Roasted Vegetable Lasagna with Pesto Cream Sauce The Best Recipes

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Roasted Vegetable Lasagna with Pesto Cream Sauce

"Here's a new twist on lasagna made with vegetables and a creamy pesto base. It's a great option for entertaining when you need to satisfy a lot of different guests' tastes. The roasted vegetables also make a great side dish that goes with any meat. They can be made a day in advance. I often bake a double batch and set half aside to go with another meal."

Ingredients :

• 2 zucchini, sliced lengthwise and cut into 1/4-inch-thick pieces
• 1 red bell pepper, seeded and cut into 1-inch squares
• 2 cups bite-sized broccoli pieces
• 1 1/2 cups bite-sized baby carrot pieces
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Italian seasoning, or more to taste (optional)
• salt and ground black pepper to taste
• 6 lasagna noodles, or more as needed
• 1 cup Alfredo sauce
• 2 tablespoons pesto, or more to taste
• 1 (16 ounce) container ricotta cheese
• 1 cup grated Parmesan cheese
• 1/3 (6 ounce) package fresh spinach
• 1 (16 ounce) package shredded mozzarella cheese
• 1/2 teaspoon dried oregano

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H40M

• Preheat the oven to 400 degrees F (200 degrees C). Grease or line a large baking sheet with parchment paper.
• Arrange zucchini, bell pepper, broccoli, and carrots in a single layer on the baking sheet. Coat with olive oil, Italian seasoning, salt, and pepper; mix well.
• Roast vegetables in the preheated oven until golden brown, about 40 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch casserole dish with one layer of lasagna noodles.
• Toss the roasted vegetables with Alfredo sauce and pesto until well coated. Spread mixture over the noodles in the dish. Place another layer of noodles over the vegetables.
• Mix ricotta cheese, 3/4 cup Parmesan cheese, and spinach together and spread mixture over the noodle layer. Distribute mozzarella cheese evenly over the ricotta layer. Sprinkle remaining 1/4 cup Parmesan cheese and oregano on top.
• Bake in the preheated oven until heated through and cheese is melted, 30 to 35 minutes. Broil for 1 to 2 minutes to lightly brown the top layer, if desired.

Notes :

• Basil may be substituted for spinach, if desired.

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