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Roasted Vegetable Lasagna




Source of Recipe


Woman's Day Magazine


List of Ingredients




Garlic-flavor nonstick cooking spray
3 each zucchini and yellow squash (about 6 oz each), sliced in 1/2-in.-thick rounds
3 medium red bell peppers, cored and cut in 1/2-in.-wide strips
1 jar (17 oz) Alfredo pasta sauce
Pasta: 9 no-cook (oven-ready) lasagna noodles
1 1/2 cups bottled marinara sauce
1 1/2 cups (6 oz) shredded part-skim mozzarella cheese
3 Tbsp grated Parmesan cheese



Recipe



1. Position racks to divide oven in thirds. Heat to 450°F. Line 2 jelly-roll pans with foil; coat foil and a 13 x 9-in. baking dish with cooking spray.

2. Toss vegetables to mix, then distribute evenly between the 2 prepared jelly-roll pans, spreading them into a single layer. Coat vegetables with cooking spray.

3. Roast 12 minutes, switch position of pans and roast 12 minutes longer or until vegetables are tender. Remove from oven; reduce oven temperature to 375°F.

4. Spread 3/4 cup Alfredo sauce over bottom of baking dish. Lay 3 noodles crosswise on sauce (see Tip). Cover noodles with 3/4 cup marinara sauce, then top with 2 cups roasted vegetables. Sprinkle with 1/2 cup shredded mozzarella and 1 Tbsp grated Parmesan cheese. Top with 3 more noodles, the remaining Alfredo sauce, another 2 cups vegetables, 1/2 cup mozzarella and 1 Tbsp grated Parmesan cheese. Finish with layers of remaining noodles, marinara sauce, vegetables, then cheeses.

5. Cover tightly with foil and bake 45 minutes. Uncover; bake 5 minutes longer until noodles are tender.