Vegetable Lasagna

Oxmoor House
10 servings


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1 1/2 cups chopped onion
1 cup chopped green bell pepper
3/4 cup chopped celery
3 garlic cloves, minced
Cooking spray
2 1/2 cups coarsely chopped zucchini
2 cups peeled, chopped tomato
2 cups sliced fresh mushrooms
3/4 cup shredded carrot
2 tablespoons red wine vinegar
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 (8-ounce) cans no-salt-added tomato sauce
1 (6-ounce) can no-salt-added tomato paste
2 cups part-skim ricotta cheese
1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided
6 cooked lasagna noodles (cooked without salt or fat)
2 tablespoons grated Parmesan cheese


1. Sauté first 4 ingredients in a Dutch oven coated with cooking spray over medium-high heat until tender. Stir in zucchini and next 9 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat.

2. Preheat oven to 350°.

3. Combine ricotta cheese and 3/4 cup mozzarella cheese. Spoon 2 cups vegetable mixture into a 13 x 9-inch baking dish coated with cooking spray. Place 3 noodles lengthwise in a single layer over vegetable mixture; top with half of ricotta cheese mixture. Repeat layers, ending with vegetable mixture. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Bake, uncovered, 8 to 10 additional minutes or until cheeses melt. Let stand 10 minutes before serving.

Created date

April 2008

Nutritional Information

Calories 238
Caloriesfromfat 28 %
Fat 7.3 g
Satfat 4.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 14.5 g
Carbohydrate 30.4 g
Fiber 3.5 g
Cholesterol 24 mg
Iron 0.0 mg
Sodium 300 mg
Calcium 0.0 mg