Roasted Vegetable Lasagna with Pesto Cream Sauce

Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease or line a large baking sheet with parchment paper.

Step 2
Arrange zucchini, bell pepper, broccoli, and carrots in a single layer on the baking sheet. Coat with olive oil, Italian seasoning, salt, and pepper; mix well.

Step 3
Roast vegetables in the preheated oven until golden brown, about 40 minutes.

Step 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.

Step 5
Reduce oven temperature to 350 degrees F (175 degrees C). Line the bottom of a 9×13-inch casserole dish with one layer of lasagna noodles.

Step 6
Toss the roasted vegetables with Alfredo sauce and pesto until well coated. Spread mixture over the noodles in the dish. Place another layer of noodles over the vegetables.

Step 7
Mix ricotta cheese, 3/4 cup Parmesan cheese, and spinach together and spread mixture over the noodle layer. Distribute mozzarella cheese evenly over the ricotta layer. Sprinkle remaining 1/4 cup Parmesan cheese and oregano on top.

Step 8
Bake in the preheated oven until heated through and cheese is melted, 30 to 35 minutes. Broil for 1 to 2 minutes to lightly brown the top layer, if desired.