Fresh Vegetable Lasagna Recipe

Name: Fresh Vegetable Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 lb.); 1 (8-oz.) package sliced fresh mushrooms; 2 garlic cloves, minced; Vegetable cooking spray; 1 medium-size red bell pepper, chopped; 1 medium-size yellow bell pepper, chopped; 1 yellow onion, chopped; 1/2 teaspoon salt; 1 1/2 cups fat-free ricotta cheese; 1 large egg; 2 cups (8 oz.) shredded part-skim mozzarella cheese, divided; 1/2 cup freshly grated Parmesan cheese, divided; 1 (8-oz.) package no-boil lasagna noodles

Servings: persons

4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 lb.)
1 (8-oz.) package sliced fresh mushrooms
2 garlic cloves, minced
Vegetable cooking spray
1 medium-size red bell pepper, chopped
1 medium-size yellow bell pepper, chopped
1 yellow onion, chopped
1/2 teaspoon salt
1 1/2 cups fat-free ricotta cheese
1 large egg
2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
1/2 cup freshly grated Parmesan cheese, divided
1 (8-oz.) package no-boil lasagna noodles

1
Preheat oven to 450u00b0. 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 350u00b0. Toss together vegetables and salt in a bowl.
2
Stir together ricotta, egg, 1 1/2 cups shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese.
3
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.
4
Bake, covered, at 350u00b0 for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes.
5
Note: We tested with Ronzoni Oven Ready Lasagna.

616

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 lb.), 1 (8-oz.) package sliced fresh mushrooms, 2 garlic cloves, minced, Vegetable cooking spray, and more.

Yes, Fresh Vegetable Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fresh Vegetable Lasagna

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