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Veggie Lovers’ Lasagna

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By Pillsbury Kitchens
Updated Jan 18, 2011
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Treat your family to a veggie dinner with this cheesy casserole that's layered with zucchini, mushroom and bell peppers.

Veggie Lovers’ Lasagna

  • Prep Time 40 min
  • Total 1 hr 20 min
  • Ingredients 11
  • Servings 6
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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

Instructions

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

Nutrition

490 Calories
26g Total Fat
29g Protein
34g Total Carbohydrate
16g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
490
Calories from Fat
240
Total Fat
26g
40%
Saturated Fat
14g
69%
Trans Fat
0g
Cholesterol
170mg
56%
Sodium
1240mg
52%
Potassium
960mg
27%
Total Carbohydrate
34g
11%
Dietary Fiber
4g
18%
Sugars
16g
Protein
29g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
25%
25%
Calcium
60%
60%
Iron
15%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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