Fresh Vegetable Lasagna
Fresh Vegetable Lasagna might be just the main course you are searching for. This recipe serves 8. One serving contains 319 calories, 22g of protein, and 8g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up basic marinara sauce, no-boil lasagna noodles, zucchini, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.
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 35
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 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.
Bake, covered, at 350 for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden.
Note: We tested with Ronzoni Oven Ready Lasagna.