Cheesy Roasted-Vegetable Lasagna

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Cheesy Roasted-Vegetable Lasagna
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  • Prep 25 min
  • Total 1 hr 30 min
  • Servings 8
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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.
Updated Mar 27, 2013


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.


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

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
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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