Ingredients
- 1 cup chopped red bell pepper (about 1 medium) shopping list
- 1 cup chopped yellow bell pepper (about 1 medium) shopping list
- 1 cup chopped onion shopping list
- 4 medium zucchini, halved lengthwise and thinly sliced (about 5 cups) shopping list
- 2 (8-ounce) packages presliced cremini mushrooms shopping list
- 3 garlic cloves, minced shopping list
- 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided shopping list
- 1 1/2 cups fat-free ricotta cheese shopping list
- 1/2 cup (2 ounces) grated fresh parmesan cheese, divided shopping list
- 1 large egg shopping list
- 5 cups Basic Marinara, divided * shopping list
- 12 precooked lasagna noodles (about 8 ounces) shopping list
- *Note: I make my own marinara, but you can use bought as well. Mine is as follows: shopping list
- 2 Tbsp olive oil shopping list
- 3-4 cloves garlic, minced shopping list
- 1 tsp oregano shopping list
- 1 tsp basil shopping list
- 1 cup tomato sauce shopping list
- 1 28 oz can diced tomatoes shopping list
- salt and pepper to taste shopping list
- Heat oil in skillet. Saute garlic for one minute. Add all other ingredients. Bring to boil and simmer for 10 minutes. shopping list
How to make it
- 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, ricotta, 1/4 cup Parmesan, and egg, stirring well.
- Spread 1 cup Basic Marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 3 noodles. Spoon 1 cup Basic Marinara evenly over noodles. Top evenly with one-third of ricotta mixture and one-third of vegetable mixture. Repeat layers twice, ending with noodles. Top with remaining 1 cup Basic Marinara. Sprinkle evenly with remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 10 minutes.
People Who Like This Dish 5
- quaziefly ALL POINTS
- rander Kenosha, WI
- valinkenmore Malott, WA
- mbeards2 Omaha, NE
- crazeecndn Edmonton, CA
- myrna Leuven, BE
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The Rating
Reviewed by 2 people-
This is one of my favorite dishes. I always buy Stouffers but now I have a recipe - thanks to you! Great recipe my friend and high 5 to you!
valinkenmore
in Malott loved it
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Reviews & Comments 2
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Your Comments
" It was excellent "