Roasted Vegetable Lasagna -- Serves 8
Roasted Vegetable Lasagna -- Serves 8
3 medium zucchini, cut into 1/4" thick
2 lrg red bell peppers, cut into 1" wide strips
1 tbl extra virgin olive oil
1 box (8oz) sliced mushrooms
4 medium carrots, coarsely shredded
1 pckg (10oz) frozen chopped spinach, thawed and squeezed dry
1 container (15ox) reduced-fat ricotta cheese
1/3 cp grated Parmesan cheese
1 lrg egg
1 jar (26oz) spaghetti sauce
9 no-boil lasagna noodles
1.5 cps shredded reduced-fat mozzarella cheese
Preheat the oven to 45 degrees. Coat bottoms and sides of 2 baking sheets with cooking spray. Arrange the zucchini and peppers on the baking sheets. Coat w/cooking spray. Roast for 15-20 mins or until tender, moving the sheets to the opposite oven racks once. Remove sheets and reduce the oven temperature to 350 degrees.
Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, for 4 mins or until lightly browned. Stir in the carrots and cook for 1 min longer. Set aside.
In a medium bowl, stir the spinach, ricotta, Parmesan and egg until blended.
Spread 1/2 cup of the spaghetti sauce over the bottom of a 13X9X2" baking dish. Top with 3 of the noodles, overlapping if necessary. Spoon on one-half of the ricotta mixture, spreading to cover the noodles. Top with one-half of the roasted vegetables and one-half of the mushroom mixture. Spoon 1/2 cup of the sauce over the vegetables and sprinkle with 1/2 cup of the mozzarella. Repeat the layering. Top with the remaining 3 noodles. Spread the remaining sauce over the noodles. Cover the dish with foil. Bake for 30 mins. Uncover and sprinkle with the remaining 1/2 cup mozzarella. Bake for 20-25 mins longer or until hot and bubbly. Let stand for 15 mins before serving.
Note: This can be served with additional pasta sauce to spoon over the top, if desired.
Per serving: 320 cals; 19g protein; 35g carbs; 12g fat; 75mg cholesterol; 670mg sodium; 6g dietary fiber.
3 medium zucchini, cut into 1/4" thick
2 lrg red bell peppers, cut into 1" wide strips
1 tbl extra virgin olive oil
1 box (8oz) sliced mushrooms
4 medium carrots, coarsely shredded
1 pckg (10oz) frozen chopped spinach, thawed and squeezed dry
1 container (15ox) reduced-fat ricotta cheese
1/3 cp grated Parmesan cheese
1 lrg egg
1 jar (26oz) spaghetti sauce
9 no-boil lasagna noodles
1.5 cps shredded reduced-fat mozzarella cheese
Preheat the oven to 45 degrees. Coat bottoms and sides of 2 baking sheets with cooking spray. Arrange the zucchini and peppers on the baking sheets. Coat w/cooking spray. Roast for 15-20 mins or until tender, moving the sheets to the opposite oven racks once. Remove sheets and reduce the oven temperature to 350 degrees.
Heat the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring frequently, for 4 mins or until lightly browned. Stir in the carrots and cook for 1 min longer. Set aside.
In a medium bowl, stir the spinach, ricotta, Parmesan and egg until blended.
Spread 1/2 cup of the spaghetti sauce over the bottom of a 13X9X2" baking dish. Top with 3 of the noodles, overlapping if necessary. Spoon on one-half of the ricotta mixture, spreading to cover the noodles. Top with one-half of the roasted vegetables and one-half of the mushroom mixture. Spoon 1/2 cup of the sauce over the vegetables and sprinkle with 1/2 cup of the mozzarella. Repeat the layering. Top with the remaining 3 noodles. Spread the remaining sauce over the noodles. Cover the dish with foil. Bake for 30 mins. Uncover and sprinkle with the remaining 1/2 cup mozzarella. Bake for 20-25 mins longer or until hot and bubbly. Let stand for 15 mins before serving.
Note: This can be served with additional pasta sauce to spoon over the top, if desired.
Per serving: 320 cals; 19g protein; 35g carbs; 12g fat; 75mg cholesterol; 670mg sodium; 6g dietary fiber.