0 Picture
Ingredients
- 4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 pounds)
- 1 8-ounce package sliced fresh mushrooms
- 2 garlic cloves
- cooking spray
- 1 medium red bell pepper, chopped
- 1 medium yellow bell pepper, chopped
- 1 yellow onion, chopped
- 1/2 teaspoon salt
- 1 1/2 cups fat-free ricotta cheese (can omit)
- 1 large egg
- 2 cups (8 ounces) shredded fat free mozzarella cheese, divided
- 1/2 cup freshly grated Parmesan cheese, divided
- 5 cups Basic Marinara Sauce
- 1 8-ounce package no-boil lasagna noodles
Details
Servings 8
Preparation
Step 1
Preheat oven to 450 degrees. 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 degrees. Toss together vegetables and salt in a bowl.
Stir together ricotta, egg, 1 1/2 cups shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese.
Spread 1 cup Basic Marinara Sauce in a 9 x 13 pan coated with cooking spray. Top with 3 noodles, 1 cup sauce, 1/3 of ricotta mixture, and 1/3 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.
Bake, covered, at 350 degrees for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes.
282 calories per serving (8 servings)
Fat 9.8g (4.9g saturated)
Cholesterol 50mg
Calcium 456mg
Carbohydrate 28.8g
Sodium 837mg
Protein 19.9g
Fiber 4.1g
Iron 2.6mg
Review this recipe