Fresh Vegetable Lasagna

Photo: Jennifer Davick; Styling: Amy Burke
This vegetable lasagna showcases a plethora of fresh veggies from zucchini, to mushrooms, to red and yellow bell pepper.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Hands-on: 30 Minutes
Other: 3 Hours, 14 Minutes

Nutritional Information

Calories 282
Fat 9.8 g
Satfat 4.9 g
Monofat 2.5 g
Polyfat 0.6 g
Protein 19.9 g
Carbohydrate 28.8 g
Fiber 4.1 g
Cholesterol 50 mg
Iron 2.6 mg
Sodium 837 mg
Calcium 456 mg

Ingredients

4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 lb.)
1 (8-oz.) package sliced fresh mushrooms
2 garlic cloves, minced
Vegetable cooking spray
1 medium-size red bell pepper, chopped
1 medium-size yellow bell pepper, chopped
1 yellow onion, chopped
1/2 teaspoon salt
1 1/2 cups fat-free ricotta cheese
1 large egg
2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
1/2 cup freshly grated Parmesan cheese, divided
1 (8-oz.) package no-boil lasagna noodles

Preparation

1. Preheat oven to 450°. Bake zucchini, mushrooms, and garlic in a jelly-roll pan coated with cooking spray 12 to 14 minutes or until vegetables are crisp-tender, stirring halfway through. Repeat procedure with bell peppers and onion. Reduce oven temperature to 350°. Toss together vegetables and salt in a bowl.

2. Stir together ricotta, egg, 1 1/2 cups shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese.

3. Spread 1 cup Basic Marinara Sauce in a 13- x 9-inch baking dish coated with cooking spray. Top with 3 noodles, 1 cup sauce, one-third of ricotta mixture, and one-third of vegetable mixture; repeat layers twice, beginning with 3 noodles. Top with remaining noodles and 1 cup sauce. Sprinkle with remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan.

4. Bake, covered, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes.

Note: We tested with Ronzoni Oven Ready Lasagna.

Note:

Bruce Weinstein and Mark Scarbrough,

February 2011