ingredients
2 tablespoons extra virgin olive oil
1 large zucchini, chopped
1 yellow summer squash, chopped
1 onion, chopped
1/2 red bell pepper, chopped
1 cup chopped fresh broccoli
1 large carrot, minced
1 (8 ounce) package sliced mushrooms, chopped
3 garlic cloves, minced
1/2 cup water
1 (28 ounce) can
Tuttorosso® Crushed Tomatoes with basil 2 (14.5 ounce) cans
Tuttorosso® Diced Tomatoes in rich tomato juice 1 teaspoon Italian seasoning
Salt to taste
1 (16 ounce) box traditional lasagna noodles, uncooked
1 (15 ounce) carton low fat ricotta cheese
3 cups shredded Italian blend cheese
1/2 cup grated Parmesan cheese
instructions
- Preheat oven to 350o F. Heat oil in skillet over medium heat. Add zucchini, squash, onion, bell pepper, broccoli, carrots and mushrooms; sauté until vegetables are crisp tender. Add garlic and cook for another minute, remove from heat.
- In large mixing bowl combine water, crushed tomatoes, diced tomatoes, Italian seasoning and salt.
- Cover the bottom of a 9x13 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with ½ of ricotta cheese, ½ vegetable mixture, 1 cup of Italian blend cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle with remaining Italian blend cheese and Parmesan cheeses.
- Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Let stand for 10 minutes before serving.
Cooking Tip: The recipe makes 12 servings, but you could divide the recipe into two 9x9 inch baking dishes and freeze one for a wintry night supper.
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