Ingredients:
3 medium bell peppers, cut into 1-inch pieces
3 medium zucchini or summer squash, cut in half lengthwise, then cut crosswise into
1⁄2-inch slices
1 medium onion, cut into
8 wedges, separated into pieces
1 package (8 oz) sliced  fresh mushrooms Cooking spray
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
12 uncooked lasagna noodles
1 package (5 to 6 oz) chèvre (goat) cheese
1 container (7 oz) refrigerated basil pesto
2 cups tomato pasta sauce
2 cups shredded Italian cheese blend (8 oz)

Method:
1 Heat oven to 450°F. Spray 15×10×1-inch pan with cooking spray. In pan, place bell peppers, zucchini, onion and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with salt and pepper. Roast 15 to 20 minutes, turning vegetables once, until crisp-tender.

2 Meanwhile, cook and drain noodles as directed on package, using minimum cook time. In medium bowl, crumble chèvre into pesto; stir.

3 Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In baking dish, spread 1⁄2 cup of the pasta sauce. Top with 3 noodles; spread with half of the pesto mixture and 2 cups of the vegetables. Add 3 noodles; layer with 3⁄4 cup pasta sauce, 1 cup shredded cheese blend and 2 cups vegetables.

4 Add 3 noodles; layer with remaining pesto mixture and vegetables. Top with remaining 3 noodles; layer with remaining 3⁄4 cup pasta sauce and 1 cup shredded cheese.

5 Reduce oven temperature to 375°F. Bake 20 to 30 minutes or until hot. Let stand 10 minutes before serving.

roasted vegetable lasagna with goat cheese recipe