Colorful Vegetable Lasagna

5 Reviews
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Becky Luigart-Stayner; Cindy Barr
Yield
8 servings (serving size: 1 piece)
By Bruce Weinstein
October 2007
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 378
  • Caloriesfromfat 27%
  • Fat 11.4g
  • Satfat 5.4g
  • Monofat 4g
  • Polyfat 1g
  • Protein 22.9g
  • Carbohydrate 46.5g
  • Fiber 5.9g
  • Cholesterol 55mg
  • Iron 2.6mg
  • Sodium 667mg
  • Calcium 434mg

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 3

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

Step 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.

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Ratings & Reviews

BarbPila's Review

Smartash2727
August 09, 2014
N/A

Smartash2727's Review

Skippytracer
April 19, 2014
N/A

amyburke1's Review

StephMerrifield
April 22, 2011
I love this recipe! In order to make it less watery, I drain the veggies after I cook them. Delicious!!

StephMerrifield's Review

amyburke1
August 22, 2010
We just had this lasagna tonight and it was GREAT. I followed recipe exactly but also added chicken sausage (1 link, cooked) to the marina as well. After cooking the dish was really watering, so I don't know if I used too much sauce or if others had that experience. We just drained and served - and we cleaned our plates. YUM! Can't wait to have again tomorrow night.

Skippytracer's Review

BarbPila
November 13, 2008
I have made this twice. Both times it was watery. The flavor was fine, but I was really disappointed with the consistency of the dish.