Roasted Vegetable Lasagna

Directions

• Step 1

  Preheat oven to 450 degrees F. Combine carrots, onion, olive oil, garlic, crushed red pepper, and salt in a bowl; toss to coat. Spread in a single layer on a 15x10x1-inch baking pan. Bake 25 to 30 minutes or until vegetables are browned and just tender, stirring once halfway through. Cool and coarsely chop. Stir in broccoli.

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• Step 2

  Meanwhile, cook lasagna noodles according to package directions, omitting salt and fat.

• Step 3

  In a medium bowl, combine ricotta cheese, 1/4 cup mozzarella cheese, Italian seasoning, and black pepper

• Step 4

  Reduce oven temperature to 375 degrees F. Coat a 2-quart rectangular baking dish with cooking spray.

• Step 5

  Spread 1/2 cup pasta sauce in the bottom of the prepared dish. Arrange 3 noodles over sauce. Top with half of the vegetable mixture, half of ricotta mixture, and 1/2 cup pasta sauce. Arrange 3 noodles over sauce; top with remaining vegetable mixture, ricotta mixture, 1/2 cup pasta sauce and remaining 3 noodles. Spread remaining sauce over noodles. Sprinkle with 3/4 cup mozzarella cheese and Parmesan cheese.

• Step 6

  Bake, covered, for 45 minutes. Uncover and bake 10 to 15 minutes more or until golden and bubbly. Let stand 15 to 20 minutes. Sprinkle with fresh basil before serving.