Delicious Roasted Vegetable Lasagna with Pesto Cream Sauce Recipe

This vegetarian lasagna is a flavorful twist on the classic Italian dish. Layers of roasted vegetables, lasagna noodles, and a creamy pesto sauce come together to create a hearty and satisfying meal. Perfect for a family dinner or a special occasion.

Ingredients

• 2 zucchinis, thinly sliced
• 2 red bell peppers, sliced
• 1 eggplant, diced
• 1 onion, sliced
• 1 cup cherry tomatoes, halved
• 10 lasagna noodles, cooked al dente
• 2 cups ricotta cheese
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 cup basil pesto
• 1 cup heavy cream
• Salt and pepper to taste
• Olive oil for roasting

Directions

1. Preheat the oven to 400°F.
2. In a large bowl, toss the zucchinis, bell peppers, eggplant, onion, and cherry tomatoes with olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
3. In a separate bowl, mix the ricotta cheese, Parmesan cheese, and half of the mozzarella cheese.
4. In another bowl, mix the basil pesto and heavy cream to make the sauce.
5. In a 9x13 inch baking dish, spread a thin layer of the pesto cream sauce. Top with a layer of lasagna noodles, followed by a layer of roasted vegetables and a layer of the cheese mixture. Repeat the layers until all ingredients are used, ending with a layer of noodles and sauce on top.
6. Sprinkle the remaining mozzarella cheese on top.
7. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
8. Let the lasagna rest for 10 minutes before serving. Enjoy!

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