Roasted vegetables add tons of hearty flavor to this easy vegetarian lasagna made with jarred pasta sauce.
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.
Meanwhile, cook lasagna noodles according to package directions, omitting salt and fat.
In a medium bowl, combine ricotta cheese, 1/4 cup mozzarella cheese, Italian seasoning, and black pepper
Reduce oven temperature to 375 degrees F. Coat a 2-quart rectangular baking dish with cooking spray.
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.
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.
Tip: Substitute fresh flat-leaf parsley or oregano for the basil.
3 vegetables, 1 1/2 fat, 1 1/2 starch, 1 medium-fat protein
It was good but needed more flavor. Next time I'll add more vegetables - and roast the broccoli with carrots and onions.
It was amazing!