Colorful Tie Dye Vegetarian Lasagna

This colorful lasagna is full of roasted vegetables and rich pesto ricotta. It is a beautiful vegetarian meal that tastes amazing. Your whole family will love every bite.

Prep 20 minutes Cook 40 minutes Total 1 hour Serves 8

Ingredients

• 1 box lasagna noodles
• 2 cups cherry tomatoes
• 1 zucchini, sliced
• 1 bell pepper, chopped
• 1 onion, diced
• 15 ounces ricotta cheese
• 1/2 cup basil pesto
• 3 cups shredded mozzarella cheese
• 1 cup grated parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

How to make it

1. Preheat your oven to 400 degrees Fahrenheit.
2. Toss the cherry tomatoes, zucchini, bell pepper, and onion with olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes until tender.
3. Cook the lasagna noodles according to the package directions, then drain them.
4. In a small bowl, stir together the ricotta cheese and the basil pesto.
5. Lower the oven temperature to 375 degrees Fahrenheit.
6. Spread a thin layer of sauce in a 9×13 inch baking dish.
7. Layer the noodles, the pesto ricotta mixture, the roasted vegetables, and a generous sprinkle of mozzarella and parmesan cheese.
8. Repeat the layers until all ingredients are used, finishing with a final layer of cheese on top.
9. Cover with foil and bake for 25 minutes, then remove the foil and bake for another 15 minutes until the cheese is golden and bubbly.

Tips

Serve this lasagna with a simple green salad on the side. You can roast the vegetables ahead of time to save dinner prep time.