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

Roasted Vegetable Lasagna with Pesto Cream Sauce

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

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.