Hard Greek Condiment

Easy Roasted Vegetable Lasagna

Name: Easy Roasted Vegetable Lasagna
Prep time: 29 min
Cook time: 99 min
Total time: 128 min
Yield: 4 servings
Cuisine: Greek
Ingredients: olive oil cooking spray; 2 zucchini , sliced; 2 greens bell peppers , cut in 1-inch pieces; 1 package sliced fresh mushrooms , 8 ounce; 1 onion , cut into 8 wedges; 1 tablespoon chopped fresh basil; 1 clove garlic , minced; 0.5 teaspoons salt; 0.25 teaspoons ground black pepper; 12 lasagnas noodles; 2 jars pasta sauce , 28 ounce; 1 package shredded mozzarella cheese , 16 ounce; 1 cup freshly shredded Parmesan cheese

Total Time

2h 8m

29m prep · 99m cook

Servings

4 people

Rating

—

Difficulty

Hard

27 views

Halal Kosher Vegetarian Nut Free Roast Bake Nut-Free Fried asian korean savory umami european greek mediterranean middle eastern region halal kosher healthy_fats side plant_based thai italian main

I've made this easy roasted vegetable lasagna for years.

Ingredients

olive oil cooking spray
2 zucchini , sliced
2 greens bell peppers , cut in 1-inch pieces
1 package sliced fresh mushrooms , 8 ounce
1 onion , cut into 8 wedges
1 tablespoon chopped fresh basil
1 clove garlic , minced
0.5 teaspoons salt
0.25 teaspoons ground black pepper
12 lasagnas noodles
2 jars pasta sauce , 28 ounce
1 package shredded mozzarella cheese , 16 ounce
1 cup freshly shredded Parmesan cheese

Instructions

1

Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a large baking sheet with cooking spray.
2

Arrange zucchini slices, bell pepper pieces, sliced mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables; coat with cooking spray. Season with salt and black pepper.
3

Bake in the preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
4

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
5

Heat pasta sauce in a saucepan over medium-high heat to a simmer. Combine mozzarella and Parmesan cheeses in a bowl.
6

Pour 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce to cover. Spread 1/4 roasted vegetables over noodles, top with 1/4 sauce, sprinkle 1/4 cheese mixture over sauce. Repeat layers 3 more times, ending with cheese mixture.
7

Bake in the preheated oven until cheese melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest 10 minutes before slicing.