Fresh Vegetable Lasagna

See my Basic Marinara Sauce recipe or just buy store bought to save time.
Photo by Jeannie K.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

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.

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