Roasted Vegetable Lasagna (inspired by Joy of Cooking)

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This is my new favourite recipe. The first time I took a bite of this roasted vegetable lasagna, I almost melted. So much pleasure in one bite. I am extending this gift for you to experience for yourself. For you meat-eaters out there, the unexpected reviews from the meat advocates in my life were “I don’t even miss the meat”. Now that is one good vegetable lasagna!

Roasted Vegetable Lasagna (inspired by Joy of Cooking)
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6
  • 1 eggplant (sliced in half inch slices)
  • 3 zucchini (sliced in half inch slices)
  • 1 box of oven-ready lasagna noodles
  • 1 package of shredded cheese
  • 1 cup cottage cheese
  • 1.5 cans of tomato sauce (I like Presto garlic herb)
  1. Prepared two cookie sheets sprayed with olive oil. Spread the sliced vegetables in a single layer on the cookie sheets. Sprinkle with salt and pepper. Roast in the oven at 400F for about 40 minutes (20 minutes for each side). Remove from the oven when ready. Reduce temperature to 375F to cook the prepared lasagne.
  2. Now it is time to assemble the dish. Start with a thin layer of sauce over the bottom of the prepared pan. Cover with a layer of pasta, slightly overlapping. Sparsely spread the cottage cheese over the noodles and cover with one one-third of the mozzarella. Spoon one-third of the roasted vegetables on top and then 1 cup of sauce.
  3. Add another layer of pasta and then continue layering the lasagna until you have 3 layers of pasta and two layers of filling. Cover the top layer of pasta with the remaining ½ cup of sauce and mozzarella.
  4. Cover pan with aluminum foil and bake for 30 minutes. Uncover and continue to bake until golden and bubbly, about 15 minutes more. Let stand for 15 minutes before serving.
Recipe Credit: Joy Cooking Recipe Book
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