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Photo: Lee Harrelson; Styling: Jan Gautro, Laura Martin Photo by: Photo: Lee Harrelson; Styling: Jan Gautro, Laura Martin

Vegetable Lasagna

This vegetable lasagna is perfect for making ahead and can easily transport to a potluck or the freezer.

Cooking Light JANUARY 2001

  • Yield: 6 servings

Ingredients

  • 1 teaspoon olive oil
  • 3/4 cup sliced mushrooms
  • 3/4 cup chopped zucchini
  • 1/2 cup sliced carrot
  • 1/2 cup chopped red bell pepper
  • 1/2 cup thinly sliced red onion
  • 1 (26-ounce) bottle fat-free tomato basil pasta sauce
  • 2 tablespoons commerical pesto
  • 1 (15-ounce) carton part-skim ricotta cheese
  • Cooking spray
  • 6 hot cooked lasagna noodles (about 6 ounces uncooked), cut in half
  • 3/4 cup (3 ounce) shredded part-skim mozzarella cheese

Preparation

Preheat oven to 375º.

Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.

Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.

Cover and bake at 375º for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.

Notes: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed. For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. If you're making for a gift, deliver uncooked with baking instructions.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 328
  • Calories from fat: 30%
  • Fat: 10.9g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 18.2g
  • Carbohydrate: 39g
  • Fiber: 3.7g
  • Cholesterol: 31mg
  • Iron: 2.9mg
  • Sodium: 491mg
  • Calcium: 418mg
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Vegetable Lasagna recipe

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