Vegetable Lasagna Recipe
- Prep: 1 hour Bake: 30 min.
- Yield: 4-6 Servings
60 30 90
Ingredients
- 5 plum tomatoes, chopped
- 1-1/2 cups sliced fresh mushrooms
- 1 medium sweet red pepper, julienned
- 1 small yellow summer squash, cut into 1/4-inch slices
- 1 small zucchini, cut into 1/4-inch slices
- 1 medium carrot, shredded
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/4 cup olive oil
- 1 can (12 ounces) tomato paste
- 1 cup vegetable broth
- 2 tablespoons brown sugar
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 egg
- 1 cup (8 ounces) ricotta cheese
- 6 lasagna noodles, cooked and drained
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 2 tablespoons grated Romano cheese
- 2 teaspoons Italian seasoning
Directions
- In a large saucepan, saute the tomatoes, mushrooms, red pepper, yellow squash, zucchini, carrot, onion and garlic in oil until crisp-tender. Stir in the tomato paste, broth, brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
- In a large bowl, combine the egg and ricotta cheese. Spread 1 cup vegetable mixture in a greased 8-in. square baking dish. Layer with two noodles (trimming to fit), half of the ricotta mixture, about 1-1/2 cups vegetable mixture and two more noodles. Top with remaining ricotta mixture, noodles and vegetable mixture.
- Sprinkle with cheeses and Italian seasoning. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and the cheese is melted. Let stand for 5 minutes before cutting. Yield: 4-6 servings.
Nutritional Facts 1 serving (1 piece) equals 432 calories, 19 g fat (7 g saturated fat), 68 mg cholesterol, 857 mg sodium, 48 g carbohydrate, 7 g fiber, 20 g protein.
Originally published as Vegetable Lasagna in Taste of Home August/September 2003, p18
~ Enjoy the Recipes ~
Arlette Arthur [ aka k.arlette2011 ]
www.keralites.net          |
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