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Scrumptious Vegetable Lasagna Recipe

“My sister insists I make this every year for a holiday family get-together.” Colleen Cassady - Lancaster, New Hampshire
TOTAL TIME: Prep: 30 min. Bake: 40 min. + standing YIELD:12 servings

Ingredients

  • 9 whole wheat lasagna noodles
  • 2 medium yellow summer squash, cut into 1/4-inch slices
  • 2 medium zucchini, cut into 1/4-inch slices
  • 1 large green pepper, chopped
  • 1/2 pound sliced fresh mushrooms
  • 1 large sweet onion, chopped
  • 1 tablespoon olive oil
  • 1 jar (25 ounces) marinara sauce
  • 1 carton (15 ounces) fat-free ricotta cheese
  • 9 slices reduced-fat provolone cheese, halved
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup grated Parmesan cheese

Directions

  • 1. Cook noodles according to package directions.
  • 2. Meanwhile, in a large nonstick skillet coated with cooking spray, saute the squash, zucchini, green pepper, mushrooms and onion in oil until tender.
  • 3. Drain noodles. Rinse in cold water and drain again. Spread 1/4 cup marinara sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, a scant 1 cup marinara sauce, 2 cups vegetable mixture, 1/2 cup ricotta cheese, six halved slices of provolone cheese, 2/3 cup mozzarella cheese and 1/3 cup Parmesan cheese. Repeat layers twice.
  • 4. Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 12 servings.

Nutritional Facts

1 piece equals 269 calories, 9 g fat (5 g saturated fat), 30 mg cholesterol, 441 mg sodium, 27 g carbohydrate, 4 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch, 1 fat.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.