Vegetable Lasagna

Preparation Time: 20 minutes
Cook Time: 50 minutes
Standing Time: 10 minutes

Ingredients:

6 pieces Dreamfields Lasagna 1 tablespoon olive oil 2 cloves garlic, minced 3/4 cup sliced mushrooms 3/4 cup chopped zucchini (1 small zucchini) 1/2 cup sliced carrot 1/2 cup chopped red bell pepper 1/2 cup thinly sliced red onion 1/4 teaspoon black pepper 1/4 cup dry red wine 2 cups tomato-basil pasta sauce 1 cup part-skim ricotta cheese 1/4 cup grated Parmesan cheese 2 tablespoons commercial basil pesto Nonstick cooking spray 3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Directions:

1. Preheat oven to 375°F.
2. Cook lasagna according to package directions. Drain and cut each piece in half.
3. Meanwhile, heat olive oil in medium saucepan over medium heat. Cook garlic 2 minutes, stirring frequently. Add mushrooms, zucchini, carrot, bell pepper, red onion and black pepper; cook 5 minutes, stirring frequently. Add wine; cook 3 minutes or until wine has evaporated. Add pasta sauce; bring to a boil. Reduce heat; simmer 10 minutes.
4. In a small bowl combine ricotta cheese, Parmesan cheese and pesto.
5. Spray 8-inch square baking dish with cooking spray. Spread 3/4 cup vegetable-pasta sauce in bottom of baking dish. Arrange 4 noodle halves over sauce. Top with one-third of cheese-pesto mixture, then 1 cup sauce. Repeat layers twice, using any remaining sauce on top. Sprinkle with mozzarella.
6. Cover and bake at 375°F 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.

Makes 6 main dish servings.

Note: This recipe may be doubled and made in a 9x13 baking dish for 12 servings.

Nutrition information per serving (1/6 of recipe):  331 calories; 16 g protein;
19 g digestible carbohydrates*; 14 g total fat; 5 g saturated fat; 24 mg cholesterol;
652 mg sodium; 6 g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 37 g carbohydrate.  For more information go to www.dreamfieldsfoods.com.