Roasted Vegetable Lasagna with Goat Cheese

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 (8oz) sliced fresh mushrooms
Cooking Spray
1/2 tsp salt
1/4 tsp pepper
12 uncooked lasagna noodles
1 package (5-6oz) chevre (goat) cheese
1 container (7oz) refrigerated basil pesto
2 cups tomato pasta sauce
2 cups shredded Italian cheese blend (8oz)

Preparation:
1. Heat oven to 450 F. Spray 15x10x1inch pan with cooking spray. In pan, place bell peppers, zuchinni, onion and mushrooms in single layer. Spray veggies with cooking spray; sprinkle with salt and pepper. Roast 15 to 20 minutes, turning veggies once, until crisp-tender.

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

3. Spray 13x9 inch (3qt) baking dish with cooking spray. In baking dish, spread 1/2 cup of pasta sauce. Top with 3 noodles; spread with half of the pesto mix and 2 cups of the veggies. Add 3 noodles; layer 3/4 cup pasta sauce, 1 cup shredded cheese blend and 2 cups veggies. Add 3 noodles; layer with remaining pesto mix and veggies. Top with remaining 3 noodles; layer with remaining 3/4 cup pasta sauce and 1 cup shredded cheese.

4. Reduce oven temp to 375 F. Bake 20-30 minutes or until hot. Let stand 10 min. before serving.,