Healthified Roasted-Vegetable Lasagna
Healthified Roasted-Vegetable Lasagna
Provided by: live better america
total
prep
This classic Italian lasagna baked with veggies makes a cheesy and delicious vegetarian dinner.
Ingredients
- 1/4 teaspoon pepper
- 1 large onion, chopped (1 cup)
- 2 tablespoons finely chopped garlic
- 1 can (28 ounces) crushed tomatoes, undrained
- 3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
- 3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper
- 12 uncooked lasagna noodles
- 2 cups shredded part-skim mozzarella cheese (12 ounces)
- 1/2 cup freshly grated Parmesan cheese (2 ounces)
- 2 medium bell peppers (any color), cut into 1-inch pieces
- 1 medium onion, cut into 8 wedges and separated into pieces
- 2 medium zucchini, sliced (4 cups)
- 8 ounces mushrooms, sliced (3 cups)
- 1/4 teaspoon salt
Directions
- Heat oven to 450°. Spray 15 x 10-inch pan with sides with cooking spray. Place bell peppers, onion wedges, zucchini and mushrooms in single layer in pan. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
- Meanwhile, prepare Tomato Sauce. Spray 2-quart saucepan with cooking spray. Add chopped onion and garlic; cook over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
- Meanwhile, cook and drain noodles as directed on package. Rinse noodles with cold water; drain. Mix cheeses; set aside.
- Reduce oven temperature to 400°. Spray 13 x 9-inch baking dish with cooking spray. Spread 1/4 cup of the sauce in baking dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and about 3/4 cup cheese. Repeat layering with remaining noodles, sauce, vegetables and cheese 3 more times.
- Bake uncovered 20 to 25 minutes or until hot and bubbly and cheese is light golden brown . Let stand 10 minutes before serving.
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