Summer Vegetable Lasagne

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Summer Vegetable Lasagne
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Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
12
Ingredients
12 Lasagne noodle (noodles)
2 Tbsps olive oil
1 head fresh Broccoli (chopped)
2 carrots (thinly sliced)
1 large onion (chopped)
2 green Bell pepper (chopped)
2 small Zucchini (sliced)
4 cloves garlic cloves (minced)
4 fresh Tomatoes (chopped)
¾ cup Parmesan (divided)
½ tsp salt
½ tsp peppers
3 cups part-skim Ricotta cheese
2 ½ cups part-skim Mozzarella (shredded and divided)
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Pot, 1 Fine grater, 1 Teaspoon, 1 Tablespoon, 1 Small bowl, 1 Wooden spoon, 1 Bowl

Preparation steps

1.
Preheat oven to 375° degrees F. Grease a 9 x 13 inch casserole dish.
2.
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
3.
Heat oil in a large heavy skillet over medium heat. Add broccoli, carrots, onions, bell peppers, zucchini, garlic, and tomatoes. Sauté for 6 minutes or until vegetables are soft; set aside.
4.
In a small bowl combine 1/2 cup Parmesan and ricotta cheeses; stir well.
5.
Layer noodles, ricotta mixture, vegetables and 2 cups mozzarella cheese, ending with noodles. Top with, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
6.
Bake in preheated oven for 40 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

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