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Skinny Roasted-Vegetable Lasagna

Skinny Roasted-Vegetable Lasagna
  • Prep 50 min
  • Total 1 hr 15 min
  • Servings 10
Enjoy this classic Italian lasagna that’s baked with veggies for a cheesy and delicious dinner.
Updated September 20, 2016

Ingredients

Roasted Vegetables

  • 2 medium bell peppers (any color), cut into 1-inch pieces
  • 1 medium onion, cut into 8 wedges and separated into pieces
  • 2 medium zucchini, sliced (4 cups)
  • 8 ounces mushrooms, sliced (3 cups)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Tomato Sauce

  • 1 large onion, chopped (1 cup)
  • 2 tablespoons finely chopped garlic
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 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

Lasagna

  • 12 uncooked lasagna noodles
  • 2 cups shredded part-skim mozzarella cheese (12 ounces)
  • 1/2 cup freshly grated Parmesan cheese (2 ounces)

Steps

  • 1
    Heat oven to 450° F. Spray 15 x 10-inch pan with sides with cooking spray. Place bell peppers, onion wedges, zucchini and mushrooms in single layer in pan. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
  • 2
    Meanwhile, prepare Tomato Sauce. Spray 2-quart saucepan with cooking spray. Add chopped onion and garlic; cook 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.
  • 3
    Meanwhile, cook and drain noodles as directed on package. Rinse noodles with cold water; drain. Mix cheeses; set aside.
  • 4
    Reduce oven temperature to 400° F. Spray 13 x 9-inch baking dish with cooking spray. Reserve 3/4 cup cheese mixture for top. Spread 1/4 cup of the sauce in baking dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and about 1/2 cup cheese. Repeat layering with remaining noodles, sauce, vegetables and cheese 3 more times, using the reserved 3/4 cup cheese on the last layer.
  • 5
    Bake uncovered 20 to 25 minutes or until hot and bubbly and cheese is light golden brown . Let stand 10 minutes before serving.

  • You can use a 26-28 ounce jar of your favorite prepared tomato pasta sauce (4 cups) instead of making the homemade tomato sauce. It will add a few more calories but will save you some time.

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
610mg
25%
Potassium
510mg
14%
Total Carbohydrate
32g
11%
Dietary Fiber
3g
15%
Sugars
7g
Protein
17g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
40%
40%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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