Roasted Vegetable Lasagna
Roasted Vegetable Lasagna is the perfect healthy entree! Eggplant, zucchini, and bell peppers are roasted then layered with cheese and sauce and baked!
Foto: Spend With Pennies
Ingredients
- 9 lasagna noodles
- ¼ cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
- 3 cups marinara sauce (or pasta sauce)
- 28 ounces canned diced tomatoes (drained)
- 1 large eggplant (cut sliced ¼-inch thick)
- 3 bell peppers (seeded and quartered, any color)
- 2 medium zucchini (sliced ¼-inch slices)
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 2 cups ricotta cheese
- 5 ounces frozen chopped spinach (thawed and squeezed dry)
- 1 cup shredded mozzarella cheese
- 1 large egg (beaten)
Steps
-
Preheat the oven to 450°F. Drizzle eggplant, zucchini, and bell peppers with olive oil and Italian seasoning. Season with salt and pepper to taste.
-
Line two large pans with parchment paper and roast vegetables 15 minutes. Rotate pans and roast an additional 15 minutes. Remove from the oven and reduce oven temperature to 375°F.
-
Meanwhile cook lasagna noodles al dente according to package directions. Drain well.
-
Combine ingredients for the cheese layer and set aside. In a separate bowl, combine tomatoes and marinara.
-
Spread 1 cup of tomato sauce in a 9x13 pan and add 3 noodles. Top with half of the roasted vegetables.
-
Add 1 cup of tomato sauce. Cover with 3 noodles and spread cheese layer over top. Add remaining vegetables.
-
Top with remaining noodles and tomato sauce.
-
Bake 30 minutes uncovered. Top with remaining cheeses and bake an additional 15-30 minutes or until browned and bubbly.
-
Let rest at least 20 minutes before cutting.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (7% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| lasagna noodles | 9 | - | - |
| grated Parmesan cheese | 0.25 cup | - | - |
| shredded mozzarella cheese | 1.5 cups | - | - |
| marinara sauce | 3 cups | - | - |
| canned diced tomatoes | 28 ounces | Rp 12.000/kg | Rp 33.600 |
| large eggplant | 1 | - | - |
| bell peppers | 3 | - | - |
| medium zucchini | 2 | - | - |
| olive oil | 3 tablespoons | - | - |
| Italian seasoning | 1 teaspoon | - | - |
| ricotta cheese | 2 cups | - | - |
| frozen chopped spinach | 5 ounces | - | - |
| shredded mozzarella cheese | 1 cup | - | - |
| large egg | 1 | - | - |
*Estimated market prices, may vary by region
Loading comments...