WMTV - Recipes - Recipes

Vegetable Lasagna

By: Barbra Crumpacker - Archbold Memorial Hospital
By: Barbra Crumpacker - Archbold Memorial Hospital

Ingredients

For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. Make it ahead and deliver uncooked with baking instructions.



  • 1 teaspoon olive oil
  • 1 cup sliced mushrooms
  • 1 cup chopped eggplant
  • 1/2 cup chopped red bell pepper
  • 1/2 cup thinly sliced red onion
  • 1 (26-ounce) bottle fat-free tomato basil pasta sauce
  • 2 tablespoons commercial pesto
  • 1 (15-ounce) carton part-skim ricotta cheese
  • Cooking spray
  • 6 hot cooked lasagna noodles (about 6 ounces uncooked), cut in half 3/4 cup (3 ounce) shredded part-skim mozzarella cheese

Directions

Preheat oven to 375 degrees.



Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 3 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.



Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.



Cover and bake at 375 degrees for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.



Note: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed.
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