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Roasted Vegetable Lasagna
A hearty vegetarian lasagna layered with roasted summer vegetables, creamy goat cheese, and basil pesto. Roasting the bell peppers, zucchini, and mushrooms concentrates their savory flavors before they are tucked between tender pasta sheets. It is an excellent make-ahead meal that freezes beautifully for busy weeknights or casual dinner parties. The tangy chèvre and bright pesto cut through the rich tomato sauce and melted Italian cheeses for a perfectly balanced bite.
Ingredients
- 3 medium bell peppers, cut into 1-inch pieces
- 3 medium zucchini or summer squash, cut in half lengthwise, then cut crosswise into ½-inch slices
- 1 medium onion, cut into 8 wedges, separated into pieces
- 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
- ½ teaspoon salt
- ¼ 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
- 1Preheat the oven to 450°F and coat a 15x10x1-inch baking pan with cooking spray. Arrange the bell peppers, zucchini, onion, and mushrooms in a single even layer.
- 2Mist the vegetables lightly with cooking spray and season with the salt and pepper. Roast for 15 to 20 minutes, tossing once halfway through, until the vegetables are crisp-tender.
- 3Boil and drain the lasagna noodles according to the package instructions. Crumble the goat cheese into the pesto in a medium bowl and stir to combine.
- 4Coat a 13x9-inch glass baking dish with cooking spray. Spread a half cup of the tomato pasta sauce evenly across the bottom of the dish.
- 5Arrange three cooked noodles over the sauce. Spread half of the goat cheese and pesto mixture over the pasta, then top with two cups of the roasted vegetables.
- 6Add another layer of three noodles, three-quarters of a cup of pasta sauce, one cup of the shredded Italian cheese blend, and two cups of roasted vegetables. Follow with three more noodles, the remaining pesto mixture, and the rest of the vegetables.
- 7Finish with the final three noodles, the last three-quarters of a cup of pasta sauce, and the remaining one cup of shredded cheese.
- 8Seal the baking dish tightly with foil or a tight-fitting lid to prepare the lasagna for baking.
- 9When ready to cook, preheat the oven to 375°F. Uncover the baking dish and bake for 20 to 30 minutes until the cheese is melted and bubbling. Let the lasagna rest for 10 minutes before slicing.