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Meatless Lasagna

 Meatless Lasagna
"This saucy lasagna is one of my specialties," says Sharon Allen of Allentown, Pennsylvania. "It's packed with fresh-tasting vegetables, such s zucchini, mushrooms, carrots and peppers. The colorful casserole is a great way to celebrate the bounty of summertime."
8 ServingsPrep: 40 min. Bake: 50 min. + standing

Ingredients

  • 9 uncooked lasagna noodles
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 2 cups diced zucchini
  • 1-1/2 cups sliced fresh mushrooms
  • 1 cup thinly sliced carrots
  • 1/2 cup diced green pepper
  • 1/2 cup diced sweet red pepper
  • 1 can (28 ounces) crushed tomatoes
  • 1-1/2 cups water
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 1/4 cup grated Romano cheese

Directions

  • Cook lasagna noodles according to package directions. Meanwhile, in a
  • large saucepan coated with cooking spray, saute onion and garlic for
  • 3 minutes. Add the zucchini, mushrooms, carrots and peppers; cook

2 of 2

Meatless Lasagna (continued)

Directions (continued)

  • and stir until tender, about 5 minutes. Stir in the tomatoes, water,
  • tomato paste and seasonings. Bring to a boil. reduce heat; cover and
  • simmer for 20 minutes. Remove 2 cups sauce and set aside.
  • Drain noodles; set aside. Combine the ricotta, 1 cup mozzarella and
  • Romano cheese. In an ungreased 13-in. x 9-in. baking dish, layer a
  • third of the remaining sauce, three noodles and half of the cheese
  • mixture. Repeat layers. Top with remaining sauce and noodles. Spread
  • reserved sauce over top.
  • Cover and bake at 350° for 45 minutes. Uncover; sprinkle with
  • remaining mozzarella. Bake 5-10 minutes longer or until cheese is
  • melted. Let stand for 15 minutes before cutting. Yield: 8 servings.
Nutritional Facts: One piece equals 244 calories, 9 g fat (5 g saturated fat), 32 mg cholesterol, 672 mg sodium, 26 g carbohydrate, 4 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.