Lasagna Primavera

Jan 18, 2018, 01:29 AM
Servings:
12
Prep time:
20 Minutes
Cook time:
60
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Calories:
320
Fat:
11.0
TransFat:
0
Cholesterol:
35
Sodium:
660
Carbohydrate:
39
Fiber:
3
Protein:
19
VitaminA:
35
VitaminC:
35
Calcium:
35
Iron:
10
  • 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.

A vibrant, cheese and vegetable-filled lasagna, this absolutely delicious recipe is as filling as it is healthy.
Recipe Categories:
  • Pasta
  • Pasta & Lasagna
  • Classic Italian
Brand:
  • Tuttorosso
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    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
    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