Vegetable Lasagna

Name: Vegetable Lasagna
Prep time: 60 min
Cook time: 30 min
Total time: 1 h 30 min
Yield: 6 servings.
Cuisine: Europe, Italian
Ingredients: 1/4 cup olive oil; 1 medium sweet red pepper, julienned; 1 medium carrot, shredded; 1 small onion, chopped; 5 plum tomatoes, chopped; 1-1/2 cups sliced fresh mushrooms; 1 small yellow summer squash, cut into 1/4-inch slices; 1 small zucchini, cut into 1/4-inch slices; 3 garlic cloves, minced; 1 can (12 ounces) tomato paste; 1 cup vegetable broth; 2 tablespoons brown sugar; 2 teaspoons dried oregano; 2 teaspoons dried basil; 1 teaspoon salt; 1/2 teaspoon dried thyme; 1/4 teaspoon pepper; 6 lasagna noodles; 1 large egg, lightly beaten; 1 cup ricotta cheese; 1 cup shredded part-skim mozzarella cheese; 1/3 cup shredded Parmesan cheese; 2 teaspoons Italian seasoning

TOTAL TIME: Prep: 1 hour Bake: 30 min. YIELD: 6 servings.

I cooked up this fresh lasagna for vegetarian customers at a local grocery store, where I work part-time. It's absolutely packed with veggies. —Sam Hunsaker, Lawrence, Kansas

Ingredients

1/4 cup olive oil
1 medium sweet red pepper, julienned
1 medium carrot, shredded
1 small onion, chopped
5 plum tomatoes, chopped
1-1/2 cups sliced fresh mushrooms
1 small yellow summer squash, cut into 1/4-inch slices
1 small zucchini, cut into 1/4-inch slices
3 garlic cloves, minced
1 can (12 ounces) tomato paste
1 cup vegetable broth
2 tablespoons brown sugar
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
6 lasagna noodles
1 large egg, lightly beaten
1 cup ricotta cheese
1 cup shredded part-skim mozzarella cheese
1/3 cup shredded Parmesan cheese
2 teaspoons Italian seasoning

Directions

1. In a Dutch oven, heat oil over medium-high heat. Add red pepper, carrot and onion; cook and stir until crisp-tender. Add tomatoes, mushrooms, yellow squash, zucchini and garlic; cook and stir until squashes are crisp-tender.
2. Stir in tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring occasionally. Meanwhile, cook noodles according to package directions; drain.
3. Preheat oven to 350°. In a small bowl, mix egg and ricotta cheese. Spread 1 cup vegetable mixture into a greased 8-in. square baking dish. Layer with two noodles (trim to fit pan), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two additional noodles. Top with remaining ricotta mixture, noodles and vegetable mixture.
4. Sprinkle with cheeses and Italian seasoning. Bake, uncovered, 30-35 minutes or until bubbly and cheese is melted. Let stand 5 minutes before serving.

Nutrition Facts

1 piece: 432 calories, 19g fat (7g saturated fat), 68mg cholesterol, 857mg sodium, 48g carbohydrate (22g sugars, 7g fiber), 20g protein.