Roasted Vegetable Lasagna recipe - ingredients, nutrition and when to eat it
An oven-baked dish layered with eggplant, zucchini, and bell pepper, tomato sauce, cheese, and lasagna sheets.
An oven-baked dish layered with eggplant, zucchini, and bell pepper, tomato sauce, cheese, and lasagna sheets. Tender vegetables and rich, melted cheese make it a satisfying lunch or dinner.
Western · 55 minutes to cook
Tips: Roast the vegetables ahead of time to reduce their moisture, keep the layers in place, and bring out their flavor.
Tips: Some oven-ready lasagna sheets can be used without boiling, so check the package directions.
Tips: Let the lasagna rest for about 5 minutes after baking so the layers firm up a little and it’s easier to slice.
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Ingredients (1 serving)
- Eggplant — 0.5 pc
- Zucchini — 0.5 pc
- Red bell pepper — 0.5 pc
- Tomato sauce — 0.5 cup
- Lasagna sheets — 2 sheet
- Mozzarella cheese — 0.5 cup
- Parmesan cheese — 1 Tbsp
- Onion — 0.3 pc
- Olive oil — 1 Tbsp
- Garlic — 1 clove
- Oregano — 0.5 tsp
- Salt — 0.3 tsp
- Ground black pepper — 0.1 tsp