Roasted Vegetable Lasagna with Pesto Cream Sauce Recipe

Recipesfull introduces to you: Popular Recipes. (Roasted Vegetable Lasagna with Pesto Cream Sauce Recipe). 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.

Brief

Prep 30 mins

Cook: 1hr10 mins

Total: 1hr40 mins

Servings: 8

Yield: 1 9x13-inch lasagna

Roasted Vegetable Lasagna with Pesto Cream Sauce Recipe

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 ½ cups bite-sized baby carrot pieces

2 tablespoons extra-virgin olive oil

1 tablespoon Italian seasoning

or more to taste

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

⅓ (6 ounce) package fresh spinach

1 (16 ounce) package shredded mozzarella cheese

½ teaspoon dried oregano

Main Dish

Directions

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.

Nutritional Information

Roasted Vegetable Lasagna with Pesto Cream Sauce Recipe

Servings Per Recipe:8

Calories: 496.6

% Daily Value *

Protein: 30g 60%

Carbohydrates: 25.4g 8%

Dietary Fiber: 2.9g 11%

Sugars: 5.1g

Fat: 31.2g 48%

Saturated Fat: 14.8g 74%

Cholesterol: 76.4mg 26%

Vitamin A Iu: 4432.7IU 89%

Niacin Equivalents: 6.8mg 52%

Vitamin B6: 0.3mg 16%

Vitamin C: 44.8mg 75%

Folate: 87.3mcg 22%

Calcium: 773.7mg 77%

Iron: 1.9mg 11%

Magnesium: 51.3mg 18%

Potassium: 419.4mg 12%

Sodium: 953.9mg 38%

Thiamin: 0.1mg 8%

Calories From Fat: 281

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.