Roasted Vegetable Lasagna

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 312.7
  • Total Fat: 7.5 g
  • Cholesterol: 22.6 mg
  • Sodium: 1,081.6 mg
  • Total Carbs: 49.2 g
  • Dietary Fiber: 8.8 g
  • Protein: 17.4 g

View full nutritional breakdown of Roasted Vegetable Lasagna calories by ingredient


Roasted vegetables mixed with spinach in a lasagna that does not have tomatoes. Roasted vegetables mixed with spinach in a lasagna that does not have tomatoes.
Number of Servings: 12



    15 Healthy Harvest Whole Wheat Blend Lasagna -
    Spinach, frozen, 1 package (10 oz) yields
    Cottage Cheese, Nonfat, 2 cup (not packed)
    Parmesan Cheese, shredded, 10 tbsp
    Chickpeas (garbanzo beans), 2 cup
    Chicken Sausage, Italian, 3 serving
    Fennel, 1 cup, sliced
    Parsnips, 3 parsnip (9" long)
    Onions, raw, 1 large
    Sage, ground, 1 tbsp
    Pepper, black, 1 tbsp
    Salt, 1 tbsp
    *Extra Light Olive Oil, 2 tbsp
    Carrots, raw, 2 cup, chopped


Roast the onions, parsnips, fennel, carrots & chick peas in the oven at 400 degrees for 45 minutes.

While the vegetables are roasting, combine the cottage cheese, parmesan spinach, salt, pepper, sage, and chicken sausage in a bowl. Set aside.

Boil lasagna noodles according to package directions. Once they are cooked, put a layer of noodles, followed by a layer of the spinach mixture, followed by the the roasted vegetables. Continue and end with a final layer of noodles.

Bake at 350 for 45 minutes or until the interior is thoroughly warmed.

Makes 12 servings that are 2-in by 2-in

Number of Servings: 12

Recipe submitted by SparkPeople user FIFIKINS.