Roasted Vegetable Lasagna

This veggie lasagna is a delicious family dinner idea and is perfect for people following high blood pressure diets.

Roasted Vegetable Lasagna

[quicklook-recipe prep_time=”35 min” cook_time=”60 min” serves=”12″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]

  • 1 medium Italian eggplant (12 ounces), peeled, trimmed, and cut lengthwise into slabs 3/8-inch thick
  • 12 ounces zucchini (3 to 4 medium), trimmed and cut lengthwise into slabs 3/8-inch thick
  • 2 red bell peppers, flesh cut top to bottom from cores to make 4 slabs of flesh from each pepper
  • 8 whole garlic cloves, skins left on
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 8 ounces sliced baby bella mushrooms
  • 12 lasagna noodles, cooked (about 12 ounces)
  • 1 jar (24 ounces)  low-sodium tomato basil sauce
  • 3 cups (24 ounces) reduced-fat ricotta cheese
  • 2 cups (8 ounces) reduced-fat shredded mozzarella cheese
  • 1/2 cup (2 ounces) grated Parmesan cheese
  • 1 large egg
  • 1 tablespoon chopped fresh parsley


[step-list-wrapper title=”How to make it” time=”1 hour, 35 minutes”]

[step-item number=”1″ image_url=”” title=”” ]Preheat the oven to 450°F. Arrange the eggplant and zucchini slabs in a single layer on one large baking sheet and the bell pepper slabs and unpeeled garlic cloves on another. Sprinkle with the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Roast for 20 minutes. Add the mushrooms and roast until the vegetables are browned, soft, and shrunken, 15 to 20 minutes more. Remove from the oven and let cool. Cut each slab of eggplant, zucchini, and bell pepper in half lengthwise into strips.[/step-item]

[step-item number=”2″ image_url=”” title=”” ]Heat the sauce in a medium saucepan over low heat. When cool enough to handle, squeeze the roasted garlic from its skins into the sauce and stir until incorporated. Reduce the oven to 350°F. In a large bowl, combine the ricotta, 1 cup of the mozzarella, 1/4 cup of the Parmesan, the egg, parsley, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Spoon a thin layer of sauce over the bottom of a 13 x 9-inch baking dish. Arrange a layer of noodles in the pan over the sauce. Spread one-third of the cheese mixture over the noodles. Spoon one-fourth of the sauce over the cheese. Layer on one-third of the strips of roasted eggplant, zucchini, and bell pepper, and mushrooms. Top the final layer of noodles with the remaining sauce, 1 cup mozzarella, and 1/4 cup Parmesan.[/step-item]

[step-item number=”4″ image_url=”” title=”” ]Bake until well browned on top, 30 to 35 minutes. Let stand for 10 minutes before cutting.[/step-item]


[nutrition-info calories=”355″ calories_fat=”” fat=”14g” sat_fat=”6g” choles=”49mg” sodium=”535mg” carbs=”38g” sugars=”” protein=”22g” fiber=”5g”]


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Originally Published in Reader's Digest