Rating: 4.5 stars
17 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This vegetable lasagna showcases a plethora of fresh veggies from zucchini, to mushrooms, to red and yellow bell pepper.

Recipe by Southern Living February 2011

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Credit: Jennifer Davick; Styling: Amy Burke

Recipe Summary

additional:
3 hrs 14 mins
total:
3 hrs 44 mins
hands-on:
30 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

  • 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.

Nutrition Facts

282 calories; fat 9.8g; saturated fat 4.9g; mono fat 2.5g; poly fat 0.6g; protein 19.9g; carbohydrates 28.8g; fiber 4.1g; cholesterol 50mg; iron 2.6mg; sodium 837mg; calcium 456mg.
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