Roasted Veggie Lasagna

MAKES: 6 servings (1/6 of 9 x 13 pan)
CRISPY RATING: Very tasty - and healthy!


  • 3 medium eggplants, zucchini, yellow squash, or mix of all, cut into 1/2-inch pieces
  • 3 medium sweet red peppers), chopped
  • 4 small tomato(es), plum, seeded and chopped
  • 4 medium garlic clove(s), peeled and chopped
  • Oregano, basil, other mixed Italian spices
  • 2 tbsp olive oil
  • 1/2 cup water or tomato sauce
  • Salt and pepper
  • 9 dry lasagna noodles, cooked and drained or no-cook version
  • 1/4 cup grated Parmesan cheese
  • 3/4 cup part-skim mozzarella cheese, shredded
  • 1. Preheat oven to 425?F.

    2. In roasting pan, combine vegetables, spices and garlic with olive oil. Bake 20 - 30 minutes or until vegetables are tender, stirring occasionally.

    3. Place half of vegetables, salt and pepper, and 1/2 cup water in food processor or blender and process until smooth.

    4. Spoon 1/2 cup of vegetable pur?e into bottom of a 9 X 13-inch baking dish.

    5. Place three noodles over pur?e. Top with 1/2 cup of pur?e, 1/2 of remaining vegetables, 2 tablespoons of Parmesan cheese and 1/4 cup of mozzarella cheese. Repeat layers and then top with remaining 3 noodles, pur?e and cheese.

    6. Bake until bubbly, about 45 minutes. Cover if cheese gets too brown. Slice into 6 pieces and serve.


    1. I like this dish because it's one of those for which you can get lots of food for very few points. 1/6 of a 9x13 pan is alot - and two servings for 12 points is not bad, either. PLUS, you get a veggie serving in!

    2. Thought it was tasty, but needed more seasoning - the original had just salt and pepper.

    Recipe from The WW website

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