Savory Roasted Veggie and Kale Pasta Bake

Ingredients

• Sliced thinly, a red bell pepper adds a pop of color.
• Equally vibrant, a yellow bell pepper is thinly sliced as well.
• Delicately sliced zucchini brings a fresh element to the mix.
• Six large mushrooms, also thinly sliced, enhance the earthy flavors.
• Divided into six tablespoons, extra-virgin olive oil enriches the dish.
• A tablespoon of salt and two teaspoons of ground black pepper season the ensemble.
• A cup of water melds the flavors together harmoniously.
• Kale torn into bite-sized pieces adds a nutritious touch.
• Chopped cloves of garlic infuse a subtle yet aromatic essence.
• Two cans of pasta sauce, each weighing 26 ounces, provide a robust base.
• No-boil lasagna noodles from a 12-ounce box streamline the cooking process.
• Grated mozzarella cheese, totaling nine cups, offers a gooey, cheesy layer.
• Thinly sliced bocconcini cheese from an 8-ounce package adds a creamy finish.

Step 1

To kickstart the cooking adventure, preheat your oven to a toasty 450 degrees F (230 degrees C) and get your baking sheet cozy with a layer of aluminum foil.

Step 2

In a mixing bowl, combine a colorful array of red and yellow bell peppers, zucchini, mushrooms, and a generous 4 tablespoons of olive oil. Sprinkle in some salt and pepper for a burst of flavor. Once mixed, spread these vibrant veggies onto the prepared baking sheet, making sure they are in a single, even layer.

Step 3

Slide the baking sheet into the preheated oven and let the veggies roast for around 10 minutes. Give them a little flip and continue roasting for another 10 to 15 minutes until they're beautifully caramelized.

Step 4

While the veggies work their magic in the oven, bring a pot of water to a lively boil. Toss in some torn kale and let it cook for just about a minute until it transforms into a darker shade. Drain the kale and set it aside.

Step 5

In a skillet over medium heat, heat up the remaining olive oil. Toss in some garlic and let it sizzle for a minute. Add the drained kale and cook until it wilts and becomes tender, typically around 3 to 5 minutes. Once done, remove from heat and set aside.

Step 6

Once the bell peppers are roasted to perfection, tweak the oven temperature down to a cozy 375 degrees F (190 degrees C).

Step 7

Now, the fun part begins! Grab a 9x13-inch baking pan and start layering - pasta sauce, lasagna noodles, the roasted bell pepper mix, and a generous sprinkle of grated mozzarella cheese. Add another layer of noodles, sauce, the cooked kale, and some slices of bocconcini cheese. Keep on layering until you've used up all your ingredients, making sure to place the noodle and sauce layers next to each other to avoid any dry spots.

Step 8

Pop the lasagna creation into the hot oven and let it bubble away until the noodles are tender, typically around 45 minutes. Once ready, allow it to cool for a cozy 20 to 30 minutes before digging in and savoring the flavors.