Roasted Vegetable Lasagna

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

Yield

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 (8 ounce) package 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

Preheat oven to 425°F (232°C). Spray bottom and sides of jelly roll pan, 15 1/2 x 10 1/2 x 1-inch, with cooking spray. Place bell peppers, onion, zucchini, potatoes, mushrooms, oil, peppered seasoned salt and basil in large bowl; toss to coat. Spread vegetables in pan.

Bake uncovered about 30 minutes or until crisp-tender. Cool slightly.

Reduce oven temperature to 350°F (177°C). Spray bottom and sides of rectangular baking dish, 13 x 9 x 2-inches, with cooking spray. Cook and drain noodles as directed on package. Mix ricotta cheese, pesto and egg. Coarsely chop vegetables.

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.

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

Estimated Time

Preparation Time: 25 minutes
Total Bake Time: 1 hour 15 minutes
Stand Time: 5 minutes

Additional Information

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.

Nutritional Information

Amount per serving: Calories 510 (Calories from Fat 250), Total Fat 28 g (Saturated Fat 12 g), Cholesterol 80 mg; Sodium 660 mg; Total Carbohydrate 44 g (Dietary Fiber 4 g), Protein 26 g; Exchanges: 2 Starch; 3 Vegetable; 2 High-Fat Meat; 2 Fat

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