Roasted Vegetable Lasagna with Pesto
Ingredients
- 1 (12-oz) pkg broccoli florets
- 2 red bell peppers, coarsely chopped
- 1 red onion, coarsely chopped
- 3 Tbsp olive oil
- 9 lasagna noodles
- 2 (24-oz) jars fire-roasted marinara sauce
- ½ cup vegan pesto
- 1½ cups vegan shredded mozzarella cheese
Instructions
- Preheat oven to 400°F. Toss together broccoli, peppers, onion, and oil on a rimmed baking sheet. Season with desired amount of salt and pepper. Bake 20 minutes.
- Meanwhile, cook pasta according to package directions until almost al dente but still firm. Drain.
- Spoon 1 cup marinara into a greased 13- x 9-inch baking dish. Arrange 3 noodles over sauce. Top with half of pesto, half of vegetables, and 1½ cups marinara. Repeat layers once.
- Top with 3 noodles and marinara sauce. Sprinkle with cheese. Bake 30 to 35 minutes or until bubbly.
Vegan Meal Plan
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