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Roasted Vegetable Lasagna

Magical.Palate's picture
  Bell peppers 2 Medium, each cut into 8 pieces (Red / Green / Yellow Colored)
  Onion 1 Medium, cut into 8 wedges
  Zucchini 1 Large, cut into 2 inch pieces
  Red potatoes 6 Small, cut into fourths
  Whole mushrooms 8 Ounce, cut into half (1 Package)
  Olive oil/Vegetable oil 2 Tablespoon
  Peppered seasoned salt 1⁄2 Teaspoon
  Chopped fresh basil leaves/1/2 teaspoon dried basil leaves 2 Teaspoon
  Uncooked lasagna noodles 9 Ounce (9 Pieces)
  Ricotta cheese 15 Ounce (1 Container)
  Basil pesto 1⁄2 Cup (8 tbs)
  Egg 1 , slightly beaten
  Shredded provolone cheese 8 Ounce (2 Cups)
  Shredded mozzarella cheese 4 Ounce (1 Cup)

1. Heat oven to 425° Spray bottom and sides of jelly roll pan, 15 1/2x10 1/2xl 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.
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.

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Roasted Vegetable Lasagna Recipe