Ingredients

1 and 1/2 cup peeled baby carrots, cut into bite size pieces if needed

1 and 1/2 cups trimmed broccoli crowns, broken down into bite size pieces

2 zucchini, cut into 1/4-inch thick half circles

1 large red bell pepper, de-seeded and cut into 1-inch squares

2 Tbs. Extra virgin olive oil

Salt and pepper to taste

1-2 Tbsp. Italian herb seasoning mix (optional)

2-3 Tbs. Pesto to taste

1 cup Alfredo cream sauce

6-8 full size lasagna noodles, either cooked or no-boil style

16oz. Ricotta cheese

1 cup shredded parmesan cheese, separated into 3/4 cup and 1/4 cup

2 oz. Fresh or frozen spinach or fresh basil leaves

16 oz. Mozzarella cheese, shredded

1/2 tsp. Dried oregano

Preparation

  1. Place carrots, broccoli, zucchini, and red peppers in one layer on to a large lined baking sheet. Coat with olive oil, salt and pepper (and if desired, additional Italian herbs) to taste. Place in a 400 degree oven and roast for 30-40 minutes or until golden brown. This can be done a day or two ahead of time, if desired.
  2. If needed, prepare the lasagna noodles by boiling them. If using no-boil noodles, skip this step.
  3. Mix roasted veggies with pesto and cream alfredo sauce until completely covered.
  4. Place a single layer of lasagna noodles to cover the bottom of a 13x9x2 inch baking dish.
  5. Spoon veggie mixture over noodles, distributing evenly.
  6. Place another single layer of lasagna noodles over veggie layer.
  7. Mix ricotta cheese with 3/4 cup of shredded parmesan cheese and fresh or frozen spinach or basil leaves. Spread evenly over noodle layer.
  8. Spread shredded mozzarella cheese evenly over ricotta layer. Sprinkle final quarter cup of parmesan cheese over the mozzarella and finish by sprinkling dried oregano over the top of everything.
  9. Bake in a 350 degree oven for 35-40 minutes. If desired, place under a low broiler for 2 minutes more to brown the top layer of cheese. Serve hot.