Roasted Vegetable Lasagna with Goat Cheese

Name: Roasted Vegetable Lasagna with Goat Cheese
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 198 grams container refrigerated basil pesto; 3 mediums bell peppers, cut into 1-inch pieces; 142 grams package chèvre (goat) cheese; 227 grams cups shredded Italian cheese blend; 12 uncooked lasagna noodles; 227 grams package sliced mushrooms; 1 medium onion, cut into 8 wedges, separated into pieces; 473 milliliters tomato pasta sauce; 0 teaspoons pepper; 1 teaspoons salt; 3 mediums zucchini or summer squash, cut in half lengthwise and then into 1/2-inch slices

The recipe Roasted Vegetable Lasagna with Goat Cheese could satisfy your Mediterranean craving in roughly 1 hour and 30 minutes. This recipe serves 8. This main course has 442 calories, 20g of protein, and 21g of fat per serving. If you have basil pesto, mushrooms, pepper, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 450F. Spray 15x10x1-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.

Ingredients you will need

Salt And Pepper

Cooking Spray

Summer Squash

Bell Pepper

Vegetable

Mushrooms

Onion

Equipment you will use

Oven

Frying Pan

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

Ingredients you will need

Vegetable

Equipment you will use

Oven

Meanwhile, spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time. In medium bowl, crumble chvre into pesto; stir.

Ingredients you will need

Cooking Spray

Pasta

Pesto

Equipment you will use

Baking Pan

Bowl

Spread 1/2 cup pasta sauce in baking dish; top with 3 noodles.

Ingredients you will need

Pasta Sauce

Pasta

Spread

Equipment you will use

Baking Pan

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.

Ingredients you will need

Shredded Cheese Blend