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
,
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.
