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Skinny Roasted-Vegetable Lasagna

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Skinny Roasted-Vegetable Lasagna
  • Prep Time 50 min
  • Total Time 1 hr 15 min
  • Servings 10
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Enjoy this classic Italian lasagna that’s baked with veggies for a cheesy and delicious dinner.

Ingredients

Roasted Vegetables

2
medium bell peppers (any color), cut into 1-inch pieces
1
medium onion, cut into 8 wedges and separated into pieces
2
medium zucchini, sliced (4 cups)
8
ounces mushrooms, sliced (3 cups)
1/4
teaspoon salt
1/4
teaspoon pepper

Tomato Sauce

1
large onion, chopped (1 cup)
2
tablespoons finely chopped garlic
1
can (28 ounces) crushed tomatoes, undrained
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

Lasagna

12
uncooked lasagna noodles
2
cups shredded part-skim mozzarella cheese (12 ounces)
1/2
cup freshly grated Parmesan cheese (2 ounces)

Directions

  • 1 Heat oven to 450° F. Spray 15 x 10-inch pan with sides with cooking spray. Place bell peppers, onion wedges, zucchini and mushrooms in single layer in pan. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
  • 2 Meanwhile, prepare Tomato Sauce. Spray 2-quart saucepan with cooking spray. Add chopped onion and garlic; cook 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.
  • 3 Meanwhile, cook and drain noodles as directed on package. Rinse noodles with cold water; drain. Mix cheeses; set aside.
  • 4 Reduce oven temperature to 400° F. Spray 13 x 9-inch baking dish with cooking spray. Reserve 3/4 cup cheese mixture for top. Spread 1/4 cup of the sauce in baking dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and about 1/2 cup cheese. Repeat layering with remaining noodles, sauce, vegetables and cheese 3 more times, using the reserved 3/4 cup cheese on the last layer.
  • 5 Bake uncovered 20 to 25 minutes or until hot and bubbly and cheese is light golden brown . Let stand 10 minutes before serving.
Tips  

You can use a 26-28 ounce jar of your favorite prepared tomato pasta sauce (4 cups) instead of making the homemade tomato sauce. It will add a few more calories but will save you some time.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
80
)
Daily Value
Total Fat
9g
14%
(
Saturated Fat
5g
24%
,
Trans Fat
0g
)
Cholesterol
20mg
7%
Sodium
610mg
25%
Potassium
510mg
14%
Total Carbohydrate
32g
11%
(
Dietary Fiber
3g
15%
,
Sugars
7g
)
Protein
17g
Daily Value*:
Vitamin A
25%
25%
Vitamin C
40%
40%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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