Ingredients
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3 medium Bell Peppers
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3 medium Zucchini
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1 medium Onion
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1 package (8 oz) sliced fresh Mushrooms
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½ teaspoon Salt
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¼ teaspoon Black Pepper
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12 uncooked Lasagna Noodles
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1 package (5 to 6 oz) Chevre
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container (7 oz) refrigerated Basil
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2 cups Tomato Pasta Sauce
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2 cups shredded Italian Cheese
Directions
Steps
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1
Done
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Heat oven to 450°F. Spray 15 x 10 x 1-inch pan with cooking spray. In pan, arrange bell peppers, zucchini, onion and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with salt and pepper. Roast 15 to 20 minutes, turning vegetables once, until crisp-tender. |
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2
Done
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Meanwhile, cook and drain noodles as directed on package, using minimum cook time. In medium bowl, crumble chèvre into pesto; stir. |
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3
Done
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Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In baking dish, spread ½ cup of the pasta sauce. Top with 3 noodles; spread with half of the pesto mixture and 2 cups of the vegetables. Add 3 noodles; layer with ¾ cup pasta sauce, 1 cup cheese blend and 2 cups vegetables. Add 3 noodles; layer with remaining pesto mixture and vegetables. Top with remaining 3 noodles; layer with remaining ¾ cup pasta sauce and 1 cup cheese blend. |
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4
Done
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Reduce oven temperature to 375°F. Bake 20 to 30 minutes or until hot. Let stand 10 minutes before serving. |
