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Roasted Vegetable Lasagna with Goat Cheese

Fresh veggies, goat cheese and pesto add so much fabulous flavor to lasagna that you won't miss the meat!

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( 7 Ratings)

7 Ratings

5 Stars 86%

4 Stars 14%

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Member Reviews ( 3 )

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Prep Time 25 min
Total Time 1 hr 30 min
Servings 8

Ingredients

3: medium bell peppers, cut into 1-inch pieces

3: medium zucchini or summer squash, cut in half lengthwise and then into 1/2-inch slices

1: medium onion, cut into 8 wedges, separated into pieces

1: package (8 oz) sliced mushrooms

: Cooking spray

1/2: teaspoon salt

1/4: teaspoon pepper

12: uncooked lasagna noodles

1: package (5 to 6 oz) chèvre (goat) cheese

1: container (7 oz) refrigerated basil pesto

2: cups tomato pasta sauce

2: cups shredded Italian cheese blend (8 oz)

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Directions

1 Heat oven to 450°F. 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. Bake uncovered 15 to 20 minutes, turning vegetables once, until crisp-tender.
2 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 chèvre into pesto; stir.
3 Spread 1/2 cup pasta sauce in baking dish; top with 3 noodles. 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. Sprinkle remaining 1 cup shredded cheese over top.
4 Reduce oven temperature to 375°F. Bake uncovered 20 to 30 minutes or until hot. Let stand 10 minutes before cutting.

EXPERT TIPS

Expert Tips

Switch out the squash by using another package of mushrooms instead of the zucchini.

Try a unique flavor of pasta sauce, such as those with wine, capers or olives.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 520
Calories from Fat: 240),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 30mg; 30%;
Sodium: 990mg; 990%;
Total Carbohydrate: 47g; 47%
(Dietary Fiber 5g 5% Sugars 12g 12% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 50%;
Vitamin C: 60%;
Calcium: 40%;
Iron: 20%;

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 12/27/2011 8:40:00 AM REPORT ABUSE lynshaw said:

Rating:

Made this for dinner as a friend does not eat meat on Christmas Eve. This recipe is delicious! The pesto and goat cheese complimented the roasted vegatables nicely. I will make this often.

This reply was: Helpful Inspiring

Posted 2/25/2011 6:29:37 PM REPORT ABUSE yummy3 said:

Rating:

This was so wonderful, I loved it!!! yummy :)

This reply was: Helpful Inspiring

Posted 11/29/2010 8:22:59 PM REPORT ABUSE chewy26 said:

Rating:

I made this tonight. I swapped out the peppers for sweet onions and spinach. Everything else,I kept the same as the recipe. I was so impressed. I have never used pesto in a lasagna recipe, and boy oh boy was this delish. Than you Betty Crocker.

This reply was: Helpful Inspiring