Vegetable Lasagna

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 10

Ingredients:

1 1/2 cups chopped onion

1 cup chopped green bell pepper

3/4 cup chopped celery

3 garlic cloves, minced

cooking spray

2 1/2 cups coarsely chopped zucchini

2 cups peeled, chopped tomato

2 cups sliced fresh mushrooms

3/4 cup shredded carrot

2 tablespoons red wine vinegar

1 tablespoon dried italian seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

2 (8-ounce) cans no-salt-added tomato sauce

1 (6-ounce) can no-salt-added tomato paste

2 cups part-skim ricotta cheese

1 1/4 cups (5 ounces) shredded part-skim mozzarella cheese, divided

6 cooked lasagna noodles (cooked without salt or fat)

2 tablespoons grated parmesan cheese

Directions:

1. Sauté first 4 ingredients in a Dutch oven coated with cooking spray over medium-high heat until tender. Stir in zucchini and next 9 ingredients; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Remove from heat.
2. Preheat oven to 350°.
3. Combine ricotta cheese and 3/4 cup mozzarella cheese. Spoon 2 cups vegetable mixture into a 13 x 9-inch baking dish coated with cooking spray. Place 3 noodles lengthwise in a single layer over vegetable mixture; top with half of ricotta cheese mixture. Repeat layers, ending with vegetable mixture. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella cheese and Parmesan cheese. Bake, uncovered, 8 to 10 additional minutes or until cheeses melt. Let stand 10 minutes before serving.

By RecipeOfHealth.com