Ingredients and Weight:
- Lasagna noodles (12 oz)
- Zucchini (1 lb)
- Yellow squash (1 lb)
- Red bell pepper (1 lb)
- Purple onion (1 lb)
- Olive oil (1/4 cup)
- Salt and black pepper (to taste)
- Pesto sauce (1 cup)
- Ricotta cheese (16 oz)
- Mozzarella cheese (16 oz)
- Parmesan cheese (1/2 cup grated)
- Heavy cream (1 cup)
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cut the zucchini, squash, red pepper, and onion into 1-inch cubes. Toss with olive oil, salt, and pepper.
- Spread the vegetables on a large baking sheet and roast in the oven for 20-25 minutes, or until tender.
- While the vegetables are roasting, make the pesto cream sauce. In a medium bowl, combine the pesto sauce, ricotta cheese, heavy cream, and 1/4 cup of Parmesan cheese. Mix until well combined.
- Assemble the lasagna. Spread 1/4 cup of the pesto cream sauce in the bottom of a 9x13-inch baking dish. Top with 6 lasagna noodles.
- Spread half of the roasted vegetables over the noodles. Top with half of the pesto cream sauce.
- Repeat layers.
- Top with the remaining mozzarella cheese and Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
- Let the lasagna rest for 10 minutes before serving.
Nutritional Information:
- Calories: 450 calories per serving
- Carbohydrates: 50 grams
- Protein: 25 grams
- Fat: 20 grams
Dish Characteristics:
- Rich, flavorful, and creamy
- Loaded with fresh roasted vegetables
- Perfect for a special occasion or a casual meal
User Comments:
- "This lasagna is absolutely delicious. The combination of roasted vegetables and pesto cream sauce is amazing."
- "I love the freshness of the vegetables in this dish. It's a great way to get your veggies in."
- "This lasagna was a hit with my whole family. It's a perfect dish for a crowd."
Special Precautions and Tips:
- To make a vegetarian version of this dish, omit the mozzarella cheese.
- You can use any type of pesto sauce that you like.
- Leftover lasagna can be stored in the refrigerator for up to 3 days.
