Easy Vegetable Lasagna
TOTAL TIME: Prep: 45 min. Bake: 20 min. + standing
YIELD: 12 servings.
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
Ingredients
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1 large onion, chopped
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1 tablespoon olive oil
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6 garlic cloves, minced
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1 can (28 ounces) tomato puree
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1 can (8 ounces) tomato sauce
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3 tablespoons minced fresh basil
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3 tablespoons minced fresh oregano
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1 teaspoon sugar
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1/2 teaspoon crushed red pepper flakes
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ROASTED VEGETABLES:
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4 cups sliced zucchini
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3 cups sliced fresh mushrooms
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2 medium green peppers, cut into 1-inch pieces
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1 medium onion, cut into 1-inch pieces
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1/2 teaspoon salt
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1/4 teaspoon pepper
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6 lasagna noodles, cooked, rinsed and drained
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4 cups shredded part-skim mozzarella cheese
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1 cup shredded Parmesan cheese
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Additional minced fresh oregano, optional
Directions
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1.
Preheat oven to 450°. In a saucepan, saute onion in oil over medium heat until tender; add garlic and cook 1 minute longer. Stir in the next 6 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
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2.
Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake 15-18 minutes or until golden brown. Reduce oven temperature to 400°.
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3.
Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with 3 noodles, 1-3/4 cups sauce, and half the roasted vegetables and cheeses. Repeat the layers.
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4.
Cover and bake 10 minutes. Uncover and bake for 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving. If desired, garnish with additional fresh oregano.
Nutrition Facts
1 piece: 258 calories, 11g fat (6g saturated fat), 29mg cholesterol, 571mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 16g protein.
Diabetic Exchanges: 2 vegetable, 2 medium-fat meat, 1/2 starch.
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