Roasted Vegetable Lasagna
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 C.)
- 6 small red potatoes, cut into fourths
- 1 package (8 oz.) whole mushrooms, cut in half
- 2 Tbs. olive or vegetable oil
- 1/2 tsp. peppered seasoned salt
- 2 tsp. chopped fresh or 1/2 tsp. dried basil leaves
- 9 uncooked lasagna noodles (9 oz.)
- 1 container (15 oz.) ricotta cheese
- 1/2 C. basil pesto
- 1 egg, slightly beaten
- 2 C. shredded provolone cheese (8 oz.)
- 1 C. shredded mozzarella cheese (4 oz. Warm spaghetti sauce (optional)
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Directions
Heat oven to 425º. Spray bottom and sides of jelly roll pan, 15 1/2x10 ½ x1-inch, with cooking spray. Place bell peppers, onion, zucchini, potatoes, mushrooms, oil, peppered seasoned salt and basil in large bowl; toss to coat. Spread vegetables in pan. Bake uncovered about 30 minutes or until crisp-tender. Cool slightly. Reduce oven temperature to 350º. 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. Place 3 noodles lengthwise in baking dish. Spread with half of the ricotta mixture. Top with 2 C. vegetables and 1 C. of the provolone cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles and remaining vegetables. Sprinkle with mozzarella cheese. Bake uncovered 40 to 50 minutes or until hot in center and top is golden brown. Let stand 4 minute before cutting. Serve with spaghetti sauce on top if desired
Reviews (1)
the potatoes add an extra layer of starches (read too much) for many people
Flag as inappropriate foodperv | February 28, 2009