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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This vegetable lasagna showcases a plethora of fresh veggies from zucchini, to mushrooms, to red and yellow bell pepper. 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 |
5 cups basic marinara sauce |
1 (8-oz.) package no-boil lasagna noodles |
Directions:
1. 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.
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 350° 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.
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