Easy Vegetable Lasagna

Name: Easy Vegetable Lasagna
Ingredients: 1 large onion, chopped; 1 tablespoon olive oil; 6 garlic cloves, minced; 1 can (28 ounces) tomato puree; 1 can (8 ounces) tomato sauce; 3 tablespoons minced fresh basil; 3 tablespoons minced fresh oregano; 1 teaspoon sugar; 1/2 teaspoon crushed red pepper flakes; 4 cups sliced zucchini; 3 cups sliced fresh mushrooms; 2 medium green peppers, cut into 1-inch pieces; 1 medium onion, cut into 1-inch pieces; 1/2 teaspoon salt; 1/4 teaspoon pepper; 6 lasagna noodles, cooked, rinsed and drained; 4 cups shredded part-skim mozzarella cheese; 1 cup shredded Parmesan cheese

18 ingredients

4 steps

Ingredients

1 large onion, chopped
1 tablespoon olive oil
6 garlic cloves, minced
1 can (28 ounces) tomato puree
1 can (8 ounces) tomato sauce
3 tablespoons minced fresh basil
3 tablespoons minced fresh oregano
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
4 cups sliced zucchini
3 cups sliced fresh mushrooms
2 medium green peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
6 lasagna noodles, cooked, rinsed and drained
4 cups shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese

Directions

1

In a large saucepan, saute onion in oil until tender; add garlic and cook 1 minute longer. Stir in the tomato puree, sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
2

Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake at 450° for 15-18 minutes or until golden brown.
3

Spread 1/2 cup of the sauce into a 13x9-in. baking dish coated with cooking spray. Layer with three noodles, 1-3/4 cups sauce, and half of the roasted vegetables and cheeses. Repeat layers.
4

Cover and bake at 400° for 10 minutes. Uncover; bake 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving.