Roasted Vegetable Lasagna Stacks

I made a lot of food when I was home over fall break 2 weeks ago. It was awesome! However, I didn’t know what recipe I wanted to share first.

That changed last night when I had the last of the home cooked food I brought to school. It was my first vegetable of the day, at dinner! This was actually one of my own recipes, and it was super easy to make

I had been browsing the interwebs and blogs (shocker, right?!) and seen a few lasagna and pasta and tomato (since it’s the end of the season & everyone is preserving!) recipes, and as my mom was in the middle of making dinner, had a sudden urge to make something too! I asked her to save me some veggies, and got to work.

Low and behold, it came out much better than I thought! It makes a wonderful side to any meal.

roasting veggies

It’s full of vegetables, healthy herbs and spices, and tastes, smells, and looks amazing! There aren’t many pictures because, well, (1) I was impatient(!), and (2), I didn’t think it’d be this good, aka blog worthy. That’s a good problem though, right?! Haha.


Roasted Vegetable Lasagna Stacks
All the flavors of lasagna in the form of just delicious, roasted vegetables
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
  1. 1.5 medium zucchini's/summer squashes, evenly sized
  2. 1 small/medium eggplant
  3. pinch of salt
  4. 2 tbsp red wine vinegar
  5. 1/4 tsp chili powder
  6. 1/8-1/4 tsp ground oregano
  7. pinch granulated garlic, or 1/2-1 clove fresh chopped
  8. a few fresh basil & sage leaves (or dried)
  9. 3/4 tomato sauce
  10. several fresh basil leaves
  1. Pre-heat oven to 350
  2. slice the sides off the eggplant so it is flat. Then, thinly slice the eggplant longways, as evenly as possible. Line a baking sheet with eggplant. Sprinkle with salt to draw out excess water and reduce bitterness.
  3. Thinly slice zucchini as you did with the eggplant. (neither need to be mandolin thin, they will thin as they cook)
  4. Bake both in the oven for 10 minutes.
  5. Meanwhile, make your sauce. Add your spices (following RWV) to a small saucepan, followed by RWV. Heat over medium until it just boils. Add tomato sauce (it should be thick already. If using marinara sauce, or a thinner tomato sauce, you will just have to reduce longer). Simmer until it is very reduced (I did for about 7 minutes).
  6. Once the veggies have roasted, take them out and let them cool to touch. Then, take one zucchini slice, add an eggplant slice (you may have to cut the eggplant in half lengthwise), a spoon of marinara, and repeat, topping with a fresh basil leaf, pushed into the sauce.
  7. Bake for ~15 more minutes, and serve!
  1. The tomato sauce I used had some herbs added, so depending on the sauce you use, you may need to adjust.
Masala Girl Travels


spices + vinegar



finished roasted vegetable lasagna stacks

ready to serve!

Thanks to the eggplant’s skin, it can be a bit tough to cut, so use a knife. Once it sits in the fridge and cools, however, it’s super easy to just bit into and break!

The purpose of the red wine: it helps deepen the flavor, and helps freshen the taste if you happen to be using canned/bottled/bought sauce.

This is the sauce I used this time

Things to remember when choosing store bought sauce (or store bought anything, be it October Unprocessed or not!):
– no added sugar. tomato sauce doesn’t need it!
– watch the sodium. my favorite TJs sauce is pretty high in sodium, and I can tell when I eat it with just veggies! :/ besides that, it’s pretty good
– does it have any other funky additives or preservatives?

This is such a cute little appetizer and combines my favorite things: zucchini, eggplant, marinara/tomato sauces, and spices! You’re bound to love it Open-mouthed smile It would also be a perfect appetizer or side for serving dinner!

~masala girl

what are your favorite veggies? favorite sauces?

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