Veggie Lovers’ Lasagna

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

  • 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
  • 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.
  • 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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