Vegetable Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 tablespoons olive oil 1 large green bell pepper, seeded and diced 1 large red bell pepper, seeded and diced 2 medium yellow squash, diced (about 2 cups) 2 medium zucchini, diced (about 2 cups) 1 small onion, diced (about 1 cup) 2 cups sliced mushrooms 4 cloves garlic, minced 2 tsp basil 1 tbsp ground oregano 2 tsp each salt and pepper 1 1/2 cups shredded part-skim mozzarella 1 15-oz. container ricotta 3/4 cup grated Parmesan 1 10-oz. box frozen chopped spinach, defrosted and squeezed dry 1 large egg, beaten 2 24-oz. jars marinara sauce, one spicy & one traditional9 lasagna noodles
1. Defrost and squeeze dry spinach.
2. Mushrooms should be sliced. Dice all vegetables. Mince Garlic.
3. Cook lasagna noodles according to package instructions.
4. In a large skillet, warm oil over medium heat. Add peppers, squash, zucchini, onion and mushrooms and cook, stirring, until vegetables are crisp-tender, 12 to 14 minutes. Add garlic and sauté 2 minutes longer. Transfer to a bowl, stir in herbs and season with salt and pepper.
5. In a bowl, combine 1 1/2 cups mozzarella, ricotta, 1/4 cup Parmesan, spinach and egg; mix well. Preheat oven to 350ºF. Line a large baking sheet with foil and mist a 9-by-13-inch baking dish with cooking spray.
6. Spread 1 cup sauce over bottom of baking dish. Place 3 noodles over sauce; do not allow noodles to overlap (break up noodles if necessary). Spread 1 cup sauce over noodles. Spread 1/2 ricotta mixture on top. Using a slotted spoon, spread 1/2 vegetable mixture on top. Repeat layers, ending with noodles. Spread remaining marinara on top of noodles; sprinkle with remaining mozzarella and Parmesan.
7. Lightly mist a large piece of foil with cooking spray and carefully cover dish with foil. Place dish on baking sheet and bake for 45 minutes. Remove foil and bake until cheese has melted and filling is bubbling, about 15 minutes longer. Remove lasagna from oven and let stand for at least 10 minutes before serving.
Serving Size: makes 10 2 inch pieces
2. Mushrooms should be sliced. Dice all vegetables. Mince Garlic.
3. Cook lasagna noodles according to package instructions.
4. In a large skillet, warm oil over medium heat. Add peppers, squash, zucchini, onion and mushrooms and cook, stirring, until vegetables are crisp-tender, 12 to 14 minutes. Add garlic and sauté 2 minutes longer. Transfer to a bowl, stir in herbs and season with salt and pepper.
5. In a bowl, combine 1 1/2 cups mozzarella, ricotta, 1/4 cup Parmesan, spinach and egg; mix well. Preheat oven to 350ºF. Line a large baking sheet with foil and mist a 9-by-13-inch baking dish with cooking spray.
6. Spread 1 cup sauce over bottom of baking dish. Place 3 noodles over sauce; do not allow noodles to overlap (break up noodles if necessary). Spread 1 cup sauce over noodles. Spread 1/2 ricotta mixture on top. Using a slotted spoon, spread 1/2 vegetable mixture on top. Repeat layers, ending with noodles. Spread remaining marinara on top of noodles; sprinkle with remaining mozzarella and Parmesan.
7. Lightly mist a large piece of foil with cooking spray and carefully cover dish with foil. Place dish on baking sheet and bake for 45 minutes. Remove foil and bake until cheese has melted and filling is bubbling, about 15 minutes longer. Remove lasagna from oven and let stand for at least 10 minutes before serving.
Serving Size: makes 10 2 inch pieces
Nutritional Info Amount Per Serving
- Calories: 378.6
- Total Fat: 17.4 g
- Cholesterol: 57.2 mg
- Sodium: 1,241.5 mg
- Total Carbs: 33.4 g
- Dietary Fiber: 4.9 g
- Protein: 23.6 g
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