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Vegetable Ragu Zucchini Lasagna

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Vegetable Ragu Zucchini Lasagna
  • Prep 30 min
  • Total 1 hr 15 min
  • Servings 6
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This meatless lasagna gets hefty texture and bold flavor from a veggie-packed ragu and layers of zucchini "noodles."
By Tieghan Gerard
Updated Sep 20, 2016

Ingredients

  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped or grated
  • 1/2 of a small white onion, chopped
  • 1 red bell pepper, chopped
  • 4 cups fresh spinach
  • 1 jar Muir Glen™ organic pasta sauce (any variety)
  • Salt and pepper, to taste
  • Pinch of crushed red pepper flakes
  • 3 medium zucchini
  • 1 container (15 oz) ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 4 cups shredded fresh mozzarella cheese (16 oz)
  • Fresh basil, as desired

Steps

  • 1
    In 10-inch skillet, heat olive oil over medium heat. Cook garlic and onion in oil about 5 minutes or until soft. Add bell pepper; cook 5 minutes. Add spinach; cook until spinach is wilted. Stir in pasta sauce, salt and pepper, and crushed red pepper flakes. Reduce heat to medium-low. Simmer 10 to 15 minutes or until thickened.
  • 2
    Meanwhile, cut zucchini into 1/8-inch slices using knife or mandolin. Sprinkle zucchini with salt; set aside 10 minutes. Zucchini has a lot of water when cooked; salting it takes out a lot of moisture. Blot off excess moisture with paper towel.
  • 3
    Heat gas or charcoal grill. Place zucchini on grill over high heat. Cover grill; cook until lightly charred on both sides. Again, use a paper towel to blot excess moisture.
  • 4
    Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • 5
    In medium bowl, mix ricotta cheese, Parmesan cheese and egg.
  • 6
    Spread some of the red sauce in bottom of baking dish; layer with enough zucchini to cover. Next, spread with half of the ricotta cheese mixture; top with half of the mozzarella cheese. Repeat layers until ingredients are used up, making sure to top off with sauce and mozzarella. Cover with foil.
  • 7
    Bake about 45 minutes or until sauce is bubbly and cheese is melted. Let stand about 10 minutes before serving. Top with fresh basil.

Tips from the Betty Crocker Kitchens

  • tip 1
    You want the sauce to be thick and not at all watery.
  • tip 2
    To make a heartier lasagna, just add 1 lb lean ground beef or turkey to the sauce mixture.

Nutrition

510 Calories, 32g Total Fat, 33g Protein, 23g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
290
Total Fat
32g
49%
Saturated Fat
14g
72%
Trans Fat
1/2g
Cholesterol
105mg
35%
Sodium
1000mg
41%
Potassium
620mg
18%
Total Carbohydrate
23g
8%
Dietary Fiber
4g
16%
Sugars
10g
Protein
33g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
40%
40%
Calcium
80%
80%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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