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Vegetable Lasagna

Yield 10 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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