Ingredients
10
10 servings
- •olive oil cooking spray
- •2 zucchini, sliced
- •2 green bell peppers, cut in 1-inch pieces
- •1 (8 ounce) package sliced fresh mushrooms
- •1 onion, cut into 8 wedges
- •1 tablespoon chopped fresh basil
- •1 clove garlic, pressed
- •½ teaspoon salt
- •¼ teaspoon ground black pepper
- •12 lasagna noodles
- •2 (28 ounce) jars pasta sauce
- •1 (16 ounce) package shredded mozzarella cheese
- •1 cup freshly shredded Parmesan cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
- Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
- Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
- Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.
Nutritional Facts
Per 10 servings
- Calories: 410
- Carbohydrate: 48g
- Fat: 15g
- Fiber: 6g
- Protein: 22g
- Sugar: 17g
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