Roasted Veggie Lasagna Recipe

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Roasted Veggie Lasagna
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  1. Preheat oven to 425.
  2. In roasting pan, combine vegetables and garlic in olive oil. Bake 20 minutes or until tender.
  3. Place half of the vegetables, salt, pepper, and 1/2 cup water in a food processor and blend until smooth.
  4. Spoon 1/2 cup of the puree into the bottom of a 9x13 pan.
  5. Place 3 noodles over puree, top with 1/2 puree, 1/2 of remaining vegetables, 2 TB. of parmesan cheese, and 1/4 cup of mozzarella cheese.
  6. Repeat layer and then top with remaining 3 noodles, puree and cheese.
  7. Bake until bubbly, about 45 minutes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 112.87 Kcal (473 kJ)
Calories from fat 53.08 Kcal
% Daily Value*
Total Fat 5.9g 9%
Cholesterol 6.21mg 2%
Sodium 562.17mg 23%
Potassium 324.12mg 7%
Total Carbs 7.61g 3%
Sugars 4.4g 18%
Dietary Fiber 2.2g 9%
Protein 7.6g 15%
Vitamin C 87.1mg 145%
Iron 0.1mg 1%
Calcium 197.6mg 20%
Amount Per 100 g
Calories 74.39 Kcal (311 kJ)
Calories from fat 34.99 Kcal
% Daily Value*
Total Fat 3.89g 9%
Cholesterol 4.09mg 2%
Sodium 370.53mg 23%
Potassium 213.63mg 7%
Total Carbs 5.02g 3%
Sugars 2.9g 18%
Dietary Fiber 1.45g 9%
Protein 5.01g 15%
Vitamin C 57.4mg 145%
Iron 0.1mg 1%
Calcium 130.3mg 20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
  • 3

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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