Roasted Vegetable Lasagna

01Method

1. 1

   Heat the oven to 400 °F (200 °C) and lightly coat a large rimmed baking sheet with cooking spray.

2. 2

   Spread the zucchini, bell pepper, mushrooms, and onion in a single layer on the prepared sheet. Scatter basil and garlic over the top, apply another light coat of cooking spray, and season with salt and pepper.

3. 3

   Roast until the vegetables are tender and lightly golden, 10 to 25 minutes.

4. 4

   Meanwhile, bring a large pot of salted water to a boil and cook the lasagna noodles, stirring occasionally, until just al dente, about 8 minutes. Drain well.

5. 5

   Warm the pasta sauce in a saucepan over medium-high heat until it just begins to simmer. In a separate bowl, combine the mozzarella and Parmesan.

6. 6

   Spoon a thin layer of sauce into the bottom of a 9×13-inch baking dish. Lay three noodles over the sauce, then distribute one quarter of the roasted vegetables, one quarter of the remaining sauce, and one quarter of the cheese blend. Continue building three more identical layers, finishing with the cheese mixture on top.

7. 7

   Bake until the cheese is fully melted and the sauce is bubbling, 20 to 25 minutes. Let the lasagna rest for 10 minutes before cutting and serving.