Vegetable Lasagna

Name: Vegetable Lasagna
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters sliced carrot; 170 grams hot cooked lasagna noodles (about uncooked), cut in half; 177 milliliters sliced mushrooms; 1 teaspoon olive oil; 85 grams 3/4 cup shredded part-skim mozzarella cheese; 425 grams carton part-skim ricotta cheese; 2 Tbsps commerical pesto; 118 milliliters chopped red bell pepper; 118 milliliters thinly sliced red onion; 737 grams fat-free tomato basil pasta sauce; 177 milliliters chopped zucchini

The recipe Vegetable Lasagnan is ready in approximately 45 minutes and is definitely an amazing vegetarian option for lovers of Mediterranean food. This recipe makes 6 servings with 306 calories, 16g of protein, and 14g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have zucchini, lasagna noodles, carton part-skim ricotta cheese, and a few other ingredients on hand, you can make it. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert.

Instructions

Preheat oven to 37

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Oven

Heat oil in a medium saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently.

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Mushrooms

Onion

Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.

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Pasta Sauce

Combine pesto and ricotta in a small bowl.

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Ricotta Cheese

Pesto

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Bowl

Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles.

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Cooking Spray

Pasta

Ricotta Cheese

Spread

Tomato

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Baking Pan

Spread remaining tomato mixture over noodles; sprinkle with mozzarella.

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Mozzarella

Pasta

Spread

Tomato

Cover and bake at 375 for 30 minutes. Uncover and bake an additional 20 minutes.

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Oven

Let stand 10 minutes.

Notes: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight.

Let stand 30 minutes at room temperature; bake as directed. For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. If you're making for a gift, deliver uncooked with baking instructions.

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Oven

Aluminum Foil