3 thoughts on “Fresh Vegetable Lasagna

  1. Recipe:
    Makes 8 servings
    4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 lbs)
    1 (8 oz) package sliced fresh mushrooms
    2 garlic cloves, minced
    1 medium-sized red bell pepper, chopped
    1 medium-sized yellow bell pepper, chopped
    1 yellow onion, chopped
    1/2 tsp salt
    1 1/2 cups fat-free ricotta cheese
    1 large egg
    2 cups (8 oz) shredded part-skim mozzarella cheese, divided
    1/2 cups freshly grated Parmesan cheese, divided
    5 cups basic marinara sauce
    1 (8 oz) package no-boil lasagna noodles (I used whole wheat regular lasagna noodles)
    Garnish: fresh basil leaves

    1. Preheat oven to 450 degrees. Bake zucchini, mushrooms and garlic in a non-stick jelly-roll pan 12 to 14 minutes or until vegetables are crisp-tender, stirring halfway through. Repeat procedure with bell peppers and onion. Reduce oven temperature 350 degrees. 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 marinara sauce in a 13×9 baking dish. 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 degrees for 45 minutes. Uncover and bake 10-15 more minutes or until cheese is melted and golden. Let stand 10 minutes. Garnish, if desired.

  2. Was that as good as it looks?? I was going to ask for the recipe but you are so organized that youve added it to your post already! 🙂

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