Whole Wheat Roasted Vegetable And Pesto Lasagna Recipes

VEGGIE PESTO LASAGNA

Steps:

• Preheat the oven to 350 degrees F.
• Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the yellow squash and zucchini and cook, stirring, for 4 to 5 minutes more. Season with salt, pepper and red pepper flakes. Stir in the crushed tomatoes and tomato sauce; bring to a simmer. Cook, stirring occasionally, about 20 minutes. Add salt, pepper and a pinch of sugar, if necessary.
• In a large bowl, mix together the ricotta cheese, spinach, pesto and season with pepper.
• Grease the bottom and sides of your lasagna dish with butter. Spread a little of the tomato sauce on the bottom of the pan. Lay 4 noodles across the bottom of the baking dish, overlapping by 1/2-inch. Spread 1/3 of the ricotta and pesto mixture evenly on top. Sprinkle with about a 1/2 cup mozzarella cheese. Ladle about 1 cup of sauce on top. Repeat layering in the same order. Layer the top layer of noodles and drizzle with the remaining sauce, then sprinkle with the Parmesan and remaining mozzarella. Cover with foil and bake in the center of the oven until the sauce is bubbling around the edges, about 40 minutes. Uncover and bake 5 minutes more. Let stand 10 minutes before slicing.

WHOLE WHEAT ROASTED VEGETABLE AND PESTO LASAGNA

Steps:

• Pre-heat oven to 425. Coarsely chop your vegetables.
• Spray two baking sheets or two 9 x 13 baking dishes with cooking spray. Place all veggies evenly on sheets/dishes. Drizzle well with olive oil and sprinkle the basil on top to cover veggies. Season liberally with salt and pepper. Bake 30 minutes, flipping half-way through. Remove from the oven and allow to cool.
• Reduce the oven temperature to 350. Spray the bottom and sides of a 9 x 13 baking dish.
• Cook and drain lasagna noodles. While noodles are cooking, mix ricotta, pesto and egg. Season cheese mixture well with salt and pepper.
• Once veggies have cooled, chop small.
• Now, make your layers. Be sure to season each layer with salt and pepper as you go.
• Place three noodles lengthwise in baking dish. Spread half of the ricotta mixture on top of noodles and half of the veggies on top of ricotta. Top this layer with half of the goat cheese. Repeat layers, starting with the noodles. Top with remaining 3 noodles and sprinkle the top with mozzarella cheese.
• Bake, uncovered, for 40 - 45 minutes until hot and bubbly. Let stand 10 minutes before cutting and serving.

ROASTED VEGETABLE LASAGNA WITH PESTO CREAM SAUCE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease or line a large baking sheet with parchment paper.
• 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.
• Roast vegetables in the preheated oven until golden brown, about 40 minutes.
• 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.
• 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.
• 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.
• 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.
• 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.