Easy Vegetable Lasagna
Bursting with garden favorites, this easy vegetable lasagna is a vegetable lover's dream. The pasta layers are generously stuffed with roasted zucchini, mushrooms, peppers and onion in homemade tomato sauce.
Prep time:
Cook time:
Serving size: 12
Calories per serving: 309
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 309
1 large onion, chopped
1 tablespoon olive oil
6 garlic cloves, minced
1 can (28 ounces) tomatoes puree
1 can (8 ounces) tomato sauce
3 tablespoons minced fresh basil
3 tablespoons minced fresh oregano
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
ROASTED VEGETABLES:
4 cups sliced zucchini
3 cups sliced fresh mushrooms
2 medium green peppers, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1/2 teaspoon salt
1/4 teaspoon pepper
6 lasagna noodles, cooked, rinsed and drained
4 cups shredded part-skim mozzarella cheese
1 cup shredded Parmesan cheese
Additional minced fresh oregano, optional
Directions:
Preheat oven to 450°. In a saucepan, saute onion in oil over medium heat until tender; add garlic and cook 1 minute longer. Stir in the next 6 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake 15-18 minutes or until golden brown. Reduce oven temperature to 400°.
Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with 3 noodles, 1-3/4 cups sauce, and half the roasted vegetables and cheeses. Repeat the layers.
Cover and bake 10 minutes. Uncover and bake for 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving. If desired, garnish with additional fresh oregano.
Source: tasteofhome.com
Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake 15-18 minutes or until golden brown. Reduce oven temperature to 400°.
Spread 1/2 cup sauce into a 13x9-in. baking dish coated with cooking spray. Layer with 3 noodles, 1-3/4 cups sauce, and half the roasted vegetables and cheeses. Repeat the layers.
Cover and bake 10 minutes. Uncover and bake for 10-15 minutes longer or until bubbly and golden brown. Let stand for 10 minutes before serving. If desired, garnish with additional fresh oregano.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
