Fresh Vegetable Lasagna Bake

Name: Fresh Vegetable Lasagna Bake
Yield: 12 servings
Ingredients: 1 large yellow bell pepper, chopped; 2 medium zucchinis, sliced thin; 1 medium onion, diced; 1 tbsp (15 mL) olive oil; 1 pkg (8 oz or 228 g) sliced fresh mushrooms; 4 garlic cloves, pressed; 1 jar (7 oz/200g) roasted red bell peppers, undrained (about 1 cup/250 mL); 2 tbsp (30 mL) Italian Seasoning Mix; 1 can (14.5 oz or 398 mL) diced tomatoes, undrained; ½ cup (125 mL) water; ½ tsp (2 mL) salt; 1 container (15 oz/425 g) part-skim ricotta cheese; 1 pkg (12 oz/340 g) frozen chopped spinach, thawed and undrained; 8 oz (250 g) mozzarella cheese, coarsely grated (2 cups/500 mL), divided; 1 oz (30 g) Parmesan cheese, finely grated (½ cup/125 mL), divided; 1 egg, lightly beaten; 1 tbsp (15 mL) Italian Seasoning Mix; ¼ tsp (1 mL) salt; 8 uncooked no-boil lasagna noodles (about 5 oz/150 g), broken into small pieces

Ingredients

1 large yellow bell pepper, chopped
2 medium zucchinis, sliced thin
1 medium onion, diced
1 tbsp (15 mL) olive oil
1 pkg (8 oz or 228 g) sliced fresh mushrooms
4 garlic cloves, pressed

1 jar (7 oz/200g) roasted red bell peppers, undrained (about 1 cup/250 mL)
2 tbsp (30 mL) Italian Seasoning Mix
1 can (14.5 oz or 398 mL) diced tomatoes, undrained
½ cup (125 mL) water
½ tsp (2 mL) salt

1 container (15 oz/425 g) part-skim ricotta cheese
1 pkg (12 oz/340 g) frozen chopped spinach, thawed and undrained
8 oz (250 g) mozzarella cheese, coarsely grated (2 cups/500 mL), divided
1 oz (30 g) Parmesan cheese, finely grated (½ cup/125 mL), divided
1 egg, lightly beaten
1 tbsp (15 mL) Italian Seasoning Mix
¼ tsp (1 mL) salt
8 uncooked no-boil lasagna noodles (about 5 oz/150 g), broken into small pieces

Directions

Preheat the oven to 350°F (180°C). Heat the oil in a large skillet over medium-high heat for 3-5 minutes or until shimmering. Add the onion, mushrooms, and pressed garlic. Cook for 3-4 minutes or until mushrooms are lightly browned, stirring occasionally. Add the yellow bell pepper and zucchini and cook for 6-8 minutes longer or until the vegetables are tender. Set the pan aside.
Make the sauce by processing the red bell peppers and rub in the Manual Food Processor until finely chopped. Carefully remove blade. Stir in diced tomatoes, water, and salt.
Combine the ricotta, spinach, half of each of the cheeses, egg, and seasoning in a large bowl. Set the cheese filling aside.
To assemble the lasagna, combine the noodles and 1½ cups (375 mL) of the sauce in the 9" x 13" (23-cm x 33-cm) Brilliance Nonstick Baking Pan. Stir and spread evenly. Top the noodles with the vegetable mixture. Using Large Scoop, evenly place the cheese filling over the vegetables. Flatten the filling with the back of the scoop. Top with the remaining sauce and remaining shredded cheese.
Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and bake, uncovered, for 15-20 minutes longer, or until edges are light golden brown and cheese is melted. Remove the lasagna from the oven to a cooling rack and let it stand for 10 minutes before serving.

Yield:

12 servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 190, Total Fat 9 g, Saturated Fat 4.5 g, Cholesterol 45 mg, Sodium 630 mg, Carbohydrate 17 g, Fiber 2 g, Protein 13 g

Cook's Tips:

This lasagna can be prepped ahead! Place the lid on the 9" x 13" (23-cm x 33-cm) Brilliance Nonstick Baking Pan and refrigerate. When ready to bake, remove the pan from the refrigerator while preheating the oven. Increase covered bake time 10 minutes.