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.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 40 mins
• Calories: 497 Calories

Ingredients

• salt and ground black pepper to taste
• 1 cup grated Parmesan cheese
• ½ teaspoon dried oregano
• 1 (16 ounce) package shredded mozzarella cheese
• 2 tablespoons extra-virgin olive oil
• 1 (16 ounce) container ricotta cheese
• 1 cup Alfredo sauce
• 1 red bell pepper, seeded and cut into 1-inch squares
• 2 zucchini, sliced lengthwise and cut into 1/4-inch-thick pieces
• 2 cups bite-sized broccoli pieces
• 1 ½ cups bite-sized baby carrot pieces
• 1 tablespoon Italian seasoning, or more to taste (Optional)
• 6 lasagna noodles, or more as needed
• 2 tablespoons pesto, or more to taste
• ⅓ (6 ounce) package fresh spinach

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease or line a large baking sheet with parchment paper.

Step 2

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.

Step 3

Roast vegetables in the preheated oven until golden brown, about 40 minutes.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.