Vegetable Lasagna

Vegetable Lasagna
You can never have too many main course recipes, so give Vegetable Lasagnan a try. One portion of this dish contains approximately 25g of protein, 12g of fat, and a total of 422 calories. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of olive oil, parmesan, marinara sauce, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

1
In a large skillet, warm oil over medium heat.
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2
Add peppers, squash, zucchini, eggplant, onion and mushrooms and cook, stirring, until vegetables are crisp-tender, 12 to 14 minutes.
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3
Add garlic and saut 2 minutes longer.
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4
Transfer to a bowl, stir in herbs and season with salt and pepper.
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5
In a bowl, combine 1 1/2 cups mozzarella, ricotta, 1/4 cup Parmesan, spinach and egg; mix well. Preheat oven to 350F. Line a large baking sheet with foil and mist a 9-by-13-inch baking dish with cooking spray.
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6
Spread 1 cup sauce over bottom of baking dish.
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7
Place 4 noodles over sauce; do not allow noodles to overlap (break up noodles if necessary).
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8
Spread 1 cup sauce over noodles.
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9
Spread 1/2 ricotta mixture on top. Using a slotted spoon, spread 1/2 vegetable mixture on top. Repeat layers, ending with noodles.
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10
Spread remaining marinara on top of noodles; sprinkle with remaining mozzarella and Parmesan.
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11
Lightly mist a large piece of foil with cooking spray and carefully cover dish with foil.
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12
Place dish on baking sheet and bake for 45 minutes.
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13
Remove foil and bake until cheese has melted and filling is bubbling, about 15 minutes longer.
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14
Remove lasagna from oven and let stand for at least 10minutes before serving.
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DifficultyExpert
Ready In1 h, 30 m.
Servings8
Health Score59
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