Roasted-Vegetable Lasagna With Goat Cheese
Ingredients
- 3 medium bell peppers cut into 1-inch pieces
- 3 medium zucchini or yellow summer squash cut in half lengthwise, then crosswise into ½-inch slices
- 1 medium onion cut into 8 wedges, separated into pieces
- 1 package 8 oz sliced fresh mushrooms (about 3 cups)
- Cooking spray
- ½ teaspoon salt
- ¼ teaspoon pepper
- 12 uncooked lasagna noodles
- 1 package 5 to 6 oz chèvre (goat) cheese
- 1 container 7 oz refrigerated basil pesto
- 2 cups tomato pasta sauce
- 2 cups shredded Italian cheese blend 8 oz
Instructions
- Heat oven to 450°F.
- Spray 15x10x1-inch pan with cooking spray.
- In pan, place bell peppers, zucchini, onion and mushrooms in single layer.
- Spray vegetables with cooking spray; sprinkle with salt and pepper.
- Roast 15 to 20 minutes, turning vegetables once, until crisp-tender.
- Meanwhile, cook and drain noodles as directed on package, using minimum cook time.
- In medium bowl, crumble chèvre cheese into pesto; stir.
- Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- In baking dish, spread ½ cup of the pasta sauce.
- Top with 3 noodles; spread with half of the pesto mixture and 2 cups of the roasted vegetables.
- Top with 3 noodles; layer with ¾ cup pasta sauce, 1 cup shredded cheese blend and 2 cups vegetables.
- Top with 3 noodles; layer with remaining pesto mixture and vegetables.
- Top with remaining 3 noodles; layer with remaining ¾ cup pasta sauce and 1 cup shredded cheese.
- Reduce oven temperature to 375°F.
- Bake 20 to 30 minutes or until hot.
- Let stand 10 minutes before serving.
Nutritional Information
Calories: 520 kcal