Easy Roasted Vegetable Lasagna

Ingredients

• olive oil cooking spray
• 2 zucchini, sliced
• 2 green bell peppers, cut in 1-inch pieces
• 1 (8 ounce) package sliced fresh mushrooms
• 1 onion, cut into 8 wedges
• 1 tablespoon chopped fresh basil
• 1 clove garlic, pressed
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 12 lasagna noodles
• 2 (28 ounce) jars pasta sauce
• 1 (16 ounce) package shredded mozzarella cheese
• 1 cup freshly shredded Parmesan cheese

Steps

1. Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a large baking sheet with cooking spray.
2. Arrange zucchini slices, bell pepper pieces, sliced mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables; coat with cooking spray. Season with salt and black pepper.
3. Bake in the preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
4. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
5. Heat pasta sauce in a saucepan over medium-high heat to a simmer. Combine mozzarella and Parmesan cheeses in a bowl.
6. Pour 1/3 cup pasta sauce in a 9×13-inch baking dish. Layer 3 lasagna noodles over sauce to cover. Spread 1/4 roasted vegetables over noodles, top with 1/4 sauce, sprinkle 1/4 cheese mixture over sauce. Repeat layers 3 more times, ending with cheese mixture.
7. Bake in the preheated oven until cheese melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest 10 minutes before slicing.