Fresh veggies, goat cheese and pesto add so much fabulous flavor to lasagna that you won't miss the meat!
Roasted Vegetable Lasagna with Goat Cheese
- Prep Time 25 min
- Total 1 hr 30 min
- Servings 8
- Ingredients 12
Ingredients
- 3 medium bell peppers, cut into 1-inch pieces
- 3 medium zucchini or summer squash, cut in half lengthwise and then into 1/2-inch slices
- 1 medium onion, cut into 8 wedges, separated into pieces
- 1 package (8 oz) sliced 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)
Instructions
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Step1Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, summer squash, onion and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 15 to 20 minutes, turning vegetables once, until crisp-tender.
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Step2Meanwhile, spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time. In medium bowl, crumble chèvre into pesto; stir.
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Step3Spread 1/2 cup pasta sauce in baking dish; top with 3 noodles. Layer with half the pesto mixture and 2 cups of the vegetables. Top with 3 more noodles. Top with 3/4 cup sauce and 1 cup shredded cheese blend. Top with 2 cups vegetables, 3 noodles, remaining half of pesto mixture, 2 cups vegetables, 3 noodles and 3/4 cup sauce. Sprinkle remaining 1 cup shredded cheese over top.
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Step4Reduce oven temperature to 375°F. Bake uncovered 20 to 30 minutes or until hot. Let stand 10 minutes before cutting.
Nutrition
520
Calories
26g
Total Fat
22g
Protein
47g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 520
- Calories from Fat
- 240
- 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
3Tips from the Betty Crocker Kitchens
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