Roasted Vegetable Lasagna
Cook time: 
Total time: 
  • squashes, thinly sliced
  • red onions, thinly sliced
  • red pepper, thinly sliced
  • eggplant, thinly sliced
  • spinach
  • olive oil
  • salt and pepper
  • 7-8 uncooked lasagna noodles
  • 1-2 jars pasta sauce, (or 1 jar and 1.5 cups of my leftover homemade spaghetti sauce)
  • 4 oz cream cheese
  • 2 cups shredded mozzarella cheese
  1. Preheat oven to 425 degrees.
  2. Layer all vegetables on cookie sheet, coat with olive oil, salt and pepper. Roast for 20 minutes, and cool lightly.
  3. Take an 8×8 pan and spread enough pasta sauce on the bottom to make a think layer to coat the bottom of the pan. Lay one layer of noodles out. You will have to break them. I fill in the sides and open spaces with broken noodles to make a nice layer.
  4. Lay one layer of vegetables, top with slices of cream cheese, sauce and then noodles again.
  5. Layer one more time, then end with mozzarella cheese.
  6. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake 15 more minutes.
Recipe by Faithful Provisions at