Roasted Vegetable Lasagna

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* Exported from MasterCook *

 

Roasted Vegetable Lasagna

 

Recipe By :Betty Crocker, Do-Ahead Holiday, November 1997

Serving Size : 10 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Olive oil flavored cooking spray

2 medium bell peppers -- cut into 1 " pieces

1 medium onion -- cut into 8 wedges and separated iinto pieces

2 medium zucchini -- sliced

8 ounces mushrooms -- sliced

1/2 teaspoon salt

1/4 teaspoon pepper

12 uncooked lasagna noodles

4 cups shredded mozzarella cheese

1 cup freshly grated Parmesan cheese

TOMATO SAUCE

1 large onion

2 tablespoons finely chopped garlic

1 28 oz can crushed tomatoes -- undrained

3 tablespoons chopped fresh basil leaves OR 1 tablespoon

dried

3 tablespoons chopped fresh oregano OR 1 tablespoon

dried

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

 

Heat oven to 450F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking

spray. Place bell peppers, onion, 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.

While vegetables are roasting, prepare tomato sauce. Spray 2-quart saucepan

with cooking spray. Cook onion and garlic in saucepan over medium heat 2

minutes, stirring occasionally. Stir in remaining ingredients. Heat to

boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly

thickened.

Cook and drrain noodles as directed on package. Rinse noodles with cold water;

drain. Mix cheeses; set aside.

Reduce oven to 400F. Spray rectangular baking dish, 13x9x2 inches, with cooking

spray. Spread 1/4 cup of Tomato Sauce in dish; top with 3 noodles. Layer with

3/4 cup sauce, 1 1/4 cups vegetables and 1 cup cheese. Repeat layering with

remaining noodles, sauce, vegetables, and cheese 3 more times.

Bake uncovered 20 to 25 minutes or until hot. Let stand 10 minutes before

cutting.

 

 

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Per serving: 197 Calories (kcal); 12g Total Fat; (50% calories from fat); 12g

Protein; 13g Carbohydrate; 41mg Cholesterol; 509mg Sodium

Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0