Zucchini Red Pepper Lasagna

Name: Zucchini Red Pepper Lasagna
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 12 servings.
Ingredients: 1 carton (15 ounces) ricotta cheese; 1-1/2 cups shredded part-skim mozzarella cheese, divided; 2 large 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

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.

Ingredients

1 carton (15 ounces) ricotta cheese
1-1/2 cups shredded part-skim mozzarella cheese, divided
2 large 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 13x9-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. Bake 10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Nutrition 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.

Originally published as Vegetable Lasagna in Simple & Delicious May/June 2007

Reviews

My Review

Click stars to rate

Average Rating:

irishmist

Sep 24, 2010

Very easy and good. Vegetarian friends loved it.
missusdunlap

Mar 8, 2010

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

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.