Make vegetable lasagna by layering lasagna noodles with fillings made of fresh vegetables, a combination of cheeses and pasta sauce. Southern Living's fresh vegetable lasagna recipe uses zucchini and other vegetables, as well as time-saving no-boil noodles.Continue Reading
Begin by preheating the oven to 450 degrees Fahrenheit. Cut 4 medium zucchini in half lengthwise, and slice them thinly. Coat a jelly-roll pan with cooking spray, and arrange the sliced zucchini, 1 package sliced fresh mushrooms and 2 cloves garlic on the pan. Bake for 12 to 14 minutes. Remove the vegetables and set aside. Repeat these cooking steps for 1 each medium-sized chopped red and green bell peppers and 1 yellow onion. Reduce the oven's heat to 350 degrees Fahrenheit.
Combine the cooked vegetables in a bowl and toss with 1/2 teaspoon salt. In another bowl, combine 1 1/2 cups fat-free ricotta cheese, 1 large egg, 1 1/2 cups shredded part-skim mozzarella cheese and 1/4 cup grated Parmesan cheese. Coat a large baking dish with cooking spray and spread the bottom with 1 cup marinara sauce. Arrange 3 noodles on top of the sauce and layer with 1 cup marinara sauce, one-third of the ricotta cheese mixture and one-third of the vegetable mixture. Repeat these layers two more times, ending with a layer of sauce.
Sprinkle 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese on top of the lasagna. Cover the dish with aluminum foil and bake for 45 minutes. Remove the cover and bake an additional 10 to 15 minutes.Learn more about Cooking