Veggie Lovers’ Lasagna

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

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

Directions

  1. 1 Turn oven control to broil. Spray broiler pan with cooking spray.
  2. 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. 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. 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. 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. 6 Bake uncovered 30 minutes or until cheese is melted and sauce is bubbly. Let stand 10 minutes before serving.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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