Dreamfields Vegetable Lasagna

Description

• From the kitchen of Dreamfields Pasta
• Prep Time: 20 minutes | Bake Time: 50 minutes
• Serves 6

Ingredients

• 6 pieces Dreamfields ® lasagna
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ¾ cup sliced mushrooms
• ¾ cup chopped zucchini (1 small zucchini)
• ½ cup sliced carrot
• ½ cup chopped red bell pepper
• ½ cup thinly sliced red onion
• ¼ teaspoon ground black pepper
• ¼ cup red cooking wine
• 2 cups tomato basil pasta sauce (or even better, make your own)
• 2 tablespoons commercial pesto
• 1 cup part-skim ricotta cheese
• ¼ cup grated Parmesan cheese
• cooking spray
• ¾ cup (3 ounces) shredded part-skim mozzarella cheese

Procedures

1. Preheat oven to 375°F.
2. Boil lasagna noodles for 10 minutes, drain and rinse in cold water, drain well and cut in half.
3. Heat olive oil in a medium saucepan over medium-high heat.
4. Cook garlic for 2 minutes.
5. Add mushrooms, zucchini, carrot, bell pepper, red onion and black pepper; cook for 5 minutes, stirring frequently.
6. Add wine and cook for 3 minutes or until wine has evaporated.
7. Add pasta sauce; bring to a boil.
8. Reduce heat, and simmer 10 minutes.
9. Combine pesto, ricotta and Parmesan in a small bowl.
10. Spray an 8-inch square baking dish with cooking spray.
11. Spread ¾ cup veggie sauce across the baking dish.
12. Arrange 4 noodle halves over tomato mixture.
13. Top noodles with one-third of the ricotta mixture and 1 cup tomato mixture.
14. Repeat layers twice, ending with noodles.
15. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
16. Cover and bake at 375°F for 30 minutes.
17. Uncover and bake an additional 20 minutes.
18. Let stand 10 minutes.
19. Note: this recipe may be doubled and made in a 9x13 baking dish for 12 servings.

Nutritional information

Per serving:

• Calories 280 kcal | Protein 17g | Carbohydrates 19g | Fat 11g | Saturated Fat 4g | Cholesterol 20mg | Sodium 523mg | Total Dietary Fiber 4g