Roasted Vegetable Lasagna with Pesto Cream Sauce

Ingredients

• 2 zucchini , sliced lengthwise and cut into 1/4-inch-thick pieces
• 1 red bell pepper , seeded and cut into 1-inch squares
• 2 cups bite-sized broccoli pieces
• 1.5 cups bite-sized baby carrot pieces
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Italian seasoning , Optional
• salt and ground black pepper to taste
• 6 lasagnas noodles , or more as needed
• 1 cup Alfredo sauce
• 2 tablespoons pesto , or more to taste
• 1 container ricotta cheese , 16 ounce
• 1 cup grated Parmesan cheese
• 0.33 packages fresh spinach , 6 ounce
• 1 package shredded mozzarella cheese , 16 ounce
• 0.5 teaspoons dried oregano

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Grease or line a large baking sheet with parchment paper.

2. 2

   Arrange zucchini, bell pepper, broccoli, and carrots in a single layer on the baking sheet. Coat with olive oil, Italian seasoning, salt, and pepper; mix well.

3. 3

   Roast vegetables in the preheated oven until golden brown, about 40 minutes.

4. 4

   Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.

5. 5

   Reduce oven temperature to 350 degrees F (175 degrees C). Line the bottom of a 9x13-inch casserole dish with one layer of lasagna noodles.

6. 6

   Toss the roasted vegetables with Alfredo sauce and pesto until well coated. Spread mixture over the noodles in the dish. Place another layer of noodles over the vegetables.

7. 7

   Mix ricotta cheese, 3/4 cup Parmesan cheese, and spinach together and spread mixture over the noodle layer. Distribute mozzarella cheese evenly over the ricotta layer. Sprinkle remaining 1/4 cup Parmesan cheese and oregano on top.

8. 8

   Bake in the preheated oven until heated through and cheese is melted, 30 to 35 minutes. Broil for 1 to 2 minutes to lightly brown the top layer, if desired.