Veggie Lovers’ Lasagna

Treat your family to a veggie dinner with this cheesy casserole that's layered with zucchini, mushroom and bell peppers.

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  • prep time 40 min
  • total time 1 hr 20 min
  • ingredients 11
  • servings 6
 

Ingredients

5
small or 3 medium zucchini (about 1 1/4 lb), cut lengthwise into 1/4-inch slices
Cooking spray
1/2
teaspoon salt
1/4
teaspoon pepper
6
portabella mushroom caps (about 12 oz), stems removed
1
container (15 oz) ricotta cheese
3
eggs
1/2
cup grated Parmesan cheese
1
jar (24 oz) marinara sauce
8
oz smoked mozzarella cheese, shredded (2 cups)
1
jar (12 oz) roasted red bell peppers, drained, rinsed and patted dry

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Turn oven control to broil. Spray broiler pan with cooking spray.
  • 2 On broiler pan, arrange zucchini in single layer. Lightly spray with cooking spray; sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Broil 15 minutes, turning once, until tender. Remove zucchini to paper towel-lined plate to drain. Pat zucchini dry with paper towels; set aside.
  • 3 On same broiler pan, arrange mushrooms, cap sides up. Lightly spray with cooking spray; sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil 15 minutes, turning occasionally, until tender. Remove mushrooms to paper towel-lined plate to drain. Pat mushrooms dry with paper towels; set aside.
  • 4 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir ricotta cheese, eggs and 1/4 cup of the Parmesan cheese.
  • 5 Spread 3/4 cup of the marinara sauce in bottom of baking dish. Layer zucchini slices, overlapping, over sauce. Spread 1/2 of ricotta mixture over zucchini; sprinkle with 3/4 cup of the mozzarella cheese. Top with 3/4 cup marinara sauce. Layer roasted bell peppers, overlapping, over sauce. Spread remaining ricotta mixture over peppers; sprinkle with 3/4 cup mozzarella cheese. Top with 3/4 cup marinara sauce. Arrange mushrooms, cap sides up, over sauce. Spread remaining marinara sauce over mushrooms; sprinkle with remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
  • 6 Bake uncovered 30 minutes or until cheese is melted and sauce is bubbly. Let stand 10 minutes before serving.
  • 1 Turn oven control to broil. Spray broiler pan with cooking spray.
  • 2 On broiler pan, arrange zucchini in single layer. Lightly spray with cooking spray; sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Broil 15 minutes, turning once, until tender. Remove zucchini to paper towel-lined plate to drain. Pat zucchini dry with paper towels; set aside.
  • 3 On same broiler pan, arrange mushrooms, cap sides up. Lightly spray with cooking spray; sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil 15 minutes, turning occasionally, until tender. Remove mushrooms to paper towel-lined plate to drain. Pat mushrooms dry with paper towels; set aside.
  • 4 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir ricotta cheese, eggs and 1/4 cup of the Parmesan cheese.
  • 5 Spread 3/4 cup of the marinara sauce in bottom of baking dish. Layer zucchini slices, overlapping, over sauce. Spread 1/2 of ricotta mixture over zucchini; sprinkle with 3/4 cup of the mozzarella cheese. Top with 3/4 cup marinara sauce. Layer roasted bell peppers, overlapping, over sauce. Spread remaining ricotta mixture over peppers; sprinkle with 3/4 cup mozzarella cheese. Top with 3/4 cup marinara sauce. Arrange mushrooms, cap sides up, over sauce. Spread remaining marinara sauce over mushrooms; sprinkle with remaining 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
  • 6 Bake uncovered 30 minutes or until cheese is melted and sauce is bubbly. Let stand 10 minutes before serving.

EXPERT TIPS

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Expert Tips

You can grill the zucchini and portabella mushrooms for this lasagna instead of broiling them. Just be sure to drain them well and pat them dry.

Smoked mozzarella is not expensive but is a specialty item. Look for it in the deli case, not the cheese dairy section, of most larger grocery stores.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
490
(
Calories from Fat
240),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
14g,
14%
Trans Fat
0g
0%
),
Cholesterol
170mg
170%;
Sodium
1240mg
1240%;
Total Carbohydrate
34g
34%
(Dietary Fiber
4g
4%
  Sugars
16g
16%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
25%;
Calcium
60%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
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