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Cheesy Roasted-Vegetable Lasagna
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Prep Time:
25 minutes
Total Time:
1 hour 30 minutes
Impress 8 guests with this flavorful dish featuring pesto, 3 cheeses, and 5 veggies.
Ingredients:
  • 2 medium red, green or yellow bell peppers, each cut into 8 pieces
  • 1 medium onion, cut into 8 wedges
  • 1 large zucchini, cut into 2-inch pieces (2 cups)
  • 6 small red potatoes, cut into fourths
  • 1 package (8 ounces) whole mushrooms, cut in half
  • 2 tablespoons olive or vegetable oil
  • 1/2 teaspoon peppered seasoned salt
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
  • 9 uncooked lasagna noodles (9 ounces)
  • 1 container (15 ounces) ricotta cheese
  • 1/2 cup basil pesto
  • 1 egg, slightly beaten
  • 2 cups shredded provolone cheese (8 ounces)
  • 1 cup shredded mozzarella cheese (4 ounces)
Instructions:
  • Preheat oven to 425°F. Grease a 15 1/2x10 1/2x1 inch jelly roll pan with cooking spray. In a large bowl, combine bell peppers, onion, zucchini, potatoes, mushrooms, oil, peppered seasoned salt, and basil; toss to coat evenly. Spread the vegetables onto the prepared pan. Bake for about 30 minutes until they are crisp-tender. Allow to cool slightly before serving.
  • Preheat oven to 350°. Grease a 13x9x2-inch rectangular baking dish with cooking spray. Follow package instructions to cook and drain noodles. Combine ricotta cheese, pesto, and egg. Roughly chop vegetables.
  • Layer the baking dish with 3 noodles lengthwise. Spread half of the ricotta mixture over the noodles. Top with 2 cups of vegetables and 1 cup of provolone cheese. Repeat the layers, starting with noodles. Finish with the remaining 3 noodles and vegetables. Sprinkle with mozzarella cheese before baking.
  • Bake without a cover for 40-45 minutes until center is hot and top is golden brown. Allow it to rest for 5 minutes before slicing.

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