Roasted-Vegetable Lasagna

 

2

medium red, green or yellow bell peppers, each cut into 8 pieces

1

medium onion, cut into 8 wedges

1

large zucchini, cut into 2-inch pieces (2 cups)

6

small red potatoes, cut into fourths

1

package (8 ounces) whole mushrooms, cut in half

2

tablespoons olive or vegetable oil

1/2

teaspoon peppered seasoned salt

2

teaspoons chopped fresh or 1/2 teaspoon dried basil leaves

9

uncooked lasagna noodles (9 ounces)

1

container (15 ounces) ricotta cheese

1/2

cup basil pesto

1

egg, slightly beaten

2

cups shredded provolone cheese (8 ounces)

1

cup shredded mozzarella cheese (4 ounces)

• 1 Heat oven to 425°. Spray bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Place bell peppers, onion, zucchini, potatoes, mushrooms, oil, peppered seasoned salt and basil inlarge bowl; toss to coat. Spread vegetables in pan. Bake uncovered about 30 minutes or until crisp-tender. Cool slightly.
• 2 Reduce oven temperature to 350°. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain noodles as directed on package. Mix ricotta cheese, pesto and egg. Coarsely chop vegetables.
• 3 Place 3 noodles lengthwise in baking dish. Spread with half of the ricotta mixture. Top with 2 cups vegetables and 1 cup of the provolone cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles and remaining vegetables. Sprinkle with mozzarella cheese.
• 4 Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 5 minutes before cutting.