Thursday, February 23, 2012

Vegetable Lasagna

I love Italian food and vegetables so why not combine the best of both worlds?

  • 1 teaspoon of olive oil or enough to coat the pan
  • 3/4 cup of mushrooms
  • 3/4 cup of chopped zucchini
  • 1/2 cup of sliced carrots
  • 1/2 cup chopped red bell pepper
  • 1/2 cup thinly sliced red onion
  • 26 oz. bottle of fat free tomato basil pasta sauce (or whatever type of pasta sauce you prefer)
  • 2 tablespoons of commercial pesto
  • 15 oz carton of part-skim ricotta cheese
  • Cooking Spray
  • 6 cooked lasagna noodles
  • 3/4 cups of part-skim mozzarella cheese
  1. Preheat oven to 375 degrees
  2. In a medium saucepan heat oil.  Add mushrooms, zucchini, carrots, red bell peppers and red onions.  Cook the vegetables for about 5 minutes and stir frequently.  Add the pasta sauce and bring to a boil.  Once boiling reduce the heat and simmer for 10 minutes
3. Combine the pesto and ricotta in a small bowl
4. Spread 1/2 cup of the tomato mixture in the bottom of an 8-inch square baking dish.  Arrange 4 noodle halves over the tomato mixture.  Top noodles with half of the ricotta mixture and then 1 cup of tomato mixture.  Repeat the layers, ending with noodles.  Spread the remaining tomato mixture  over the noodles and top with the mozzarella cheese
5. Cover the pan with foil and bake at 375 degrees for 30 minutes.  After 30 minutes uncover and bake for an additional 20 minutes.  Let stand for 10 minutes.

Final Product

 The pan looks burnt because some cheese got on the side of the pan and burnt.  When putting the cheese on make sure to watch the side of the dish.

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