Roasted Vegetable Lasagna with Goat Cheese

Fresh veggies, goat cheese and pesto add so much fabulous flavor to lasagna that you won't miss the meat!

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Servings 8

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( 7 ) Ratings

7 Ratings

5 Stars 43%

4 Stars 14%

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ingredients 12
Prep Time 25 min
Total Time 1 hr 30 min

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)

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Directions

1 Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, summer squash, onion and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 15 to 20 minutes, turning vegetables once, until crisp-tender.
2 Meanwhile, spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time. In medium bowl, crumble chèvre into pesto; stir.
3 Spread 1/2 cup pasta sauce in baking dish; top with 3 noodles. Layer with half the pesto mixture and 2 cups of the vegetables. Top with 3 more noodles. Top with 3/4 cup sauce and 1 cup shredded cheese blend. Top with 2 cups vegetables, 3 noodles, remaining half of pesto mixture, 2 cups vegetables, 3 noodles and 3/4 cup sauce. Sprinkle remaining 1 cup shredded cheese over top.
4 Reduce oven temperature to 375°F. Bake uncovered 20 to 30 minutes or until hot. Let stand 10 minutes before cutting.