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Roasted-Vegetable Lasagna

Betty Crocker Kitchens
Updated May 7, 2010
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Create a whole new love of vegetables with this noodles and cheese favorite!

Roasted-Vegetable Lasagna

  • Prep Time 50 min
  • Total 1 hr 25 min
  • Servings 10
  • Ingredients 18
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Ingredients

Vegetables

  • Olive oil cooking spray
  • 2 medium bell peppers, cut into 1-inch pieces
  • 1 medium onion, cut into 8 wedges, separated into pieces
  • 2 medium zucchini, sliced (4 cups)
  • 1 package (8 oz) fresh whole mushrooms, sliced (3 cups)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Tomato Sauce

  • 1 large onion, chopped
  • 2 tablespoons finely chopped garlic
  • 1 can (28 oz) Muir Glen™ organic tomato puree
  • 3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
  • 3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes

Lasagna

  • 12 uncooked lasagna noodles
  • 4 cups shredded mozzarella cheese (16 oz)
  • 1 cup shredded Parmesan cheese (4 oz)

Instructions

  • Step 
    1
    Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, onion, zucchini and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with 1/2 teaspoon salt and the pepper.
  • Step 
    2
    Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
  • Step 
    3
    Meanwhile, spray 2-quart saucepan with cooking spray. In saucepan, cook chopped onion and garlic over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
  • Step 
    4
    Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. In small bowl, mix cheeses; set aside.
  • Step 
    5
    Reduce oven temperature to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the sauce in dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and 1 cup cheese mixture. Repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture.
  • Step 
    6
    Bake uncovered 20 to 25 minutes or until hot. Let stand 10 minutes before serving.

Nutrition

300 Calories
11g Total Fat
19g Protein
32g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
100
Total Fat
11g
16%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
690mg
29%
Potassium
510mg
14%
Total Carbohydrate
32g
11%
Dietary Fiber
4g
15%
Sugars
6g
Protein
19g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
30%
30%
Calcium
40%
40%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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