Easy Roasted Vegetable Lasagna

Recipe View Preheat oven to 400 degrees F (200 degrees C). Lightly coat a large baking sheet with cooking spray. (5 minutes)

Recipe View Arrange zucchini slices, bell pepper pieces, sliced mushrooms, and onion wedges on the prepared baking sheet. Scatter basil and garlic over the vegetables, then coat lightly with cooking spray. Season with salt and black pepper. (5 minutes)

Recipe View Bake in the preheated oven until vegetables are lightly browned and tender, approximately 15-25 minutes. Keep a close eye to prevent burning.

Recipe View Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain well. (15 minutes)

Recipe View Warm the marinara sauce in a saucepan over medium-low heat, stirring occasionally. (10 minutes)

Recipe View In a bowl, gently combine the mozzarella and Parmesan cheeses. (2 minutes)

Recipe View Pour 1/3 cup of marinara sauce into the bottom of a 9x13-inch baking dish. Layer 3 lasagna noodles over the sauce to cover the bottom of the dish. Spread 1/4 of the roasted vegetables evenly over the noodles, top with 1/4 of the remaining marinara sauce, and sprinkle 1/4 of the cheese mixture over the sauce. Repeat these layers 3 more times, ending with a final layer of the cheese mixture on top. (20 minutes)

Recipe View Bake in the preheated oven until the cheese is melted, bubbly, and lightly golden brown, approximately 20-25 minutes.

Recipe View Remove from the oven and allow the lasagna to rest for 10 minutes before slicing and serving. This allows the lasagna to set and makes it easier to cut. (10 minutes)