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Roasted-Vegetable Lasagna

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  • 25 min prep time
  • 0 min total time
  • 14 ingredients
  • 8 servings
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Please a party of eight with this outstanding entrée. With pesto, three cheeses and five veggies, it’s full of flavor.

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)

Steps

  • 1 Heat oven to 425°. Spray bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Place bell peppers, onion, zucchini, potatoes, mushrooms, oil, peppered seasoned salt and basil inlarge bowl; toss to coat. Spread vegetables in pan. Bake uncovered about 30 minutes or until crisp-tender. Cool slightly.
  • 2 Reduce oven temperature to 350°. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain noodles as directed on package. Mix ricotta cheese, pesto and egg. Coarsely chop vegetables.
  • 3 Place 3 noodles lengthwise in baking dish. Spread with half of the ricotta mixture. Top with 2 cups vegetables and 1 cup of the provolone cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles and remaining vegetables. Sprinkle with mozzarella cheese.
  • 4 Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 5 minutes before cutting.
  • 1 Heat oven to 425°. Spray bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Place bell peppers, onion, zucchini, potatoes, mushrooms, oil, peppered seasoned salt and basil inlarge bowl; toss to coat. Spread vegetables in pan. Bake uncovered about 30 minutes or until crisp-tender. Cool slightly.
  • 2 Reduce oven temperature to 350°. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain noodles as directed on package. Mix ricotta cheese, pesto and egg. Coarsely chop vegetables.
  • 3 Place 3 noodles lengthwise in baking dish. Spread with half of the ricotta mixture. Top with 2 cups vegetables and 1 cup of the provolone cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles and remaining vegetables. Sprinkle with mozzarella cheese.
  • 4 Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 5 minutes before cutting.

Expert Tips

Roasting vegetables takes some time, but the richly flavored results are definitely worth it. If you want to get a jump start, roast vegetables up to 8 hours in advance and refrigerate.

Topping off each serving of lasagna with a spoonful or two of warmed spaghetti sauce adds the finishing touch to this dish. Dress it up even more with a sprinkle of shredded Parmesan and fresh basil garnishing each plate.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
510
Calories from Fat
250
% Daily Value
Total Fat
28g
Saturated Fat
12g
Cholesterol
80mg
Sodium
660mg
Total Carbohydrate
44g
Dietary Fiber
4g
Protein
26g
% Daily Value*:
Iron
18%
18%
Exchanges:
2 Starch; 3 Vegetable; 2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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