Vegetable Lasagna Recipe Photo - Diabetic Gourmet Magazine Recipes

Ingredients

  • 6 pieces Dreamfields Lasagna
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 3/4 cup sliced mushrooms
  • 3/4 cup chopped zucchini (1 small zucchini)
  • 1/2 cup sliced carrot
  • 1/2 cup chopped red bell pepper
  • 1/2 cup thinly sliced red onion
  • 1/4 teaspoon black pepper
  • 1/4 cup dry red wine
  • 2 cups tomato-basil pasta sauce
  • 1 cup part-skim ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons commercial basil pesto
  • Nonstick cooking spray
  • 3/4 cup (3 ounces) shredded part-skim mozzarella cheese


Directions

  1. Preheat oven to 375ºF.
  2. Cook lasagna according to package directions. Drain and cut each piece in half.
  3. Meanwhile, heat olive oil in medium saucepan over medium heat. Cook garlic 2 minutes, stirring frequently. Add mushrooms, zucchini, carrot, bell pepper, red onion and black pepper; cook 5 minutes, stirring frequently. Add wine; cook 3 minutes or until wine has evaporated. Add pasta sauce; bring to a boil. Reduce heat; simmer 10 minutes.
  4. In a small bowl combine ricotta cheese, Parmesan cheese and pesto.
  5. Spray 8-inch square baking dish with cooking spray. Spread 3/4 cup vegetable-pasta sauce in bottom of baking dish. Arrange 4 noodle halves over sauce. Top with one-third of cheese-pesto mixture, then 1 cup sauce. Repeat layers twice, using any remaining sauce on top. Sprinkle with mozzarella.
  6. Cover and bake at 375°F 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.

Notes:

This recipe may be doubled and made in a 9×13 baking dish for 12 servings.


Recipe Yield: Makes 6 main dish servings.

Nutritional Information Per Serving:

Calories: 331
Calories from fat: 37
Fat: 14 grams
Saturated Fat: 5 grams
Fiber: 6 grams
Sodium: 652 milligrams
Cholesterol: 24 milligrams
Protein: 16 grams
Carbohydrates: 0 grams



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