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Easy Vegetable Lasagna

Mary Parker by Mary Parker
15.12.2021
in Health & Wellness

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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. —Susanne Ebersol, Bird-in-Hand, Pennsylvania,

Ingredients

  • 1 large onion, chopped
  • 1 tablespoon olive oil
  • 6 garlic cloves, minced
  • 1 can (28 ounces) tomato 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

image/svg+xml Text Ingredients View Recipe,

Directions

  • Preheat oven to 450°. In a large saucepan, saute onion in oil until tender over medium heat; add garlic and cook 1 minute longer. Stir in the tomato puree, sauce and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 20-25 minutes.
  • Meanwhile, in a large bowl, combine the vegetables, salt and pepper. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake until golden brown, 15-18 minutes. Reduce oven temperature to 400°.
  • Spread 1/2 cup of the sauce into a 13×9-in. baking dish coated with cooking spray. Layer with three noodles, 1-3/4 cups sauce, and half of the roasted vegetables and cheeses. Repeat layers.
  • Cover and bake for 10 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand for 10 minutes before serving. If desired, garnish with additional fresh oregano.
  • ,

    Nutrition Facts

    1 piece: 258 calories, 11g fat (6g saturated fat), 29mg cholesterol, 571mg sodium, 23g carbohydrate (6g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1/2 starch.

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