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Roasted Vegetable Lasagna with Goat Cheese
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Prep Time:
25 minutes
Total Time:
1 hour 30 minutes
Delicious vegetarian lasagna bursting with flavor from fresh veggies, creamy goat cheese, and fragrant pesto! No meat needed!
Ingredients:
  • 3 medium bell peppers, cut into 1-inch pieces
  • 3 medium zucchini or summer squash, cut in half lengthwise and then into 1/2-inch slices
  • 1 medium onion, cut into 8 wedges, separated into pieces
  • 1 package (8 oz) sliced mushrooms
  • Cooking spray
  • 1/2 teaspoon salt
  • 1/4 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:
  • Preheat oven to 450°F. Generously coat a 15x10x1-inch pan with cooking spray. Spread bell peppers, summer squash, onion, and mushrooms evenly in the pan. Give the vegetables another light coat of cooking spray and season with salt and pepper. Bake for 15 to 20 minutes, flipping them halfway through, until they are perfectly tender-crisp.
  • Spray a 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles according to package instructions for minimum cook time. In a medium bowl, crumble chèvre cheese into pesto and stir to combine.
  • Spread a layer of 1/2 cup pasta sauce in a baking dish, followed by 3 noodles. Add half of the pesto mixture and 2 cups of vegetables. Place 3 more noodles on top. Add a layer of 3/4 cup sauce and 1 cup of shredded cheese blend. Layer on 2 cups of vegetables, 3 noodles, the remaining pesto mixture, 2 cups of vegetables, 3 noodles, and 3/4 cup sauce. Finish by sprinkling the remaining 1 cup of shredded cheese over the top.
  • Lower the oven temperature to 375°F. Bake the dish without a cover for 20-30 minutes or until it is piping hot. Allow it to rest for 10 minutes before slicing and serving.

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