Roasted Vegetable Lasagna with Pesto Cream Sauce

By JennaferPC

4.0 / 5

30min

1h 10min

See on AllRecipes

2 zucchini sliced lengthwise and cut into 1/4-inch-thick pieces
1 red bell pepper seeded and cut into 1-inch squares
2 cups bite-sized broccoli pieces
1 ½ cups baby carrot pieces bite-sized
2 tablespoons extra-virgin olive oil
1 tablespoon Italian seasoning or more to taste
salt and ground black pepper to taste
6 lasagna noodles or more as needed
1 cup Alfredo sauce
2 tablespoons pesto or more to taste
1 (16 ounce) container ricotta cheese
1 cup grated Parmesan cheese
⅓ (6 ounce) package fresh spinach
1 (16 ounce) package shredded mozzarella cheese
½ teaspoon dried oregano