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Roasted-Vegetable Lasagna

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“Serve with garlic bread and a nice salad.”

Ingredients Nutrition


  1. Heat oven to 450ºF.
  2. Spray 15x10x1" pan with cooking spray, and place bell peppers, onion, zucchini and mushrooms in a single layer in the pan.
  3. Spray vegetables with cooking spray; sprinkle with 1/2 tsp salt and the pepper.
  4. Bake uncovered 20-25 min, turning vegetables once, until vegetables are tender.
  5. Meanwhile, spray 2-qt saucepan with cooking spray and cook chopped onion and garlic in saucepan over medium heat for 2 minutes, stirring occasionally.
  6. Stir in remaining sauce ingredients- Heat to boiling; reduce heat.
  7. Simmer uncovered 15-20 min or until slightly thickened.
  8. Cook and drain noodles as directed on package.
  9. Rinse noodles with cold water; drain.
  10. Mix cheeses; set aside.
  11. Reduce oven temperature to 400ºF.
  12. Spray 13x9" (3-qt) glass baking dish with cooking spray.
  13. Spread 1/4 cup of the sauce in dish; top with 3 noodles.
  14. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and 1 cup cheese mixture.
  15. Repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture.
  16. Bake lasagna uncovered 20-25 min or until hot- Let stand 10 min before cutting.

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