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