Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

Arrange the noodles crosswise in the pan to allow space for them to expand in the casserole's liquid. Serve with salad.

Recipe by Cooking Light October 2007

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Credit: Becky Luigart-Stayner; Cindy Barr

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Yield:
8 servings (serving size: 1 piece)
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

378 calories; calories from fat 27%; fat 11.4g; saturated fat 5.4g; mono fat 4g; poly fat 1g; protein 22.9g; carbohydrates 46.5g; fiber 5.9g; cholesterol 55mg; iron 2.6mg; sodium 667mg; calcium 434mg.
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