Vegetable Lasagna

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4.8 of 5 (4)

Nutritional Info

Servings Per Recipe: 6
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

View full nutritional breakdown of Vegetable Lasagna calories by ingredient

Introduction

Needs to be prepared then refrigerated overnight. Cooked the next day. Needs to be prepared then refrigerated overnight. Cooked the next day.

Number of Servings: 6

Ingredients

1 tsp olive oil

3/4 cup sliced mushrooms

3/4 cup chopped zucchini

1/2 sliced carrot

1/2 cup chopped red bell pepper

1/2 thinly sliced red onion

1 26-oz jar pasta sauce

2 Tblsp Pesto

1 (15-oz) Carton part skim ricotta cheese

3/4 cup shredded part-skim mozzarella cheese

5 cooked lasagna noodles, cut in half

Directions

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.