Vegetable Lasagna
Minutes Prep time: 30
Minutes Total time: 85
Servings: 6
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 85
Servings: 6
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
2 medium zucchini, quartered lengthwise, sliced
1 small onion, chopped
4 ounces sliced fresh mushrooms (4 oz = 1-1/4 cups)
2 cloves garlic, minced
1 container (15 oz each) part-skim ricotta cheese
2 tablespoons chopped fresh parsley
1 can (24 oz each) Hunt's® Traditional Pasta Sauce
8 dry no-boil flat lasagna noodles, uncooked
1/3 cup shredded part-skim mozzarella cheese
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 195 mg | 20% |
Carbohydrate | 32 g | 11% |
Cholesterol | 43 mg | 14% |
Total Fat | 6 g | 9% |
Iron | 2 mg | 11% |
Calories | 240 kcal | 12% |
Sodium | 619 mg | 26% |
Protein | 12 g | 24% |
Saturated Fat | 3 g | 13% |
Sugars | 10 g | 1% |
Vitamin C | 12 mg | 21% |
Preheat oven to 350°F. Spray 8x8-inch baking dish with cooking spray; set aside. Spray large skillet with cooking spray; heat over medium heat. Add zucchini, onion, mushrooms and garlic; cook 5 minutes or until vegetables are crisp-tender, stirring frequently. Set aside.
Combine ricotta cheese and parsley in small bowl; set aside.
Spread about 1/2 cup pasta sauce evenly onto bottom of prepared dish; top with 2 of the noodles. Cover with layers of 1/4 of the remaining sauce, 1/3 of the ricotta cheese mixture and 1/3 of the vegetables. Repeat layers 2 more times, beginning with noodles and ending with vegetables. Top with remaining 2 noodles and remaining sauce; sprinkle with mozzarella cheese. Cover with aluminum foil sprayed lightly with cooking spray, sprayed-side down.
Bake 30 minutes. Remove foil; bake an additional 15 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
For a chunkier sauce, add one 14.5-ounce can drained Hunt's® Diced Tomatoes with Basil, Garlic and Oregano to the pasta sauce.
Vegetable Lasagna