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Zucchini Red Pepper Lasagna

 Zucchini Red Pepper Lasagna
Pesto adds zip to this lasagna that's simply overflowing with vegetables and cheese. And with sliced portobello mushrooms in every bite, this hearty dish from our Test Kitchen is perfect for company. Just serve it with a side salad and dinner's done.
12 ServingsPrep: 20 min. Bake: 55 min. + standing

Ingredients

  • 1 carton (15 ounces) ricotta cheese
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese, divided
  • 2 eggs
  • 3 tablespoons prepared pesto
  • 2 cups sliced zucchini
  • 2 cups sliced baby portobello mushrooms
  • 2 tablespoons canola oil
  • 2 jars (one 24 ounces, one 14 ounces) meatless spaghetti sauce
  • 9 no-cook lasagna noodles
  • 1 jar (12 ounces) roasted sweet red peppers, drained and chopped

Directions

  • In a small bowl, combine the ricotta cheese, 1/2 cup mozzarella
  • cheese, eggs and pesto; set aside. In a large skillet, saute
  • zucchini and mushrooms in oil until tender; set aside.
  • Spread 1 cup spaghetti sauce in a 13-in. x 9-in. baking dish coated
  • with cooking spray. Top with three noodles; spread 1 cup sauce to
  • edges of noodles. Layer with half of the zucchini mixture, red
  • peppers and cheese mixture. Top with three more noodles and another
  • cup of sauce. Layer with remaining zucchini mixture, peppers, cheese
  • mixture, noodles and sauce.
  • Cover and bake at 375° for 45 minutes or until a thermometer
  • reads 160°. Uncover; sprinkle with remaining mozzarella cheese.

2 of 2

Zucchini Red Pepper Lasagna (continued)

Directions (continued)

  • Bake 10 minutes longer or until cheese is melted. Let stand for 15
  • minutes before cutting. Yield: 12 servings.
Nutritional Facts: 1 piece equals 241 calories, 11 g fat (5 g saturated fat), 59 mg cholesterol, 651 mg sodium, 23 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.