Roasted Vegetable Lasagna
|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.