in a bowl. Coat a baking sheet with cooking spray and place vegetables on it; roast 30 minutes.

In a bowl, mix egg white, ricotta, pesto, and Parmesan. Coat an 8" x 8" baking pan with cooking spray. Spread 1/3 can tomatoes on the bottom. Top with 2 noodles. Spoon 3/4 cups ricotta mix over noodles, then a layer of 1 1/2 cups vegetables, then 1/4 cup mozzarella. Repeat this layer, starting with tomatoes. Add final canned tomatoes, three noodles, remaining ricotta mix and vegetables. Top lasagna with last 2 noodles and 1/2 cup mozzarella. Cover with foil. Bake 30 minutes. Remove foil and bake another 10 minutes, or until cheese is golden.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user CHANZLIKWILCOX.