By Nicole Duncan
Fresh Vegetable Lasagna
15 steps
Prep:12minCook:1h 25min
Updated at: Thu, 17 Aug 2023 13:52:44 GMT
Nutrition balance score
Good
Glycemic Index
38
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories409.2 kcal (20%)
Total Fat17.1 g (24%)
Carbs43.2 g (17%)
Sugars12.8 g (14%)
Protein21.5 g (43%)
Sodium1169.1 mg (58%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
4zucchini
medium, halved lengthwise and thinly sliced
1 x 8 ozsliced fresh mushrooms
package
2garlic cloves
minced
extra virgin olive oil
1red bell pepper
medium - size, chopped
1yellow bell pepper
medium-size, chopped
1yellow onion
chopped
½ tsptable salt
1 ½ cupsricotta cheese
1egg
large
2 cupsshredded part-skim mozzarella cheese
divided
½ cupParmesan cheese
freshly grated, divided
5 cupsmarinara sauce
1 x 8 ozno-boil lasagna noodles
fresh basil leaves
garnish
Instructions
Step 1
Preheat oven to 450°.
Step 2
Bake zucchini, mushrooms, and garlic in a jelly-roll pan coated with cooking spray
Step 3
12 to 14 minutes or until vegetables are crisp-tender, stirring halfway through.
Step 4
Repeat procedure with bell peppers and onion.
Step 5
Reduce oven temperature to 350°.
Step 6
Toss together vegetables and salt in a bowl.
Step 7
Stir together ricotta cheese, egg, 1.5 cups shredded mozzarella cheese, and .25 cup grated Parmesan cheese.
Step 8
Spread 1 cup marinara sauce in a 13- 9-inch baking dish coated with EVOO.
Step 9
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.
Step 10
Top with remaining noodles and 1 cup sauce.
Step 11
Sprinkle with remaining .5 cup shredded mozzarella and cup grated Parmesan cheese.
Step 12
Bake, covered, at 350° for 45 minutes.
Step 13
Uncover and bake 10 to 15 more minutes or until cheese is melted and golden.
Step 14
Let stand
Step 15
10 minutes.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
