Zucchini Red Pepper Lasagna Recipe

Name: Zucchini Red Pepper Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 carton (15 ounces) ricotta cheese; 1-1/2 cups shredded part-skim mozzarella cheese, divided; 2 large eggs; 3 tablespoons prepared pesto; 2 cups sliced zucchini; 2 cups sliced baby portobello mushrooms; 2 tablespoons canola oil; 2 jars (one 24 ounces, one 14 ounces) meatless spaghetti sauce; 9 no-cook lasagna noodles; 1 jar (12 ounces) roasted sweet red peppers, drained and chopped

Servings: persons

1 carton (15 ounces) ricotta cheese
1-1/2 cups shredded part-skim mozzarella cheese, divided
2 large eggs
3 tablespoons prepared pesto
2 cups sliced zucchini
2 cups sliced baby portobello mushrooms
2 tablespoons canola oil
2 jars (one 24 ounces, one 14 ounces) meatless spaghetti sauce
9 no-cook lasagna noodles
1 jar (12 ounces) roasted sweet red peppers, drained and chopped

1
In a small bowl, combine the ricotta cheese, 1/2 cup mozzarella cheese, eggs and pesto; set aside. In a large skillet, saute zucchini and mushrooms in oil until tender; set aside.
2
Spread 1 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Top with three noodles; spread 1 cup sauce to edges of noodles. Layer with half of the zucchini mixture, red peppers and cheese mixture. Top with three more noodles and another cup of sauce. Layer with remaining zucchini mixture, peppers, cheese mixture, noodles and sauce.
3
Cover and bake at 375u00b0 for 45 minutes or until a thermometer reads 160u00b0. Uncover; sprinkle with remaining mozzarella cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

1141

kcal

Calories

Fat

177

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 10 ingredients. The key ingredients include: 1 carton (15 ounces) ricotta cheese, 1-1/2 cups shredded part-skim mozzarella cheese, divided, 2 large eggs, 3 tablespoons prepared pesto, and more.

Yes, Zucchini Red Pepper 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.

Zucchini Red Pepper Lasagna

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