Roasted Vegetable Lasagna with Goat Cheese

Fresh veggies, goat cheese and pesto add so much fabulous flavor to lasagna that you won't miss the meat!

Yield

8 servings

Ingredients

3 medium bell peppers, cut into 1-inch pieces
3 medium zucchini or summer squash, cut in half lengthwise and then into
1/2-inch slices
1 medium onion, cut into 8 wedges, separated into pieces
1 (8 ounce) package sliced mushrooms
cooking spray
1/2 teaspoon salt
1/4 teaspoon pepper
12 uncooked lasagna noodles
1 (5 to 6 ounce) package chèvre (goat) cheese
1 (7 ounce) container refrigerated basil pesto
2 cups tomato pasta sauce
2 cups shredded Italian cheese blend (8 ounce)

Directions

Preheat oven to 450°F (232°C). Spray 15 x 10 x 1-inch pan with cooking spray. In pan, place bell peppers, summer squash, onion and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with salt and pepper.

Bake uncovered for 15 to 20 minutes, turning vegetables once, until crisp-tender.

Meanwhile, spray 13 x 9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time. In medium bowl, crumble chèvre into pesto; stir.

Spread 1/2 cup pasta sauce in baking dish; top with 3 noodles. Layer with half the pesto mixture and 2 cups of the vegetables. Top with 3 more noodles. Top with 3/4 cup sauce and 1 cup shredded cheese blend. Top with 2 cups vegetables, 3 noodles, remaining half of pesto mixture, 2 cups vegetables, 3 noodles and 3/4 cup sauce. Sprinkle remaining 1 cup shredded cheese over top.

Reduce oven temperature to 375°F (191°C). Bake uncovered 20 to 30 minutes or until hot. Let stand 10 minutes before cutting.

Estimated Time

Preparation Time: 30 minutes
Total Bake Time: 50 minutes
Stand Time: 10 minutes
Total Time: 1 hour 30 minutes

Additional Information

Switch out the squash by using another package of mushrooms instead of the zucchini.

Try a unique flavor of pasta sauce, such as those with wine, capers or olives.

Nutritional Information

Amount per serving: Calories 520 (Calories from Fat 240), Total Fat 26 g (Saturated Fat 10 g, Trans Fat 0 g), Cholesterol 30 mg; Sodium 990 mg; Total Carbohydrate 47 g (Dietary Fiber 5 g, Sugars 12 g), Protein 22 g; Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 2 Vegetable; 2 High-Fat Meat; 2 Fat; Carbohydrate Choices: 3

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