Zucchini Red Pepper Lasagna Recipe

4.5 3 7
Zucchini Red Pepper Lasagna Recipe
Zucchini Red Pepper Lasagna Recipe photo by Taste of Home
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Zucchini Red Pepper Lasagna Recipe

Read Reviews
4.5 3 7
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 26 ounces, one 14 ounces) meatless spaghetti sauce
  • 9 no-cook lasagna noodles
  • 1 jar (12 ounces) roasted sweet red peppers, drained

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 for 5 minutes or until crisp-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. Uncover; sprinkle with remaining mozzarella. Bake 10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Zucchini Red Pepper Lasagna in Simple & Delicious May/June 2007, p49

Nutritional Facts

1 piece: 241 calories, 11g fat (5g saturated fat), 59mg cholesterol, 651mg sodium, 23g carbohydrate (10g sugars, 3g fiber), 13g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1 lean meat, 1 fat.

  • 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 26 ounces, one 14 ounces) meatless spaghetti sauce
  • 9 no-cook lasagna noodles
  • 1 jar (12 ounces) roasted sweet red peppers, drained
  1. 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 for 5 minutes or until crisp-tender; set aside.
  2. 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.
  3. Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Yield: 12 servings.
Originally published as Zucchini Red Pepper Lasagna in Simple & Delicious May/June 2007, p49

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Reviews forZucchini Red Pepper Lasagna

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irishmist User ID: 1674854 158018
Reviewed Sep. 24, 2010

"Very easy and good. Vegetarian friends loved it."

MY REVIEW
missusdunlap User ID: 4558258 137937
Reviewed Mar. 8, 2010

"Delicious and easy! Even the kids will eat this. It has been added to my permanent recipe rotation."

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mickeysis User ID: 3168429 137936
Reviewed Aug. 10, 2009

"This was very easy to make and tastes great! I ended up using a "garden combination" spaghetti sauce which made it a little chunkier."

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