Roasted-Vegetable Lasagna

Please a party of eight with this outstanding entrée. With pesto, three cheeses and five veggies, it’s full of flavor.

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Servings 8

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ingredients 14
Prep Time 25 min
Total Time 0 min

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)

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Directions

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

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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.