easy roasted vegetable lasagna

Ingredients

• Servings: 1
• olive oil cooking spray
• 2 zucchini, sliced
• 2 green bell peppers, cut in 1-inch pieces
• 1 (8 ounce) package sliced fresh mushrooms
• 1 onion, cut into 8 wedges
• 1 tablespoon chopped fresh basil
• 1 clove garlic, pressed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 12 lasagna noodles
• 2 (28 ounce) jars pasta sauce
• 1 (16 ounce) package shredded mozzarella cheese
• 1 cup freshly shredded parmesan cheese

Recipe

Preparation Time: 35 mins Cook Time: 35 mins Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c). spray a large baking sheet with cooking spray.
• arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. scatter basil and garlic over vegetables and spray with cooking spray. season with salt and black pepper.
• bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
• bring a large pot of lightly salted water to a boil. cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. drain.
• bring pasta sauce to a simmer in a saucepan over medium-high heat. mix mozzarella cheese and parmesan cheese in a bowl.
• pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. layer 3 lasagna noodles over sauce. spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. sprinkle 1/4 of the mozzarella-parmesan cheese mixture over the sauce. repeat layers 3 more times, ending with the cheese.
• bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. allow lasagna to rest for 10 minutes before slicing.