Roasted Vegetable Lasagna with Goat Cheese Recipe - BettyCrocker.com

Ingredients

• 3 medium bell peppers, cut into 1-inch pieces
• 3 medium zucchini or summer squash, cut in half lengthwise and then into 1/2-inch slices
• 1 medium onion, cut into 8 wedges, separated into pieces
• 1 package (8 oz) sliced 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)