Roasted Vegetable Lasagna with Goat Cheese

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!

Prep Time



Total Time






medium bell peppers, cut into 1-inch pieces
medium zucchini or summer squash, cut in half lengthwise and then into 1/2-inch slices
medium onion, cut into 8 wedges, separated into pieces
package (8 oz) sliced mushrooms
Cooking spray
teaspoon salt
teaspoon pepper
uncooked lasagna noodles
package (5 to 6 oz) chèvre (goat) cheese
container (7 oz) refrigerated basil pesto
cups tomato pasta sauce
cups shredded Italian cheese blend (8 oz)
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 520
    • (Calories from Fat 240),
  • Total Fat 26g
    • (Saturated Fat 10g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 990mg;
  • Total Carbohydrate 47g
    • (Dietary Fiber 5g,
    • Sugars 12g),
  • Protein 22g;
Percent Daily Value*:
    • 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.