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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This vegetable lasagna is perfect for making ahead and can easily transport to a potluck or the freezer. Ingredients:
1 teaspoon olive oil |
3/4 cup sliced mushrooms |
3/4 cup chopped zucchini |
1/2 cup sliced carrot |
1/2 cup chopped red bell pepper |
1/2 cup thinly sliced red onion |
1 (26-ounce) bottle fat-free tomato basil pasta sauce |
2 tablespoons commerical pesto |
1 (15-ounce) carton part-skim ricotta cheese |
cooking spray |
6 hot cooked lasagna noodles (about 6 ounces uncooked), cut in half |
3/4 cup (3 ounce) shredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 375º.
2. Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
3. Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
4. Cover and bake at 375º for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
5. Notes: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed. For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. If you're making for a gift, deliver uncooked with baking instructions.
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