Roasted Vegetable Lasagna with Goat Cheese

Ingredients

• 3 medium bell pepper cut into 1-inch pieces
• 3 medium summer squash cut in half lengthwise and then into 1/2-inch slices
• 1 medium onion separated cut into 8 wedges, into pieces
• 8 oz mushrooms sliced
• 1 serving pam original flavor shopping list 
• 0.5 teaspoon salt 
• 0.3 teaspoon pepper 
• 12  lasagne pasta sheets uncooked
• 5 oz goat cheese (goat)
• 7 oz basil pesto refrigerated
• 2 cups pasta sauce 
• 8 oz pizza cheese shredded italian

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, summer squash, onion and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with salt and pepper.
2. Bake uncovered 15 to 20 minutes, turning vegetables once, until crisp-tender.
3. Meanwhile, spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time. In medium bowl, crumble chèvre into pesto; stir.
4. Spread 1/2 cup pasta sauce in baking dish; top with 3 noodles.
5. Layer with half the pesto mixture and 2 cups of the vegetables. Top with 3 more noodles. Top with 3/4 cup sauce and 1 cup shredded cheese blend. Top with 2 cups vegetables, 3 noodles, remaining half of pesto mixture, 2 cups vegetables, 3 noodles and 3/4 cup sauce.
6. Sprinkle remaining 1 cup shredded cheese over top.
7. Reduce oven temperature to 375°F.
8. Bake uncovered 20 to 30 minutes or until hot.
9. Let stand 10 minutes before cutting.