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Meatless Lasagna

SUBMITTED BY: Sharon Allen

"'This saucy lasagna is one of my specialties,' says Sharon Allen of Allentown, Pennsylvania. 'It's packed with fresh-tasting vegetables, such s zucchini, mushrooms, carrots and peppers. The colorful casserole is a great way to celebrate the bounty of summertime.'"
RECIPE RATING:
The reviewer gave this recipe 12 stars. This recipe average a 4.7 star rating.
Read Reviews (12)
PREP TIME  40 Min
COOK TIME  50 Min
READY IN  1 Hr 30 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 9 uncooked lasagna noodles
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 2 cups diced zucchini
  • 1 1/2 cups sliced fresh mushrooms
  • 1 cup thinly sliced carrots
  • 1/2 cup diced green pepper
  • 1/2 cup diced sweet red pepper
  • 1 (28 ounce) can crushed tomatoes
  • 1 1/2 cups water
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 1 (15 ounce) container reduced-fat ricotta cheese
  • 1 1/2 cups shredded part-skim mozzarella cheese, divided
  • 1/4 cup grated Romano cheese

DIRECTIONS

  1. Cook lasagna noodles according to package directions. Meanwhile, in a large saucepan coated with nonstick cooking spray, saute onion and garlic for 3 minutes. Add the zucchini, mushrooms, carrots and peppers; cook and stir until tender, about 5 minutes. Stir in the tomatoes, water, tomato paste and seasonings. Bring to a boil. reduce heat; cover and simmer for 20 minutes. Remove 2 cups sauce and set aside.
  2. Drain noodles; set aside. Combine the ricotta, 1 cup mozzarella and Romano cheese. In an ungreased 13-in. x 9-in. x 2-in. baking dish, layer a third of the remaining sauce, three noodles and half of the cheese mixture. Repeat layers. Top with remaining sauce and noodles. Spread reserved sauce over top.
  3. Cover and bake at 350 degrees F for 45 minutes. Uncover; sprinkle with remaining mozzarella. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

FOOTNOTE

  • Nutritional Analysis: One piece equals 244 calories, 9 g fat (5 g saturated fat), 32 mg cholesterol, 672 mg sodium, 26 g carbohydrate, 4 g fiber, 17 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1 starch.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 15, 2007 by Kelly
I'm not a very good cook, but I decided to make this a few days ago, I had to convert the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2007 by faye
Very tasteful. I wouldn't make any changes to this recipe. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 17, 2007 by CookieMama
Really nice combination of vegetable flavors (sweet carrots, tangy tomatoes...). My only... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2008 by FLOPEZ1
My whole family really enjoyed this recipe. In the Middle East, where I live, I couldn't find... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2008 by Kristina
This was amazing. I didn't think sliced carrots would work well with this, but they add just... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 31, 2007 by feminiSh
I made this recipe a few weeks ago. It came out really well, except next time I wouldn't use... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 23, 2007 by MEGSCOOKIN
I was so excited to try this - it sounded yummy! It was great, but a bit bland, which may very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 7, 2007 by NRiley
I made this for my book club meeting and it was a big hit. I made the recipe exactly as...