Roasted Vegetable Lasagna

 Roasted Vegetable Lasagna ~ Healthy and fantastic! The kids will never know that's it's packed with veggies!  Seriously this is our favorite Lasagna and I make it all the time. I know you will want to also.

I know that you have read where I am really trying to develop my own personal recipes versus just rehashing a cookbook recipe. ¬†So I am proud to announce a New Page here at the P and P Kitchen, Plaid and Paisley Original Recipes. ¬†You can find this new page at the top of the header. ¬†This page will take you to all the posts that have my very own recipes. ¬†I am really excited about this and I hope that you will spend some time¬†perusing¬†through the recipes. ¬†As time goes on more and more recipes will appear on this page so I hope that you will come back and check them often! Today’s recipe is an amazing dinner that you will love serving to your family.

You can use any combination of vegetables that you like.  The addition of spinach would be amazing.  For this meal I used Eggplant, Red and Yellow Pepper, Portabella Mushrooms, Zucchini  and a Red Onion. Roasting them in the oven first really brings out the flavors and the sweetness of the peppers and onion.  I know that it is an extra step and that it takes a bit more time than sauteeing them, but you will really notice a flavor difference and it really is a step worth taking. You can roast them the night before or that morning if you are pressed for time.  One tip on the Eggplant, always Sweat them out first! Eggplant has a tendency to be bitter.  Slice it and lay out the slices on paper towels, sprinkle with salt and let sit for 30 min. This will sweat all the bitterness out.

 Roasted Vegetable Lasagna ~ Healthy and fantastic! The kids will never know that's it's packed with veggies!  Seriously this is our favorite Lasagna and I make it all the time. I know you will want to also.

Another step that you can make ahead of time is the sauce.  I almost recommend that you do make this the day ahead.  Everyone knows that Italian always tastes better the second day.  The reason for this is the flavors have had time to really combine and blend together. This is a really easy sauce and you will have no trouble whipping it up that evening but for a deep layer of flavor make it the day ahead. Another quick tip on an easy foolproof way to make Lasagna: par boil the noodles only.  Boil for 7 min they will be pliable but not soft and break and make you pull your hair out! Trust me this will save your sanity for any dish that you have to Handle the pasta.

Don’t get scared off by the length of this recipe. ¬†There are a few steps but when you cook from scratch there always are. ¬†You will be so glad that you took the extra time and really created something wonderful and amazing tasting.

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna


  • 1 medium sized eggplant cut into 1/4' rounds and sweated out
  • 1 red pepper sliced
  • 1 yellow pepper sliced
  • 2 portabella mushrooms cleaned
  • 1 red onion quartered
  • 3tbs olive oil
  • 1 tbs salt
  • 1/2 tbs black pepper
  • 1 package lasagna noodles {not the ready to bake kind}
  • For the sauce:
  • 1 can of 14.05 oz diced tomatoes {drained}
  • 1 can of 6 oz tomato paste
  • 1 can on 8 oz basil garlic oregano tomato sauce
  • 1 tbs concentrated tomato paste
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic and onion powder each
  • 1 tbs oregano
  • For the cheese layer:
  • 8 oz low fat ricotta
  • 1 egg
  • 1/2 tsp dried parsley
  • 1/4 cup shredded parmesan


  • preheat oven to 375
  • on a baking sheet lay out all the vegetables and drizzle 3 tbs olive oil and 1 tbs satl and 1/2 tbs black pepper and roast for 20 minutes
  • let cool
  • for the sauce:
  • combine all the sauce ingredients in a saucepan and bring to a boil
  • reduce heat and simmer for a min of 15 minutes and up to 30 {taste during this and adjust seasoning as needed}
  • for the cheese layer:
  • mix the ricotta cheese and egg and dried parsley in a bowl
  • bring a pot of salted water to a boil and boil noodles for 7 min
  • drain and rinse with cold water
  • preheat oven to 350
  • in a 9 x13 baking dish spread 1/8 cup of sauce on the bottom
  • layer the first layer of noodles
  • then vegetables
  • then sauce
  • then noodles
  • then cheese
  • then noodles and so forth till the dish is full
  • make sure to end with a layer of noodles
  • cover with foil and bake for 30 min
  • remove foil and spread the parmesan cheese on top and bake for 10 more min
  • I gave it a quick broil at the end to give it color
  • let sit for 10 minutes before slicing
  • Enjoy!!!

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30 Comments on Roasted Vegetable Lasagna

  1. avatar
    May 7, 2013

    Wow this looks delicious!! Thanks so much for linking this up to Show & Share Wednesday! I’ll be featuring this at tomorrow’s party. See you there! -Kelly @ Mostly Homemade Mom
    Kelly @ Mostly Homemade Mom recently posted…Cheddar Parmesan BreadMy Profile

    • avatar
      May 13, 2013

      Oh Thank you so much for the feature!!! I am sorry this is getting to you a week late. I had to take the week off due to work issues but THANK YOU SO MUCH!

  2. avatar
    May 6, 2013

    Thank you so much for linking this recipe to the Tasty Tuesdays link party! I‚Äôve pinned this recipe to my Tasty Tuesday‚Äôs board. ūüôā

  3. avatar
    May 1, 2013

    Roasted vegetables are the best! So throwing them in lasagna is even better…I have never been a fan of the texture of eggplant, but it usually works so well in a recipe like this!
    Loretta | A Finn In The Kitchen recently posted…Strawberry Ice Cream CupsMy Profile

  4. avatar
    Linda says:
    April 30, 2013

    I think I’ll make the sauce tonight after work and the lasagna tomorrow! Thanks for linking up at What’d You Do This Weekend? See you again next week.

    Linda recently posted…Documentation for Fusion 2013My Profile

  5. avatar
    Wendy says:
    April 26, 2013

    This looks delicious! Roasted vegetables of all kinds are a favorite at our house( it really brings out the flavor) so I don’t know why I have never thought of putting them in lasagna. What a great idea! I WILL be making this soon. Thanks, Chandra! Recently we purchased some eggplant rollups at Whole Foods deli counter. They were so bitter that we could only eat the filling! Whole Foods needs your sweating the eggplant advice!
    Wendy recently posted…Chocolate Covered Strawberry CookiesMy Profile

    • avatar
      April 28, 2013

      Oh Wendy thank you for the sweet comment! Yes I can’t believe that restaurants and grocery stores do not always do this step. It makes a huge difference!

  6. avatar
    Irene Carrick says:
    April 26, 2013

    Can’t wait to make this. The chosen veggies are spot onl

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