Fall in love with this mouthwatering lasagna one layer at a time.
- Preheat oven to 450 degrees Fahrenheit.
- In a large mixing bowl combine beets, carrots, onions, parsnips, olive oil and black pepper.
- Toss to coat well and place on baking sheet.
- Place in oven and cook for 20 minutes.
- Remove from oven.
- Spray non-stick cooking spray into a 13 inch 9-inch baking pan.
- In a mixing bowl, place pasta sauce, diced tomatoes, sun-dried tomatoes, and herbs.
- Stir until well combined.
- Spread 1 cup sauce in the bottom of the pan.
- Layer pasta sheets in the pan.
- Sprinkle 1/3 vegetables over pasta.
- Top with 1/3 of the goat cheese and low-fat ricotta cheese.
- Top with 1 cup sauce.
- Repeat steps 10 through 13 two more times.
- Cover loosely with foil and bake for 40 minutes.
- Uncover and bake for 10 more minutes.
- Let stand 10 minutes before cutting.
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