Vegetable Lasagna
While there are lasagna pasta noodles in this vegetable lasagna, there is no meat, allowing the fresh veggies to really shine and add great flavors. Perfecto!
Ingredients
- 1 pound tomatoes peeled, seeded and sliced
- 1 large zucchini cut into thin ribbons length-wise - like lasagna noodles
- 1 7.25 ounce jar roasted red peppers, or fresh roasted
- 12 no-boil lasagna noodles
- 2 cups low-fat mozzarella cheese grated
- 1 15 ounce container ricotta cheese, use a high-quality cheese or Fresh Homemade Ricotta
- ⅓ cup grated Parmesan cheese
- ⅓ cup or more, fresh basil, shredded or torn
- 2 28 ounce jars your favorite marinara sauce or Basic Marinara Sauce
Instructions
- Spread about 1 cup of the marinara on the bottom of a baking dish. Top with 4 lasagna noodles, overlapping a bit. Add the ricotta cheese by dropping small spoonfuls over the noodles, you do not have to spread it out, it will spread as it bakes. Top the ricotta with the zucchini ribbons, ½ cup of mozzarella cheese and a sprinkle of Parmesan and basil. Make another layer with the marinara, 4 more lasagna noodles, the peppers, ½ cup mozzarella, and a sprinkle of Parmesan cheese and basil. Finish with the marinara, remaining noodles, the remaining ricotta, the tomato slices, Parmesan cheese, and 1 cup mozzarella and remaining basil.
- Heat oven to 350° F. Bake, covered for 30 minutes; uncover and bake 30 minutes more. Remove and allow to sit for 15 minutes prior to cutting and serving.
Video
Nutrition
Serving: 1gSodium: 565mgFiber: 4gCholesterol: 42mgCalories: 431kcalPolyunsaturated Fat: 5gSaturated Fat: 8gFat: 15gProtein: 23gCarbohydrates: 52g
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