Vegetable Lasagna

Serves 6
From the kitchen of Dreamfields Pasta

Prep Time: 20 minutes
Bake Time: 50 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 ground black pepper 1/4 cup red cooking wine 2 cups tomato basil pasta sauce 2 tablespoons commercial pesto 1 cup part-skim ricotta cheese 1/4 cup grated Parmesan cheese Cooking spray 3/4 cup (3 ounces) shredded part-skim mozzarella cheese

Directions:

1. Preheat oven to 375º.
2. Boil lasagna noodles for 10 minutes, drain and rinse in cold water, drain well and cut in half.
3. Heat olive oil in a medium saucepan over medium-high heat. Cook garlic for 2 minutes. Add mushrooms, zucchini, carrot, bell pepper, red onion and black pepper; cook for 5 minutes, stirring frequently. Add wine and cook for 3 minutes or until wine has evaporated. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
4. Combine pesto, ricotta and Parmesan in a small bowl.
5. Spray an 8-inch square baking dish with cooking spray. Spread 3/4 cup veggie sauce across the baking dish. Arrange 4 noodle halves over tomato mixture. Top noodles with one-third of the ricotta mixture and 1 cup tomato mixture. Repeat layers twice, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
6. Cover and bake at 375º for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.

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

Recipe Nutrient Analysis: (6 servings)

Nutrient	Single Serving
Calories (kcal)	280
Protein (g)	17
Carbohydrates (g)	19
Fat (g)	11
Saturated Fat (g)	4
Cholesterol (mg)	20
Sodium (mg)	523
Total Dietary Fiber (g)	4