Roasted Veggie Lasagna With Pesto Cream Sauce

Name: Roasted Veggie Lasagna With Pesto Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 and 1/2 cup peeled baby carrots, cut into bite size pieces if needed; 1 and 1/2 cups trimmed broccoli crowns, broken down into bite size pieces; 2 zucchini, cut into 1/4-inch thick half circles; 1 large red bell pepper, de-seeded and cut into 1-inch squares; 2 Tbs. Extra virgin olive oil; Salt and pepper to taste; 1-2 Tbsp. Italian herb seasoning mix (optional); 2-3 Tbs. Pesto to taste; 1 cup Alfredo cream sauce; 6-8 full size lasagna noodles, either cooked or no-boil style; 16oz. Ricotta cheese; 1 cup shredded parmesan cheese, separated into 3/4 cup and 1/4 cup; 2 oz. Fresh or frozen spinach or fresh basil leaves; 16 oz. Mozzarella cheese, shredded; 1/2 tsp. Dried oregano

Servings: persons

1 and 1/2 cup peeled baby carrots, cut into bite size pieces if needed
1 and 1/2 cups trimmed broccoli crowns, broken down into bite size pieces
2 zucchini, cut into 1/4-inch thick half circles
1 large red bell pepper, de-seeded and cut into 1-inch squares
2 Tbs. Extra virgin olive oil
Salt and pepper to taste
1-2 Tbsp. Italian herb seasoning mix (optional)
2-3 Tbs. Pesto to taste
1 cup Alfredo cream sauce
6-8 full size lasagna noodles, either cooked or no-boil style
16oz. Ricotta cheese
1 cup shredded parmesan cheese, separated into 3/4 cup and 1/4 cup
2 oz. Fresh or frozen spinach or fresh basil leaves
16 oz. Mozzarella cheese, shredded
1/2 tsp. Dried oregano

1
1. Place carrots, broccoli, zucchini, and red peppers in one layer on to a large lined baking sheet. Coat with olive oil, salt and pepper (and if desired, additional Italian herbs) to taste. Place in a 400 degree oven and roast for 30-40 minutes or until golden brown. This can be done a day or two ahead of time, if desired.
2
2. If needed, prepare the lasagna noodles by boiling them. If using no-boil noodles, skip this step.
3
3. Mix roasted veggies with pesto and cream alfredo sauce until completely covered.
4
4. Place a single layer of lasagna noodles to cover the bottom of a 13x9x2 inch baking dish.
5
5. Spoon veggie mixture over noodles, distributing evenly.
6
6. Place another single layer of lasagna noodles over veggie layer.
7
7. Mix ricotta cheese with 3/4 cup of shredded parmesan cheese and fresh or frozen spinach or basil leaves. Spread evenly over noodle layer.
8
8. Spread shredded mozzarella cheese evenly over ricotta layer. Sprinkle final quarter cup of parmesan cheese over the mozzarella and finish by sprinkling dried oregano over the top of everything.
9
9. Bake in a 350 degree oven for 35-40 minutes. If desired, place under a low broiler for 2 minutes more to brown the top layer of cheese. Serve hot.

1866

kcal

Calories

116

Fat

130

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 and 1/2 cup peeled baby carrots, cut into bite size pieces if needed, 1 and 1/2 cups trimmed broccoli crowns, broken down into bite size pieces, 2 zucchini, cut into 1/4-inch thick half circles, 1 large red bell pepper, de-seeded and cut into 1-inch squares, and more.

Yes, Roasted Veggie Lasagna With Pesto Cream Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!