Veggie Lasagna
Ingredients
- 4 cups broccoli florets
- 2 red bell peppers, coarsely chopped
- 1 red onion, coarsely chopped
- 3 Tbsp olive oil
- 3 cups marinara sauce
- 2 cups low-sodium chicken broth
- ½ cup whipping cream
- 1 (8-oz) carton refrigerated pesto
- 1 (12-oz) pkg no-boil lasagna noodles
- 1 (8-oz) block mozzarella cheese, shredded
Instructions
- Preheat oven to 400°F. Toss broccoli, peppers, and onion with oil on a rimmed baking sheet. Bake 15 minutes.
- Combine marinara, broth, cream, and pesto; reserve 1½ cups. Spoon 1 cup remaining marinara mixture into a greased 13- x 9-inch baking dish. Top with 1 layer of noodles.
- Toss remaining marinara mixture with roasted veggies, and spoon half of veggies over noodles.
- Top with 1 cup mozzarella and 1 layer of noodles. Top with remaining veggies and 1 layer of noodles.
- Top with reserved 1½ cups marinara mixture and 1 cup mozzarella. Bake 35 minutes or until bubbly.
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