Vegetable Lasagna

For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. Make it ahead and deliver uncooked with baking instructions.

Yield: 6 servings

Ingredients

• 1  teaspoon  olive oil
• 3/4  cup  sliced mushrooms
• 3/4  cup  chopped zucchini
• 1/2  cup  sliced carrot
• 1/2  cup  chopped red bell pepper
• 1/2  cup  thinly sliced red onion
• 1  (26-ounce) bottle fat-free tomato basil pasta sauce
• 2  tablespoons  commerical pesto
• 1  (15-ounce) carton part-skim ricotta cheese
• Cooking spray
• 6  hot cooked lasagna noodles (about 6 ounces uncooked), cut in half
• 3/4  cup  (3 ounce) shredded part-skim mozzarella cheese

Preparation

Preheat oven to 375º.

Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.

Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.

Cover and bake at 375º for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.

Note: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed.

Nutritional Information

Calories:

328 (30% from fat)

Fat:

10.9g (sat 5.4g,mono 3.8g,poly 0.9g)

Protein:

18.2g

Carbohydrate:

39g

Fiber:

3.7g

Cholesterol:

31mg

Iron:

2.9mg

Sodium:

491mg

Calcium:

418mg