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Step 1
INGREDIENTS:
3 medium zucchini, sliced into 1/2-inch thick rounds
2 medium yellow squash, sliced into 1/2-inch thick rounds
3 medium bell peppers, cored and cut into strips
1 17-ounce jar alfredo pasta sauce
9 lasagna noodles
1 1/2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
3 Tablespoons grated Parmesan cheese -
Step 2
Position oven racks to divide oven in thirds. Heat to 450 degrees. Line 2 jelly-roll pans with foil. Coat foil with non-stick cooking spray. Layer zucchini, yellow squash, and red pepper evenly on prepared pans. Coat vegetables with cooking spray. Roast 12 to 15 minutes, or until vegetables are tender. Remove from oven.
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Step 3
Reduce oven temperature to 375 degrees.
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Step 4
Spray a 9x13 baking dish with non-stick cooking spray. Spread 3/4 cup alfredo sauce over bottom of baking dish. Lay 3 noodles crosswise on sauce. Cover noodles with 3/4 cup marinara sauce, then top with 2 cups roasted vegetables. Sprinkle with 1/2 cup mozzarella and 1 Tablespoon grated parmesan. Repeat layers.
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Step 5
Cover tightly with foil and bake 45 minutes at 375 degrees. Uncover, bake 5 minutes longer, or until noodles are tender. Remove from oven. Allow to rest for 10 to 15 minutes before serving. Serve with additional marinara sauce and Parmesan cheese.
