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