Whole Wheat Roasted Vegetable and Pesto Lasagna

Preheat oven to 425F. Clean, then coarsely chop your vegetables.

Spray two baking sheets or two 9 x 13 baking dishes with cooking spray. Place all veggies evenly onto the sheets/dishes. Drizzle well with olive oil and sprinkle the basil on top to cover veggies. Season liberally with salt and pepper. Roast in the preheated oven for 30 minutes, flipping half-way through. Remove from the oven and allow to cool.

Reduce the oven temperature to 350F when you remove the vegetables. Spray the bottom and sides of a 9 x 13 baking dish.

Cook and drain lasagna noodles (according to package instructions). Set aside.

While noodles are cooking, mix together the ricotta, pesto and egg. Season cheese mixture well with salt and pepper. Set aside.

Once veggies have cooled, chop them up into smaller pieces.

Now, make your layers. Be sure to season each layer with salt and pepper as you go.

Place three noodles lengthwise into the baking dish. Spread half of the ricotta mixture on top of noodles and half of the veggies on top of ricotta. Top this layer with half of the goat cheese. Repeat layers, starting with the noodles. Top with the remaining 3 noodles and sprinkle the top with mozzarella cheese.

Bake, uncovered, at 350F for 40 – 45 minutes until hot and bubbly. Let stand 10 minutes before cutting and serving.