Vegetable Lasagna
- Number of Servings: 6
Ingredients
1 tsp olive oil3/4 cup sliced mushrooms3/4 cup chopped zucchini1/2 sliced carrot1/2 cup chopped red bell pepper1/2 thinly sliced red onion1 26-oz jar pasta sauce2 Tblsp Pesto1 (15-oz) Carton part skim ricotta cheese3/4 cup shredded part-skim mozzarella cheese5 cooked lasagna noodles, cut in half
1. Heat oil in a medium saucepan over medium heat. Add mushrooms and next 4 ingredients; cook 5 minutes; stirring frequently. Add pasta sauce; bring to boil. Reduce heat, simmer 10 minutes.
2. Combine pesto and ricotta cheese in a small bowl. Spread 1/2 cup pasta sauce mixture in bottom of an 8-inch square baking dish or pan coated with cooking spray. Arrange 3 noodle halves over pasta mixture. Top noodles with half of ricotta mixture and 1 cup pasta sauce. Repeat layers once. Top with 4 noodle halves, overlapping noodles slightly to fit in baking dish. Spread remaining pasta sauce mixture over noodles sprinkle with mozzarella cheese. Cover and refrigerate overnight.
3. Let lasagna stand at room temperature 30 minutes.
4. Preheat oven to 375F
5. Bake covered at 375F for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes before cutting into pieces
Number of Servings: 6
Recipe submitted by SparkPeople user KRYSTALSHAFER.
2. Combine pesto and ricotta cheese in a small bowl. Spread 1/2 cup pasta sauce mixture in bottom of an 8-inch square baking dish or pan coated with cooking spray. Arrange 3 noodle halves over pasta mixture. Top noodles with half of ricotta mixture and 1 cup pasta sauce. Repeat layers once. Top with 4 noodle halves, overlapping noodles slightly to fit in baking dish. Spread remaining pasta sauce mixture over noodles sprinkle with mozzarella cheese. Cover and refrigerate overnight.
3. Let lasagna stand at room temperature 30 minutes.
4. Preheat oven to 375F
5. Bake covered at 375F for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes before cutting into pieces
Number of Servings: 6
Recipe submitted by SparkPeople user KRYSTALSHAFER.
Nutritional Info Amount Per Serving
- Calories: 254.0
- Total Fat: 10.9 g
- Cholesterol: 30.2 mg
- Sodium: 319.9 mg
- Total Carbs: 23.5 g
- Dietary Fiber: 2.1 g
- Protein: 14.9 g
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