Cheesy Roasted-Vegetable Lasagna

Ingredients

• 2 medium bell pepper green red yellow cut into 8 pieces
• 1 medium onion cut into 8 wedges
• 1 large zucchini cut into 2-inch pieces (2 cups)
• 6 small potatoes - remove skin red cut into fourths
• 8 ounces mushrooms whole cut in half
• 2 tablespoons vegetable oil 
• 0.5 teaspoon lawry's seasoned salt 
• 2 teaspoons basil dried fresh chopped
• 9 ounces lasagne pasta sheets uncooked
• 15 ounces ricotta cheese 
• 0.5 cup basil pesto 
• 1  eggs slightly beaten
• 8 ounces provolone cheese shredded
• 4 ounces mozzarella cheese shredded

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Heat oven to 425°. Spray bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray.
2. Place bell peppers, onion, zucchini, potatoes, mushrooms, oil, peppered seasoned salt and basil inlarge bowl; toss to coat.
3. Spread vegetables in pan.
4. Bake uncovered about 30 minutes or until crisp-tender. Cool slightly.
5. Reduce oven temperature to 350°. Spray bottom and sides of rectangular baking dish, 13x9x2 inches, with cooking spray. Cook and drain noodles as directed on package.
6. Mix ricotta cheese, pesto and egg. Coarsely chop vegetables.
7. Place 3 noodles lengthwise in baking dish.
8. 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.
9. Sprinkle with mozzarella cheese.
10. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown.
11. Let stand 5 minutes before cutting.