Colorful Vegetable Lasagna

Colorful Vegetable Lasagna
Photo by Becky Luigart-Stayner

Ingredients

  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
  • 1 large egg
  • 1 large egg
  • 1 cup chopped red bell pepper (about 1 medium)
  • 1 cup chopped red bell pepper (about 1 medium)
  • 3 garlic cloves, minced
  • + 19 more ingredients
    • 3 garlic cloves, minced
    • 1 cup chopped yellow bell pepper (about 1 medium)
    • 1 cup chopped yellow bell pepper (about 1 medium)
    • 4 medium zucchini, halved lengthwise and thinly sliced (about 5 cups)
    • 4 medium zucchini, halved lengthwise and thinly sliced (about 5 cups)
    • ½ cup (2 ounces) grated fresh Parmesan cheese, divided
    • 2 (8-ounce) packages presliced cremini mushrooms
    • ½ cup (2 ounces) grated fresh Parmesan cheese, divided
    • 2 (8-ounce) packages presliced cremini mushrooms
    • 12 precooked lasagna noodles (about 8 ounces)
    • 1 ½ cups fat-free ricotta cheese
    • 12 precooked lasagna noodles (about 8 ounces)
    • 1 cup chopped onion
    • 1 ½ cups fat-free ricotta cheese
    • Cooking spray
    • 1 cup chopped onion
    • 5 cups Basic Marinara, divided
    • Cooking spray
    • 5 cups Basic Marinara, divided

Preheat oven to 350°. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. 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, ri...

View full recipe at My Recipes

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