Baked Roasted Veg Lasagna With Low Fat Cheese

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


    • 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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