Cashmere Apron

vegetable lasagna

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I am always looking for meals that will feed a crowd. My husband and I enjoy having our friends over with their kids for dinner, so recipes that please the young and the old (well not so old…ha ha) come in handy.While most lasagna recipes are pasta noodles layered with beef, cheese and marinara sauce, this lasagna recipe is completely different. I used the vegetables that I had on hand, but you can substitute any of your favorites. This is a crowd pleaser, and I promise you won’t miss the meat. Greek Salad (found under our recipe tab), makes a tasty accompaniment to this main course.

Ingredients
Cooking spray
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped onion
4 medium zucchini, halved lengthwise and thinly sliced (5 cups)
2 (8-ounce) packages of pre sliced baby portabella mushrooms
3 garlic cloves, minced
2 cups shredded part-skim mozzarella cheese, divided
1- 1/2 cups fat-free ricotta cheese
1/2 cup grated Parmesan cheese, divided
1 large egg
5 cups Mezzetta Homemade Marinara, divided (or any other marinara)
12 precooked lasagna noodles (can use gluten free)

Directions
Preheat oven to 350 degrees.

Heat a large Dutch oven over medium-high heat. Coat pan with 2 Tb olive oil. Add bell peppers, onion, zucchini, and mushrooms; sauté 10 minutes or until vegetables are crisp-tender and mushroom liquid evaporates. Add garlic; sauté 30 seconds.

Combine 1-1/2 cups mozzarella, ricotta, 1/4 cup Parmesan, and egg, stirring well.

Spread 1 cup marinara over bottom of a 13×9-inch baking dish coated with cooking spray; top with three noodles. Spoon 1 cup marinara evenly over noodles. Top evenly with one-third of ricotta mixture and one-third vegetable mixture. Repeat layers twice, ending with noodles. Top with remaining one cup of marinara. Sprinkle evenly with remaining 1/2 cup mozzarella and remaining 1/4 Parmesan. Cover and bake at 350 degrees for 45 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 10 minutes before serving. Compliments: MyRecipes.com

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