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Roasted Vegetable Lasagna

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READ REVIEWS (2)

1 hr 35 mins total
20 mins prep

288 calories/serving

Recipe Filed Under
Cheese, Pasta, Vegetable, Tomato, Squash, Zucchini, Bell Pepper, Italian, Baking, Roasting, Vegetarian, Healthy, Main Dish, Dinner, Lasagna, Bridal Shower, Church Supper, Entertaining, Potluck

Provided By: Woman's Day

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Ingredients

Serves:

Garlic-flavor nonstick cooking spray

3 each zucchini and yellow squash (about 6 oz each), sliced in 1/2-in.-thick rounds

3 medium red bell peppers, cored and cut in 1/2-in.-wide strips

9 no-cook (oven-ready) lasagna noodles

1 1/2 cups bottled marinara sauce

1 1/2 cups (6 oz) shredded part-skim mozzarella cheese

Directions

Position racks to divide oven in thirds. Heat to 450°F. Line 2 jelly-roll pans with foil; coat foil and a 13 x 9-in. baking dish with cooking spray.

Toss vegetables to mix, then distribute evenly between the 2 prepared jelly-roll pans, spreading them into a single layer. Coat vegetables with cooking spray.

Roast 12 minutes, switch position of pans and roast 12 minutes longer or until vegetables are tender. Remove from oven; reduce oven temperature to 375°F.

Spread 3/4 cup Alfredo sauce over bottom of baking dish. Lay 3 noodles crosswise on sauce (see Tip). Cover noodles with 3/4 cup marinara sauce, then top with 2 cups roasted vegetables. Sprinkle with 1/2 cup shredded mozzarella and 1 Tbsp grated Parmesan cheese. Top with 3 more noodles, the remaining Alfredo sauce, another 2 cups vegetables, 1/2 cup mozzarella and 1 Tbsp grated Parmesan cheese. Finish with layers of remaining noodles, marinara sauce, vegetables, then cheeses.

Cover tightly with foil and bake 45 minutes. Uncover; bake 5 minutes longer until noodles are tender.