Roasted Vegetable Goat Cheese Lasagna

Roasted Vegetable Goat Cheese Lasagna

Fall in love with this mouthwatering lasagna one layer at a time.  

Servings: 8

Cook Time: 50 minutes

Prep Time: 30 minutes


1 box Oven-ready lasagna

1 jar traditional sauce

5 ounces fresh goat cheese

5 ounces low-fat ricotta cheese

1 cup yellow beets, peeled ½ inch dice

1 cup carrots, peeled and ½ inch dice

1 cup onions, peeled and ½ inch dice

1 cup parsnips, peeled and ½ inch dice

2 tablespoons olive oil

1 teaspoon black pepper

1 – 28 ounce can diced tomatoes

1 cup sun dried tomatoes, diced

1 tablespoons fresh mint, chopped

1 tablespoon fresh oregano, chopped

1 tablespoon fresh parsley, chopped


1. Preheat oven to 450°F.

2. In large mixing bowl combine beets, carrots, onions, parsnips, olive oil and black pepper.

3. Toss to coat well and place on baking sheet.

4. Place in oven and cook for 20 minutes.

5. Remove from oven.

6. Spray non-stick cooking spray into a 13 inch by 9 inch baking pan.

7. In mixing bowl, place pasta sauce, diced tomatoes, sun dried tomatoes and herbs.

8. Stir until well combined.

9. Spread 1 cup sauce in bottom of pan.

10. Layer pasta sheets in pan.

11. Sprinkle 1/3 vegetables over pasta.

12. Top with 1/3 of the goat cheese and low-fat ricotta cheese.

13. Top with 1 cup sauce.

14. Repeat steps 9 through 12 two more times.

15. Cover loosely with foil and bake 40 minutes.

16. Uncover and bake ten more minutes.

17.  Let stand 10 minutes before cutting.

Photo Credit: Lou Manna

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