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Roasted Vegetable Lasagna with Goat Cheese
BETTY CROCKER12Ingredients
90Minutes
330Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 bell peppers (medium, cut into 1-inch pieces)
- 3 medium zucchini (or summer squash, cut in half lengthwise and then into 1/2-inch slices)
- 1 onion (medium, cut into 8 wedges, separated into pieces)
- 8 oz. sliced mushrooms
- cooking spray
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 12 lasagna noodles (uncooked)
- 6 oz. chèvre (goat cheese)
- 7 oz. basil pesto (refrigerated)
- 2 cups tomato pasta sauce
- 2 cups shredded Italian cheese blend (8 oz)
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium1060mg44% |
| Potassium1240mg35% |
| Protein16g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber8g32% |
| Sugars21g |
| Vitamin A45% |
| Vitamin C170% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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