Cheesy Roasted-Vegetable Lasagna

Cheesy Roasted-Vegetable Lasagna

Please a party of eight with this outstanding entrée. With pesto, three cheeses and five veggies, it’s full of flavor.

Prep Time

25

Minutes

Total Time

1:30

Hr:Mins

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Do-Ahead
Roasting vegetables takes some time, but the richly flavored results are definitely worth it. If you want to get a jump start, roast vegetables up to 8 hours in advance and refrigerate.
Special Touch
Topping off each serving of lasagna with a spoonful or two of warmed spaghetti sauce adds the finishing touch to this dish. Dress it up even more with a sprinkle of shredded Parmesan and fresh basil garnishing each plate.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 510
    • (Calories from Fat 250),
  • Total Fat 28g
    • (Saturated Fat 12g,),
  • Cholesterol 80mg;
  • Sodium 660mg;
  • Total Carbohydrate 44g
    • (Dietary Fiber 4g,
  • Protein 26g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 3 Vegetable;
    • 2 High-Fat Meat;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.