Roasted-Vegetable Lasagna

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  • 25 min prep time
  • total time
  • 14 ingredients
  • 8 servings

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)

Directions

  1. 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. 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. 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. 4 Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 5 minutes before cutting.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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