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Roasted Vegetable Lasagna

This meat-free, vegetarian lasagna uses eggplant, zucchini, and homemade, zero-sugar pasta sauce to create a hearty, healthy meal. With protein from egg and cheese, healthy fats, and garlic and pepper, this vegetarian lasagna recipe boosts your immune system and metabolism.
Cook Time 1 hr 5 mins
Course Main Course
Cuisine Italian
Servings 6 servings


  • 1 large eggplant sliced into 1/4 inch rounds
  • ½ lb mushrooms sliced
  • 3 small organic zucchini sliced lengthwise into 1/4 inch slices
  • 2 organic red bell peppers
  • 3 tbsp olive oil extra virgin
  • 1 clove garlic minced
  • 15 oz organic ricotta cheese
  • ½ tsp pepper ground
  • 1/4 cup parmesan cheese grated
  • 1 organic egg
  • 1 tsp sea salt
  • 26 oz pasta sauce (or homemade, check store jar ingredients – look for NO sugar)
  • 2 cup organic mozzarella cheese grated
  • 3 tbsp basil minced


  • Spread eggplant and mushrooms on a parchment lined baking sheet.
  • Place zucchini and red pepper on a second sheet.
  • Combine oil and garlic, then spread over both trays of vegetables.
  • Sprinkle both trays with salt and pepper.
  • Bake uncovered at 400° F for 15 minutes.
  • Turn vegetables over and cook until soft.
  • In a bowl, combine the ricotta cheese, parmesan cheese, and egg.
  • Spread about 1/2 of the pasta sauce in a 9 in x 13 in glass baking dish.
  • Layer with half the ricotta cheese mixture, half of the vegetables, a third of the pasta sauce, and 2/3 of the mozzarella cheese.
  • Sprinkle with basil if desired.
  • Repeat layers.
  • Top with remaining pasta sauce and cheese. Cover, then bake at 350° F for about 40 minutes.
  • Uncover, sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubbly and cheese is melted.
  • Let stand for 10 minutes before cutting.