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
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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.

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