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Cheesy Roasted-Vegetable Lasagna

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Betty Crocker Kitchens
Updated Mar 27, 2013
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Please a party of eight with this outstanding entrée. With pesto, three cheeses and five veggies, it’s full of flavor.

Cheesy Roasted-Vegetable Lasagna

  • Prep Time 25 min
  • Total 1 hr 30 min
  • Servings 8
  • Ingredients 14
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Ingredients

  • 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)

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 5 minutes before cutting.

Nutrition

510 Calories
28g Total Fat
26g Protein
44g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
18%
18%
Exchanges:
2 Starch; 3 Vegetable; 2 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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