Roasted Vegetable Lasagna

Roasted Vegetable Lasagna is one of my favorite vegetarian recipes. The mushrooms and eggplant make up for the lack of meat, and add wonderful textures to this cheese comfort food. Make a big batch and freeze some for later!




  1. Heat your oven to 400 degrees.
  2. Toss all of the chopped vegetables (Eggplant, Zucchini, mushrooms, bell pepper, and garlic) in 2 Tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Place the vegetable mixture on an aluminum foil lined baking sheet.
  3. Bake the vegetables for 25 minutes.
  4. While the vegetables are baking, in a large bow mix together the cottage cheese and 1 CUP of mozzarella cheese.
  5. Once the vegetables are finished (do not turn the oven off!), start the lasagna building process:
  6. Smear 3/4 cup of marinara on the bottom of an 8×8 pan.
  7. Place two Oven Ready noodles down side by side.
  8. Top the noodles with about 2 cups of roasted vegetables or enough for an even layer.
  9. Spread half of the cottage cheese mixture on top of the roasted vegetables.
  10. Sprinkle 1/2 cup of spinach on top of the cottage cheese.
  11. Finish this layer by placing two more noodles in the opposite direction of the first two noodle you started with. (This will provide more structure to the lasagna when cutting).
  12. Repeat with the roasted vegetables two complete the second layer.
  13. Once you have finished the second layer by placing two more noodles down, finish the lasagna with another 3/4 cup of marinara and sprinkle on 1/2 cup of shredded mozzarella cheese.
  14. Bake at 400 degrees for 25-30 minutes.


This recipe is for an 8×8 pan. For a 9×13 pan just double everything including the roasted vegetables.