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Skinny Roasted-Vegetable Lasagna
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Prep Time:
50 minutes
Total Time:
1 hour 15 minutes
Indulge in a flavorful veggie-packed Italian lasagna for a mouthwatering cheesy dinner.
Ingredients:
  • 2 medium bell peppers (any color), cut into 1-inch pieces
  • 1 medium onion, cut into 8 wedges and separated into pieces
  • 2 medium zucchini, sliced (4 cups)
  • 8 ounces mushrooms, sliced (3 cups)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large onion, chopped (1 cup)
  • 2 tablespoons finely chopped garlic
  • 1 can (28 ounces) crushed tomatoes, undrained
  • 3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
  • 3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 12 uncooked lasagna noodles
  • 2 cups shredded part-skim mozzarella cheese (12 ounces)
  • 1/2 cup freshly grated Parmesan cheese (2 ounces)
Instructions:
  • Preheat the oven to 450°F. Grease a 15 x 10-inch pan with cooking spray. Arrange bell peppers, onion wedges, zucchini, and mushrooms in a single layer in the pan. Drizzle with cooking spray and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until vegetables are tender.
  • To make the Tomato Sauce, spray a 2-quart saucepan with cooking spray. Cook chopped onion and garlic over medium heat for 2 minutes, stirring occasionally. Add the remaining sauce ingredients and bring to a boil. Lower the heat and simmer uncovered for 15 to 20 minutes until slightly thickened.
  • Cook the noodles according to package instructions, then rinse them with cold water and drain. Combine the cheeses and set them aside.
  • Preheat oven to 400°F. Coat a 13 x 9-inch baking dish with cooking spray. Set aside 3/4 cup of cheese mixture. Spread 1/4 cup sauce in the dish, then layer with 3 noodles. Add 3/4 cup sauce, 1 1/4 cups vegetables, and about 1/2 cup cheese. Repeat layering with remaining noodles, sauce, vegetables, and cheese 3 times. Finish with the reserved 3/4 cup cheese on the top layer.
  • Bake without a cover for 20-25 minutes until it's hot, bubbly, and the cheese turns a light golden brown. Allow it to sit for 10 minutes before serving.

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