Roasted Vegetable Goat Cheese Lasagna

Serves: 8 people
Cooking Time: 1 hour 20 minutes

Ingredients

  • 1 box Barilla's oven-ready lasagna
  • 1 jar traditional sauce
  • 1 cup yellow beets, peeled 1/2 inch dice
  • 1 cup carrots, peeled and 1/2 inch dice
  • 1 cup onions, peeled and 1/2 inch dice
  • 1 cup parsnips, peeled and 1/2 inch dice
  • 1 teaspoon black pepper
  • 1 cup sun dried tomatoes, diced
  • 1 tablespoon fresh mint, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 – 28 ounce can diced tomatoes
  • 2 tablespoons olive oil
  • 5 ounces fresh goat cheese
  • 5 ounces low-fat ricotta cheese

Instructions

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Fall in love with this mouthwatering lasagna one layer at a time.
  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a large mixing bowl combine beets, carrots, onions, parsnips, olive oil and black pepper.
  3. Toss to coat well and place on baking sheet.
  4. Place in oven and cook for 20 minutes.
  5. Remove from oven.
  6. Spray non-stick cooking spray into a 13 inch 9-inch baking pan.
  7. In a mixing bowl, place pasta sauce, diced tomatoes, sun-dried tomatoes, and herbs.
  8. Stir until well combined.
  9. Spread 1 cup sauce in the bottom of the pan.
  10. Layer pasta sheets in the pan.
  11. Sprinkle 1/3 vegetables over pasta.
  12. Top with 1/3 of the goat cheese and low-fat ricotta cheese.
  13. Top with 1 cup sauce.
  14. Repeat steps 10 through 13 two more times.
  15. Cover loosely with foil and bake for 40 minutes.
  16. Uncover and bake for 10 more minutes.
  17. Let stand 10 minutes before cutting.
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