Roasted Vegetable Lasagna with Pesto Cream Sauce

Ingredients (16)

• ✓ 2 zucchini, sliced lengthwise and cut into 1/4-inch-thick pieces
• + 1 red bell pepper, seeded and cut into 1-inch squares add to pantry
• + 2 cups bite-sized broccoli pieces add to pantry
• + 1 ½ cups bite-sized baby carrot pieces add to pantry
• + 2 tablespoons extra-virgin olive oil add to pantry
• + 1 tablespoon Italian seasoning, or more to taste add to pantry
• + salt and ground black pepper to taste add to pantry
• + salt and ground black pepper to taste add to pantry
• + 6 lasagna noodles, or more as needed add to pantry
• + 1 cup Alfredo sauce add to pantry
• + 2 tablespoons pesto, or more to taste add to pantry
• + 1 (16 ounce) container ricotta cheese add to pantry
• + 1 cup grated Parmesan cheese add to pantry
• + ⅓ (6 ounce) package fresh spinach add to pantry
• + 1 (16 ounce) package shredded mozzarella cheese add to pantry
• + ½ teaspoon dried oregano add to pantry