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Colorful Vegetable Lasagna Recipe

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This recipe for Colorful Vegetable Lasagna, by , is from DUPREE FAMILY FAVORITES COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Suzanne Dupree
Added: Tuesday, December 16, 2008


Cooking Spray
1 cup chopped red bell pepper (about 1 medium)
1 cup chopped yellow bell pepper (about 1 medium)
1 cup chopped onion
4 medium zucchini, halved lengthwise and thinly sliced (about 5 cups)
2 (8-oz.) pkg. presliced cremini mushrooms
3 garlic cloves, minced
2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
1 1/2 cups fat-free ricotta cheese
1/2 cup (2 oz.) grated fresh Parmesan cheese, divided
1 large egg
5 cups Basic Marinara, divided
12 precooked lasagna noodles (about 8 oz.)

1. Preheat oven to 350.
2. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell peppers, onion, zucchini, and mushrooms; saute 10 min. or until vegetables are crisp-tender and mushroom liquid evaporates. Add garlic; saute 30 seconds.
3. Combine 1 1/2 cups mozzarella, ricotta, 1/4 cup Parmesan, and egg, stirring well.
4. Spread 1 cup Basic Marinara over bottom of a 13x9 in. baking dish coated with cooking spray; top with 3 noodles. Spoon 1 cup Basic Marinara evenly over noodles. Top evenly with 1/3 of ricotta mixture and 1/3 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 min. Uncover and bake an additional 10 min. or until cheese melts. Let stand for 10 min.

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