Vegetable Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Zucchini, 180 grams (roasted)Summer squash, yellow, fresh, 146 gram (roasted)WildTree Roast Garlic Grapeseed Oil, 14 gram (Tbsp)Kroger whole Wheat Lasagna Noodles, 12 ozKroger Part Skim Mozzarella Deli Slices (1 serving is 1 slice), 12 servingParmesan Cheese, shredded, 50 gramsRed Ripe Tomatoes, 200 gramsGarlic, 25 gramsOnions, raw, 150 gramsOlive Oil, 1 1tspBasil, 1 tbspMushrooms, fresh, 100 gramsYellow Peppers (bell peppers), 200 grams Kroger No Salt Added Tomato Sauce, 7 serving Salt, 1 tbspPepper, black, 0.5 tbspTarragon, ground, 1.5 tspFrigo Fat Free Ricotta Cheese, 1.5 cupCooking spray
Cook lasagna noodles half way. Remove from heat and rinse under cool water.
Cut zucchini and squash into pieces of equal size, coat in olive oil and salt, and roast.
Dice onions and bell pepper, and sautee in olive oil with a pinch of salt for 3-4 minutes. Add sliced mushrooms, sautee another 2 minutes. Add chopped garlic, sautee an additional minute, then remove from heat and set aside.
Spray lasagna pan lightly with cooking spray. Add small amount of tomato sauce and sauteed vegetables to bottom of pan. Distribute half of lasagna noodles into bottom of pan. Layer half of ricotta (mixed with salt, black pepper and herbs), half of remaining sauteed vegetables, diced tomatoes, half of roasted squash and zucchini, over noodles. Sprinkle with 1/4 of parmesean.
Layer remaining noodles. Add remaining ricotta mixture and vegetables. Add mozzarella slices parmesan cheese.
Cover with aluminum foil and cook for 30 minutes. After 30 minutes, remove foil and cook an additional 10 minutes.
Allow to cook for 10 minutes before cutting into the lasagna.
Serving Size: Makes 8 servings
Cut zucchini and squash into pieces of equal size, coat in olive oil and salt, and roast.
Dice onions and bell pepper, and sautee in olive oil with a pinch of salt for 3-4 minutes. Add sliced mushrooms, sautee another 2 minutes. Add chopped garlic, sautee an additional minute, then remove from heat and set aside.
Spray lasagna pan lightly with cooking spray. Add small amount of tomato sauce and sauteed vegetables to bottom of pan. Distribute half of lasagna noodles into bottom of pan. Layer half of ricotta (mixed with salt, black pepper and herbs), half of remaining sauteed vegetables, diced tomatoes, half of roasted squash and zucchini, over noodles. Sprinkle with 1/4 of parmesean.
Layer remaining noodles. Add remaining ricotta mixture and vegetables. Add mozzarella slices parmesan cheese.
Cover with aluminum foil and cook for 30 minutes. After 30 minutes, remove foil and cook an additional 10 minutes.
Allow to cook for 10 minutes before cutting into the lasagna.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 485.0
- Total Fat: 14.9 g
- Cholesterol: 29.8 mg
- Sodium: 1,692.8 mg
- Total Carbs: 65.2 g
- Dietary Fiber: 11.2 g
- Protein: 25.9 g
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