Veggie Lasagna

⏱ Prep Time

20 minutes

⏱ Cook Time

60 minutes

⏱ Total Time

80 minutes (1 hour 20 minutes)

🍽 Servings

Makes: 6 servings

🛒 Ingredients

• 6 hot cooked lasagna noodles (about 6 oz uncooked), cut in half
• 1 teaspoon olive oil
• ¾ cup sliced mushrooms
• ¾ cup chopped zucchini
• ½ cup sliced carrot
• ½ cup chopped red bell pepper
• ½ cup thinly sliced red onion
• 1 (26 oz) bottle fat-free tomato-basil pasta sauce
• 2 tablespoons commercial pesto
• 1 (15 oz) carton part-skim ricotta cheese
• Cooking spray
• ¾ cup (3 oz) shredded part-skim mozzarella cheese

Method

Step 1 – Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to the package instructions.

Step 2 – Heat olive oil in a medium saucepan over medium heat. Add the mushrooms, zucchini, carrot, bell pepper, and onion, and cook for about 5 minutes, stirring frequently.

Step 3 – Add the pasta sauce and bring it to a boil. Reduce the heat and simmer for 10 minutes.

Step 4 – In a small bowl, combine the pesto and ricotta cheese.

Step 5 – Spread ½ cup of the tomato mixture in the bottom of an 8-inch square baking dish coated with cooking spray.

Step 6 – Arrange 4 noodle halves over the tomato mixture. Top with half of the ricotta mixture and 1 cup of the tomato mixture. Repeat the layers, ending with noodles.

Step 7 – Spread the remaining tomato mixture over the noodles and sprinkle with mozzarella cheese.

Step 8 – Cover and bake at 375°F (190°C) for 30 minutes. Uncover and bake for an additional 20 minutes.

Step 9 – Let the lasagna rest for 10 minutes before serving.