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Easy Vegetable Lasagna

Easy Vegetable Lasagna
Bursting with garden favorites, this lasagna is a vegetable lover's dream. The pasta layers are generously stuffed with roasted zucchini, mushrooms, peppers and onion in homemade tomato sauce. —Susanne Ebersol, Bird-in-Hand, Pennsylvania
12 ServingsPrep: 45 min. Bake: 20 min. + standing

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
  • ROASTED VEGETABLES:
  • 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 (16 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) shredded Parmesan cheese

Directions

  • 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.
© Taste of Home 2013

2 of 2

Easy Vegetable Lasagna (continued)

Directions (continued)

  • Meanwhile, in a large bowl, combine the vegetables, salt and pepper.
  • Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with
  • cooking spray. Bake at 450° for 15-18 minutes or until golden
  • brown.
  • Spread 1/2 cup of the sauce into a 13-in. x 9-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.
  • 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. Yield: 12 servings.
Nutrition Facts: 1 piece equals 235 calories, 9 g fat (5 g saturated fat), 27 mg cholesterol, 497 mg sodium, 22 g carbohydrate, 3 g fiber, 16 g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1/2 starch.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013