- 12
Ingredients
- 1 carton (15 ounces) ricotta cheese
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
- 2 eggs
- 3 Tbsp. prepared pesto
- 2 cups sliced zucchini
- 2 cups sliced baby portobello mushrooms
- 2 Tbsp. canola oil
- 2 jars (one 26 ounces, one 14 ounces) meatless spaghetti sauce
- 9 no-cook lasagna noodles
- 1 jar (12 ounces) roasted sweet red peppers, drained
Preparation
Step 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 for 5 minutes or until crisp-tender; set aside.
Spread 1 cup spaghetti sauce in a 13x9x2-inch baking dish coated with nonstick 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. Cover and bake at 375 degrees for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10 minutes longer or until cheese is melted. Let lasagna stand for 15 minutes before cutting.
Per serving (1 piece): 241 calories, 11g fat, 59mg cholesterol, 651mg sodium, 23g carbohydrate, 3g fiber, 13g protein