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  • Whole Wheat Roasted Vegetable and Pesto Lasagna

    2 votes
    Whole Wheat Roasted Vegetable and Pesto Lasagna
    Prep: 10 min Cook: 75 min Servings: 6
    by Schnoodle Soup
    45 recipes
    >
    Roasted vegetables, three cheeses and pesto sandwiched between hearty whole wheat lasagna noodles. A true veggie lover's delight!

    Ingredients

    • 9 uncooked, whole wheat lasagna noodles
    • 2 bell peppers (any color)
    • 2 small zucchinis
    • 6 small red potatoes
    • 1 medium onion
    • 8 oz. mushrooms
    • 1 15 oz. container ricotta cheese
    • 1/2 cup pesto (jarred or homemade)
    • 1 egg, slightly beaten
    • 2 cups goat cheese, crumbled
    • 1 cup mozzarella cheese, shredded
    • 1 tsp dried basil
    • Olive oil
    • S & P
    • Cooking spray

    Directions

    1. Pre-heat oven to 425. Coarsely chop your vegetables.
    2. Spray two baking sheets or two 9 x 13 baking dishes with cooking spray. Place all veggies evenly on sheets/dishes. Drizzle well with olive oil and sprinkle the basil on top to cover veggies. Season liberally with salt and pepper. Bake 30 minutes, flipping half-way through. Remove from the oven and allow to cool.
    3. Reduce the oven temperature to 350. Spray the bottom and sides of a 9 x 13 baking dish.
    4. Cook and drain lasagna noodles. While noodles are cooking, mix ricotta, pesto and egg. Season cheese mixture well with salt and pepper.
    5. Once veggies have cooled, chop small.
    6. Now, make your layers. Be sure to season each layer with salt and pepper as you go.
    7. Place three noodles lengthwise in baking dish. Spread half of the ricotta mixture on top of noodles and half of the veggies on top of ricotta. Top this layer with half of the goat cheese. Repeat layers, starting with the noodles. Top with remaining 3 noodles and sprinkle the top with mozzarella cheese.
    8. Bake, uncovered, for 40 – 45 minutes until hot and bubbly. Let stand 10 minutes before cutting and serving.

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