This recipe takes a ready-made frozen lasagna and gives it a stellar flavor and nutritional boost by adding roasted vegetables and extra mozzarella cheese.

Roasted Vegetable-Meat Lasagna

1 (40-ounce) package frozen lasagna with meat sauce
1 large sweet onion, sliced
1 red bell pepper, seeded and quartered
1 medium zucchini, sliced
2 small yellow squash, sliced
2 garlic cloves, peeled
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/4 cup chopped fresh basil
1 cup (4 ounces) shredded mozzarella cheese
Garnish: fresh basil leaves (optional)

1. Thaw lasagna in microwave at MEDIUM (50% power) 15 to 20 minutes.
2. Combine sliced sweet onion and next 4 ingredients. Toss with olive oil, salt, and pepper. Arrange vegetables in a single layer in a large pan.
3. Transfer lasagna into a lightly greased 11-x7-inch baking dish, pressing gently into dish to fit.
4. Bake at 500°F (260°C) for 20 minutes. Cool slightly. Remove skin from pepper. Coarsely chop vegetables, and mince garlic; toss with basil.
5. Spread mixture evenly over lasagna; top with mozzarella cheese.
6. Bake at 375°F (190°C) for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
7. Garnish with fresh basil, if desired.

Makes 6 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.