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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) 3 Reviews
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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)

SAVE ON THIS RECIPE!

LOCATION

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.

Get new recipe inspiration every week! Free Newsletters

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:
3
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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