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Roasted Vegetable Lasagna

  • Author: thehungrywaitress
  • Total Time: 1 hour
  • Yield: 4 1x


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 Eggplant, peeled and chopped
  • 2 Zucchini, chopped
  • 2 cups?mushrooms, sliced
  • 1 bell pepper, chopped
  • 6 garlic cloves, peeled (leave them whole)
  • 2 Tablespoons Olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 package frozen spinach, thawed and drained (make sure to squeeze out as much water as possible!)
  • 1 Jar?marinara?sauce
  • 2 cups cottage cheese
  • 1 1/2 cups of shredded mozzarella
  • 6 Oven Ready lasagna noodles (The No Boil kind!)


  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 8x8 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 8x8 pan. For a 9x13 pan just double everything including the roasted vegetables.

  • Prep Time: 30
  • Cook Time: 30
  • Category: Dinner