With fresh oven-bake Olivieri® Lasagna Sheets, this veggie baked pasta with roasted pesto zucchini makes a satisfying dish that’s easy to prepare.
PREHEAT oven to 425°F.
BRUSH zucchini slices with Olivieri® Basil & Cheese Pesto.
ARRANGE in single layer on large parchment paper–lined baking sheet.
BAKE for 6 to 8 minutes or until golden and tender; set aside.
RESERVE 1 cup (250 mL) Olivieri® Classic Marinara Sauce. SPREAD 1/2 cup (125 mL) marinara sauce on bottom of greased 13 x 9-inch baking dish.
LAYER Olivieri® Lasagna Sheets (trimming to fit), 1/2 cup (125 mL) marinara sauce, half the roasted zucchini, half the ricotta cheese and 1 cup (250 mL) mozzarella cheese in baking dish. REPEAT layers, ending with more lasagna sheets.
TOP with 1 cup (250 mL) reserved marinara sauce, remaining mozzarella and Parmesan.
REDUCE oven temperature to 375°F.
COVER lasagna with foil and bake for 30 to 45 minutes or until heated through.
REMOVE foil and bake for 10 to 15 minutes or until golden brown and bubbling. LET STAND for 5 minutes.
SLICE and serve.
Tip: Substitute zucchini with Japanese eggplant for variation.