Betty Crocker Brunch - (Page 23) egg bakes & more Do-AheAD Roasted Vegetable Lasagna Prep Time: 25 Minutes Start to Finish: 1 Hour 20 Minutes Servings: 8 2. Reduce oven temperature to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. In medium bowl, mix ricotta cheese, pesto and egg. Coarsely chop vegetables. 3. Place 3 noodles lengthwise in baking dish. Spread with half of the ricotta mixture. Top with 2 cups vegetables and 1 cup of the provolone cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles and remaining vegetables. Sprinkle with mozzarella cheese. 4. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 5 minutes before cutting. Nutrition Information Per Serving: 1 ServINg: Calories 520 (Calories from Fat 250); Total Fat 28g (Saturated Fat 12g); Cholesterol 75mg; Sodium 630mg; Total Carbohydrate 42g (Dietary Fiber 5g); Protein 25g 2 medium red, green or yellow bell peppers, each cut into 8 pieces 1 medium onion, cut into 8 wedges 1 large zucchini, cut into 2-inch pieces (2 cups) 6 small red potatoes, cut into quarters 1 package (8 oz) whole mushrooms, cut in half 2 tablespoons olive or vegetable oil ½ teaspoon peppered seasoned salt 2 teaspoons chopped fresh or ½ teaspoon dried basil leaves 9 uncooked lasagna noodles (9 oz) 1 container (15 oz) ricotta cheese ½ cup basil pesto 1 egg, slightly beaten 2 cups shredded provolone cheese (8 oz) 1 cup shredded mozzarella cheese (4 oz) 1. Heat oven to 425°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. In large bowl, place bell peppers, onion, zucchini, potatoes, mushrooms, oil, peppered seasoned salt and basil; toss to coat. Spread vegetables in pan. Bake uncovered about 30 minutes or until crisp-tender. Cool slightly. Tip » Do-AheAD Roast the vegetables the day before, cool and refrigerate in a covered container. Add about 10 minutes to the baking time.
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