Best Whole Wheat Roasted Vegetable And Pesto Lasagna Recipes

ROASTED VEGETABLE LASAGNA WITH PESTO CREAM SAUCE

Roasted Vegetable Lasagna with Pesto Cream Sauce image

Here's a new twist on lasagna made with vegetables and a creamy pesto base. It's a great option for entertaining when you need to satisfy a lot of different guests' tastes. The roasted vegetables also make a great side dish that goes with any meat. They can be made a day in advance. I often bake a double batch and set half aside to go with another meal.

Provided by JennaferPC

Categories Main Dish Recipes Pasta Pesto Pasta Recipes

Time 1h40m

Yield 8

Number Of Ingredients 15

Ingredients

2 zucchini, sliced lengthwise and cut into 1/4-inch-thick pieces
1 red bell pepper, seeded and cut into 1-inch squares
2 cups bite-sized broccoli pieces
1 ½ cups bite-sized baby carrot pieces
2 tablespoons extra-virgin olive oil
1 tablespoon Italian seasoning, or more to taste
salt and ground black pepper to taste
6 lasagna noodles, or more as needed
1 cup Alfredo sauce
2 tablespoons pesto, or more to taste
1 (16 ounce) container ricotta cheese
1 cup grated Parmesan cheese
⅓ (6 ounce) package fresh spinach
1 (16 ounce) package shredded mozzarella cheese
½ teaspoon dried oregano

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.

Nutrition Facts : Calories 496.6 calories, Carbohydrate 25.4 g, Cholesterol 76.4 mg, Fat 31.2 g, Fiber 2.9 g, Protein 30 g, SaturatedFat 14.8 g, Sodium 953.9 mg, Sugar 5.1 g

VEGGIE PESTO LASAGNA

Veggie Pesto Lasagna image

Provided by Patrick and Gina Neely : Food Network

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

2 tablespoons olive oil
1/2 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 yellow squash, diced
1 zucchini, diced
Kosher salt and freshly ground pepper
Pinch of red pepper flakes
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
Pinch of sugar, optional
1 (15-ounce) container part-skim ricotta cheese
1 (16-ounce) bag frozen chopped spinach, thawed and squeezed dry
7 ounces store-bought pesto
1 box no-boil lasagna noodles
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan
Fresh basil, for garnish

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

Whole Wheat Roasted Vegetable and Pesto Lasagna image

Even the meat lovers in your family will swoon over this veggie-packed masterpiece... Hungry for more? Visit my blog, http://schnoodlesoup.com, for more recipes, daily humor and a ridiculously cute pup!

Provided by Lindsay V @SchnoodleSoup

Categories Pasta

Number Of Ingredients 15

Ingredients

9 - uncooked whole wheat lasagna noodles
2 - bell peppers
2 - small zucchinis
6 - small red potatoes
1 - medium onion (i used red)
8 ounce(s) mushrooms
1 - container of ricotta cheese (15 oz)
1/2 cup(s) pesto (jarred or homemade)
1 - egg, slightly beaten
2 cup(s) goat cheese
1 cup(s) mozzarella cheese
1 teaspoon(s) dried basil
- olive oil
- cooking spray
- salt and pepper

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.