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Colorful Vegetable Lasagna

Becky Luigart-Stayner; Cindy Barr
Yield 8 servings (serving size: 1 piece)
Arrange the noodles crosswise in the pan to allow space for them to expand in the casserole's liquid. Serve with salad.

Ingredients

  • Cooking spray
  • 1 cup chopped red bell pepper (about 1 medium)
  • 1 cup chopped yellow bell pepper (about 1 medium)
  • 1 cup chopped onion
  • 4 medium zucchini, halved lengthwise and thinly sliced (about 5 cups)
  • 2 (8-ounce) packages presliced cremini mushrooms
  • 3 garlic cloves, minced
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1 1/2 cups fat-free ricotta cheese
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
  • 1 large egg
  • 5 cups Basic Marinara, divided
  • 12 precooked lasagna noodles (about 8 ounces)

Nutrition Information

  • calories 378
  • caloriesfromfat 27 %
  • fat 11.4 g
  • satfat 5.4 g
  • monofat 4 g
  • polyfat 1 g
  • protein 22.9 g
  • carbohydrate 46.5 g
  • fiber 5.9 g
  • cholesterol 55 mg
  • iron 2.6 mg
  • sodium 667 mg
  • calcium 434 mg

How to Make It

  1. Preheat oven to 350°.

  2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell peppers, onion, zucchini, and mushrooms; sauté 10 minutes or until vegetables are crisp-tender and mushroom liquid evaporates. Add garlic; sauté 30 seconds.

  3. Combine 1 1/2 cups mozzarella, ricotta, 1/4 cup Parmesan, and egg, stirring well.

  4. Spread 1 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 3 noodles. Spoon 1 cup Basic Marinara evenly over noodles. Top evenly with one-third of ricotta mixture and one-third of vegetable mixture. Repeat layers twice, ending with noodles. Top with remaining 1 cup Basic Marinara. Sprinkle evenly with remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 10 minutes.