Roasted Vegetable Lasagna II

Create a whole new love of vegetables with this noodles and cheese favorite!

Yield

10 servings

Vegetable Ingredients

olive oil cooking spray
2 medium bell peppers, cut into 1-inch pieces
1 medium onion, cut into 8 wedges, separated into pieces
2 medium zucchini, sliced (4 cups)
1 (8 ounce) package fresh whole mushrooms, sliced (3 cups)
1/2 teaspoon salt
1/4 teaspoon pepper

Tomato Sauce Ingredients

1 large onion, chopped
2 tablespoons finely chopped garlic
1 (28 ounce) can tomato purée
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
1 teaspoon granulated (white) sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes

Lasagna Ingredients

12 uncooked lasagna noodles
4 cups shredded mozzarella cheese (16 ounce)
1 cup shredded Parmesan cheese (4 ounce)

Directions

Preheat oven to 450°F (232°C). Spray 15 x 10 x 1-inch pan with cooking spray. In pan, place bell peppers, onion, zucchini and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with 1/2 teaspoon salt and the pepper.

Bake uncovered for 20 to 25 minutes, turning vegetables once, until tender.

Meanwhile, spray 2-quart saucepan with cooking spray. In saucepan, cook chopped onion and garlic over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.

Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. In small bowl, mix cheeses; set aside.

Reduce oven temperature to 400°F (208°C). Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the sauce in dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and 1 cup cheese mixture. Repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture.

Bake uncovered for 20 to 25 minutes or until hot. Let stand 10 minutes before serving.

Estimated Time

Preparation Time: 30 minutes
Total Bake Time: 50 minutes
Cook Time: 20 minutes

Additional Information

Cover unbaked lasagna tightly with foil and refrigerate up to 24 hours or freeze up to 2 months. Before baking frozen lasagna, thaw in refrigerator overnight. Refrigerated lasagna will need about 10 minutes extra baking time.

Use a 32-ounce jar of tomato pasta sauce instead of making the fresh Tomato Sauce.

Nutritional Information

Amount per serving: Calories 300 (Calories from Fat 100), Total Fat 11 g (Saturated Fat 6 g, Trans Fat 0 g), Cholesterol 25 mg; Sodium 690 mg; Total Carbohydrate 32 g (Dietary Fiber 4 g, Sugars 6 g), Protein 19 g; Exchanges: 1 1/2 Starch; 2 Vegetable; 1/2 Fat; Carbohydrate Choices: 2

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