Roasted Vegetable Lasagna


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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 273.6
  • Total Fat: 8.7 g
  • Cholesterol: 24.4 mg
  • Sodium: 524.3 mg
  • Total Carbs: 33.2 g
  • Dietary Fiber: 6.5 g
  • Protein: 20.6 g

View full nutritional breakdown of Roasted Vegetable Lasagna calories by ingredient
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Vegetarian friendly lasagna adapted from Vegetarian friendly lasagna adapted from
Number of Servings: 9



    4 red bell peppers
    1 tsp olive oil
    1/2 tsp salt
    1/2 tsp black pepper
    6 yellow squash, halved length wise and cut into 1 inch pieces (about 1.5 lbs)
    1 large onion, cut into 16 wedges
    4 garlic cloves (I used jarred minced garlic, in water)


    2 cups 2% low fat cottage cheese (I used 0% fat)
    1.5 cups (6 oz) grated sharp provolone cheese
    1/4 cup chopped fresh basil
    1 tsp dried oregano


    3 tbsp all purpose flour
    1.5 cups 2% milk
    2 tbsp chopped fresh basil
    1/4 tsp black pepper


    cooking spray
    9 cooked lasagna noodles (left mine uncooked as the liquid from white sauce and vegetables would cook it)
    2 cups spinach leaves, divided
    1/2 cup (2 oz) shredded park skim mozzarella
    fresh basil sprigs (to garnish)


Preheat broiler.
To prepare vegetables, cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel; set aside.
Preheat oven to 450.
Combine oil, salt, 1/2 teaspoon black pepper, squash, and onion on a baking sheet; toss well. Bake at 450 for 20 minutes. Remove from oven; combine squash mixture and garlic in a bowl.
Decrease oven temperature to 375.
To prepare cheese mixture, combine cottage cheese and next 3 ingredients (cottage cheese through oregano) in a bowl.
To prepare white sauce, place flour in a medium saucepan. Gradually add milk; stir with a whisk. Place over medium heat. Cook until thick; stir constantly. Remove from heat; stir in 2 tablespoons chopped basil and 1/4 teaspoon black pepper.
Spread 1/4 cup white sauce in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 noodles over sauce; top with 1 1/4 cups cheese mixture, 1 cup spinach, 4 bell pepper halves, 2 cups vegetable mixture, and 1/4 cup white sauce. Repeat layers, ending with noodles. Spread remaining white sauce over noodles. Cover and bake at 375 for 15 minutes. Uncover; sprinkle with mozzarella cheese. Bake an additional 20 minutes. Garnish with basil sprigs, if desired.
Use a sharp, potent cheese in this dish for the most flavor. Parmesan, Romano, Asiago, or sharp cheddar will all work as well in the filling. Stick to mozzarella for the top, however, as it melts and browns the best. For extra browning, place the lasagna under the broiler for a minute or two at the end of cooking.

Serving Size: Makes 9 large servings

Number of Servings: 9

Recipe submitted by SparkPeople user THESHRINKINLADY.


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