Roasted-Vegetable Lasagna

Roasted-Vegetable Lasagna

Create a whole new love of vegetables with this noodles and cheese favorite!

Prep Time

50

Minutes

Total Time

1:25

Hr:Mins

Makes

10

servings

Vegetables
Olive oil cooking spray
2
medium bell peppers, cut into 1-inch pieces
1
medium onion, cut into 8 wedges, separated into pieces
2
medium zucchini, sliced (4 cups)
1
package (8 oz) fresh whole mushrooms, sliced (3 cups)
1/2
teaspoon salt
1/4
teaspoon pepper
Tomato Sauce
1
large onion, chopped
2
tablespoons finely chopped garlic
1
can (28 oz) Muir Glen® organic tomato puree
3
tablespoons chopped fresh or 1 tablespoon dried basil leaves
3
tablespoons chopped fresh or 1 tablespoon dried oregano leaves
1
teaspoon sugar
1/2
teaspoon salt
1/2
teaspoon crushed red pepper flakes
Lasagna
12
uncooked lasagna noodles
4
cups shredded mozzarella cheese (16 oz)
1
cup shredded Parmesan cheese (4 oz)
  1. Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, onion, zucchini and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with 1/2 teaspoon salt and the pepper.
  2. Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
  3. Meanwhile, spray 2-quart saucepan with cooking spray. In saucepan, cook chopped onion and garlic over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
  4. Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. In small bowl, mix cheeses; set aside.
  5. Reduce oven temperature to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the sauce in dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and 1 cup cheese mixture. Repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture.
  6. Bake uncovered 20 to 25 minutes or until hot. Let stand 10 minutes before serving.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
Cover unbaked lasagna tightly with foil and refrigerate up to 24 hours or freeze up to 2 months. Before baking frozen lasagna, thaw in refrigerator overnight. Refrigerated lasagna will need about 10 minutes extra baking time.
Simplify
Use a 32-ounce jar of tomato pasta sauce instead of making the fresh Tomato Sauce.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 300
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 690mg;
  • Total Carbohydrate 32g
    • (Dietary Fiber 4g,
    • Sugars 6g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.