Whole Wheat Roasted Vegetable and Pesto Lasagna

Name: Whole Wheat Roasted Vegetable and Pesto Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Small Zucchinis; 2 whole Bell Peppers, Any Color; 1 whole Medium Onion; 6 whole Small Red Potatoes; 1 package Mushrooms 8 Oz; 1 teaspoon Dried Basil; 9 whole Uncooked, Whole Wheat Lasagna Noodles; 1 container Ricotta Cheese, 15 Oz; 1/2 cups Pesto (jarred Or Homemade); 1 whole Egg, Slightly Beaten; 2 cups Goat Cheese Crumbled; 1 cup Mozzarella Cheese, Shredded; Salt And Pepper, to taste; Olive Oil, For Drizzling Over Your Vegetables Before Roasting

Servings: persons

2 whole Small Zucchinis
2 whole Bell Peppers, Any Color
1 whole Medium Onion
6 whole Small Red Potatoes
1 package Mushrooms 8 Oz
1 teaspoon Dried Basil
9 whole Uncooked, Whole Wheat Lasagna Noodles
1 container Ricotta Cheese, 15 Oz
1/2 cups Pesto (jarred Or Homemade)
1 whole Egg, Slightly Beaten
2 cups Goat Cheese Crumbled
1 cup Mozzarella Cheese, Shredded
Salt And Pepper, to taste
Olive Oil, For Drizzling Over Your Vegetables Before Roasting

1
Preheat oven to 425F.
2
Clean, then coarsely chop your vegetables.
3
Spray two baking sheets or two 9 x 13 baking dishes with cooking spray.
4
Place all veggies evenly onto the sheets/dishes.
5
Drizzle well with olive oil and sprinkle the basil on top to cover veggies.
6
Season liberally with salt and pepper.
7
Roast in the preheated oven for 30 minutes, flipping half-way through.
8
Remove from the oven and allow to cool.
9
Reduce the oven temperature to 350F when you remove the vegetables.
10
Spray the bottom and sides of a 9 x 13 baking dish.
11
Cook and drain lasagna noodles (according to package instructions).
12
Set aside.
13
While noodles are cooking, mix together the ricotta, pesto and egg.
14
Season cheese mixture well with salt and pepper.
15
Set aside.
16
Once veggies have cooled, chop them up into smaller pieces.
17
Now, make your layers.
18
Be sure to season each layer with salt and pepper as you go.
19
Place three noodles lengthwise into the baking dish.
20
Spread half of the ricotta mixture on top of noodles and half of the veggies on top of ricotta.
21
Top this layer with half of the goat cheese.
22
Repeat layers, starting with the noodles.
23
Top with the remaining 3 noodles and sprinkle the top with mozzarella cheese.
24
Bake, uncovered, at 350F for 40 45 minutes until hot and bubbly.
25
Let stand 10 minutes before cutting and serving.

1381

kcal

Calories

Fat

203

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 2 whole Small Zucchinis, 2 whole Bell Peppers, Any Color, 1 whole Medium Onion, 6 whole Small Red Potatoes, and more.

Yes, Whole Wheat Roasted Vegetable and Pesto Lasagna 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!