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Roasted Vegetable Lasagna with Goat Cheese

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By Betty Crocker Kitchens
Updated Dec 22, 2009
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Meanwhile, 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.
  • Step 
    3
    Spread 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.
  • Step 
    4
    Reduce 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
3
*Percent Daily Values are based on a 2,000 calorie diet.

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