Make-Ahead Vegetable Lasagna

Make-Ahead Vegetable Lasagna
Make-Ahead Vegetable Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Preheat oven to 375º. 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. 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. Cover and bake at 375º for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes. 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: