Fresh Vegetable Lasagna

13 ingredients
5 steps

Ingredients

  • 4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 lb.)
  • 1 (8-oz.) package sliced fresh mushrooms
  • 2 garlic cloves, minced
  • Vegetable cooking spray
  • 1 medium-size red bell pepper, chopped
  • 1 medium-size yellow bell pepper, chopped
  • 1 yellow onion, chopped
  • 1/2 teaspoon salt
  • 1 1/2 cups fat-free ricotta cheese
  • 1 large egg
  • 2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 1 (8-oz.) package no-boil lasagna noodles

Directions

  1. 1
    Preheat oven to 450°. 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 350°. Toss together vegetables and salt in a bowl.
  2. 2
    Stir together ricotta, egg, 1 1/2 cups shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese.
  3. 3
    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.
  4. 4
    Bake, covered, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes.
  5. 5
    Note: We tested with Ronzoni Oven Ready Lasagna.

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