Pesto and Roasted Vegetable Lasagna Recipe

Looking for a delicious and hearty vegetarian lasagna recipe? Try this Pesto and Roasted Vegetable Lasagna, which is packed with flavor and nutrients. This dish is perfect for a cozy dinner party or a family gathering.

Ingredients:

• 1 box of lasagna noodles
• 1 jar of pesto sauce
• 2 zucchinis, sliced
• 1 eggplant, sliced
• 1 red bell pepper, sliced
• 1 yellow onion, sliced
• 2 cups of ricotta cheese
• 2 cups of shredded mozzarella cheese
• 1/2 cup of grated Parmesan cheese
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the sliced zucchinis, eggplant, red bell pepper, and yellow onion on a baking sheet. Drizzle with olive oil and sprinkle with salt and black pepper. Roast in the oven for 20-25 minutes or until vegetables are tender and lightly browned.
3. Cook the lasagna noodles according to the package instructions. Drain and set aside.
4. In a mixing bowl, combine ricotta cheese, Parmesan cheese, salt, and black pepper. Mix well.
5. Spread a thin layer of pesto sauce on the bottom of a 9x13 inch baking dish. Place a layer of lasagna noodles on top.
6. Add a layer of roasted vegetables on top of the noodles, followed by a dollop of the ricotta cheese mixture. Add a layer of shredded mozzarella cheese on top.
7. Repeat layers until all ingredients are used up, ending with a layer of shredded mozzarella cheese on top.
8. Cover the baking dish with foil and bake in the oven for 25 minutes.
9. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
10. Let the lasagna cool for a few minutes before serving.

Serve this delicious Pesto and Roasted Vegetable Lasagna with a side salad and some garlic bread for a complete meal. This recipe is sure to be a crowd-pleaser and will leave your guests wanting more.