Roasted-Vegetable Lasagna

  • Prep 50 min
  • Total 1 hr 25 min
  • Servings 10
Roasted-Vegetable Lasagna

Ingredients

Vegetables

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
package (8 oz) fresh whole mushrooms, sliced (3 cups)
1/2
teaspoon salt
1/4
teaspoon pepper

Tomato Sauce

1
large onion, chopped
2
tablespoons finely chopped garlic
1
can (28 oz) Muir Glen™ organic tomato puree
3
tablespoons chopped fresh or 1 tablespoon dried basil leaves
3
tablespoons chopped fresh or 1 tablespoon dried oregano leaves
1
teaspoon sugar
1/2
teaspoon salt
1/2
teaspoon crushed red pepper flakes

Lasagna

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

Steps

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  • 1
    Heat oven to 450°F. Spray 15x10x1-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.
  • 2
    Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
  • 3
    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.
  • 4
    Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. In small bowl, mix cheeses; set aside.
  • 5
    Reduce oven temperature to 400°F. Spray 13x9-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.
  • 6
    Bake uncovered 20 to 25 minutes or until hot. Let stand 10 minutes before serving.

Notes









Tips

Expert Tips

  • 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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
100
% Daily Value
Total Fat
11g
16%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
690mg
29%
Potassium
510mg
14%
Total Carbohydrate
32g
11%
Dietary Fiber
4g
15%
Sugars
6g
Protein
19g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
30%
30%
Calcium
40%
40%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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