Roasted Vegetable Lasagna Recipe

Roasted Vegetable Lasagna is a simple Italian dish that packs a bunch of fresh vegetables with rustic, authentic flavors. Make it for a special weekend dinner and surprise your family with a delicious meal. Serve along with salad and garlic bread.

Cooking time
20 min
Preparation time
40 min



Fit Foodie Recipe Score


Regular Recipe Score

Fit Foodie Meter was developed in consultation with the Indian Dietetic Association

The recipe scored better than a regular recipe, because it uses Saffola Auro Olive & Flaxseed Oil to make the sauce and also as a topping with very little cheese. Making it lighter and less fatty.


  • 8 sheets of lasagna (regular size), the one that needs no pre-cooking
  • 4 cloves garlic, finely chopped
  • 1 teaspoon Saffola Aura- Refined Olive & Flaxseed Oil
  • 200 grams mushrooms, chopped
  • 2 medium carrots, chopped
  • 1 large zucchini, chopped
  • 300 ml milk
  • 1 tablespoon whole wheat flour
  • 100 grams paneer cheese
  • 1/4 cup grated low fat mozzarella cheese

How to make Roasted Vegetable Lasagna

  • To begin, heat the Olive & Flaxseed Oil in a wok, add the garlic, and stir-fry for a few seconds.
  • Next, add the vegetables and sprinkle the salt. Stir-fry the vegetables until they get cooked completely, and are soft and tender. This takes about 10 minutes on medium-high heat. 
  • Dissolve the milk, a sprinkle of salt and flour in a bowl.
  • Add the milk mixture to these roasted vegetables, and cook until the mixture thickens.  This is now the roasted vegetable sauce.
  • The next step is to assemble the Lasagna.  Preheat the oven to 180 C.
  • Spread a portion of roasted vegetable sauce at the bottom of the pan. Place a layer of lasagna sheets over the roasted vegetables layer until all the portions are covered.
  • Repeat the similar process for another two times. Finally, sprinkle the mozzarella cheese over the top covering the entire Lasagna.
  • Tightly wrap with foil, and place in the preheated oven. Bake for 45 minutes.
  • Remove from the oven, and allow the Roasted Vegetable Lasagna to rest for five minutes before serving.

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