Name: Roasted Vegetable Lasagna with Pesto Cream Sauce
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Zucchini, sliced lengthwise and cut into 1/4-inch-thick pieces - 2; Red bell pepper, seeded and cut into 1-inch squares - 1; Bite-sized broccoli pieces - 2 cups; Bite-sized baby carrot pieces - 1 ½ cups; Extra-virgin olive oil - 2 tablespoons; Italian seasoning, or more to taste (Optional) - 1 tablespoon; Salt and ground black pepper to taste - 1 tablespoon; Lasagna noodles, or more as needed - 6; Alfredo sauce - 1 cup; Pesto, or more to taste - 2 tablespoons; Ricotta cheese - 1 (16 ounce) container; Grated Parmesan cheese - 1 cup; Fresh spinach - ⅓ (6 ounce) package; Shredded mozzarella cheese - 1 (16 ounce) package; Dried oregano - ½ teaspoon

Ingredients for - Roasted Vegetable Lasagna with Pesto Cream Sauce

1. Zucchini, sliced lengthwise and cut into 1/4-inch-thick pieces 2

2. Red bell pepper, seeded and cut into 1-inch squares 1

3. Bite-sized broccoli pieces 2 cups

4. Bite-sized baby carrot pieces 1 ½ cups

5. Extra-virgin olive oil 2 tablespoons

6. Italian seasoning, or more to taste (Optional) 1 tablespoon

7. Salt and ground black pepper to taste 1 tablespoon

8. Lasagna noodles, or more as needed 6

9. Alfredo sauce 1 cup

10. Pesto, or more to taste 2 tablespoons

11. Ricotta cheese 1 (16 ounce) container

12. Grated Parmesan cheese 1 cup

13. Fresh spinach ⅓ (6 ounce) package

14. Shredded mozzarella cheese 1 (16 ounce) package

15. Dried oregano ½ teaspoon

How to cook deliciously - Roasted Vegetable Lasagna with Pesto Cream Sauce

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Grease or line a large baking sheet with parchment paper.

2 . Stage

Arrange zucchini, bell pepper, broccoli, and carrots in a single layer on the baking sheet. Coat with olive oil, Italian seasoning, salt, and pepper; mix well.

3 . Stage

Roast vegetables in the preheated oven until golden brown, about 40 minutes.

4 . Stage

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

5 . Stage

Reduce oven temperature to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch casserole dish with one layer of lasagna noodles.

6 . Stage

Toss the roasted vegetables with Alfredo sauce and pesto until well coated. Spread mixture over the noodles in the dish. Place another layer of noodles over the vegetables.

7 . Stage

Mix ricotta cheese, 3/4 cup Parmesan cheese, and spinach together and spread mixture over the noodle layer. Distribute mozzarella cheese evenly over the ricotta layer. Sprinkle remaining 1/4 cup Parmesan cheese and oregano on top.

8 . Stage

Bake in the preheated oven until heated through and cheese is melted, 30 to 35 minutes. Broil for 1 to 2 minutes to lightly brown the top layer, if desired.