Colorful Vegetable Lasagna

Colorful Vegetable Lasagna Recipe
Becky Luigart-Stayner; Cindy Barr
Arrange the noodles crosswise in the pan to allow space for them to expand in the casserole's liquid. Serve with salad.

Yield:

8 servings (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional 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

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
12 precooked lasagna noodles (about 8 ounces)

Preparation

Preheat oven to 350°.

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.

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

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.

Bruce Weinstein,

Cooking Light

October 2007
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