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Roasted Vegetable Lasagna with Goat Cheese

  • Prep 25 min
  • Total 1 hr 10 min
  • Ingredients 12
  • Servings 8

Ingredients

3
medium bell peppers, cut into 1-inch pieces
3
medium zucchini or summer squash, cut in half lengthwise, then cut crosswise into 1/2-inch slices
1
medium onion, cut into 8 wedges, separated into pieces
1
package (8 oz) sliced fresh mushrooms
Cooking spray
1/2
teaspoon salt
1/4
teaspoon pepper
12
uncooked lasagna noodles
1
package (5 to 6 oz) chèvre (goat) cheese
1
container (7 oz) refrigerated basil pesto
2
cups tomato pasta sauce
2
cups shredded Italian cheese blend (8 oz)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
Calories from Fat
240
% Daily Value
Total Fat
26g
40%
Saturated Fat
10g
48%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
990mg
41%
Potassium
740mg
21%
Total Carbohydrate
47g
16%
Dietary Fiber
5g
21%
Sugars
12g
Protein
22g
% Daily Value*:
Vitamin A
50%
50%
Vitamin C
60%
60%
Calcium
40%
40%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Switch out the zucchini and use another package of mushrooms instead.

Try a unique flavor of pasta sauce, such as one with wine, capers or olives.

Directions

  • 1 Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, zucchini, onion and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with salt and pepper. Roast 15 to 20 minutes, turning vegetables once, until crisp-tender.
  • 2 Meanwhile, cook and drain noodles as directed on package, using minimum cook time. In medium bowl, crumble chèvre into pesto; stir.
  • 3 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, spread 1/2 cup of the pasta sauce. Top with 3 noodles; spread with half of the pesto mixture and 2 cups of the vegetables. Add 3 noodles; layer with 3/4 cup pasta sauce, 1 cup shredded cheese blend and 2 cups vegetables. Add 3 noodles; layer with remaining pesto mixture and vegetables. Top with remaining 3 noodles; layer with remaining 3/4 cup pasta sauce and 1 cup shredded cheese.
  • 4 Reduce oven temperature to 375°F. Bake 20 to 30 minutes or until hot. Let stand 10 minutes before serving.

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