Colorful Vegetable Lasagna

This was my first attempt EVER at lasagna! I don't know why I never made lasagna before ~ I guess I was afraid layers = complicated! This recipe is a great way to pack in the veggie intake for the day. Jim and I agree that, as omnivores, we need a little something more in it (even vegetarian Good Grounds sprinkled into the layers would be perfect). We'll definitely be making this again though!

http://www.myrecipes.com/recipe/colorful-vegetable-lasagna-10000001662829/

Yield: 8 servings (serving size: 1 piece)

Ingredients:

• Cooking spray
• 1 cup chopped red bell pepper (about 1 medium)
• 1 cup chopped yellow bell pepper (about 1 medium)
• 1 cup chopped onion
• 3 medium zucchini, halved lengthwise and thinly sliced (about 5 cups)
• 2 (8-ounce) packages presliced cremini mushrooms
• 3 garlic cloves, minced
• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
• 1 1/2 cups fat-free ricotta cheese
• 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
• 1 large egg
• 5 cups marinara sauce
• 12 precooked lasagna noodles (about 8 ounces)

Preparation:
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add bell peppers, onion, zucchini, and mushrooms; sauté 10 minutes or until vegetables are crisp-tender and mushroom liquid evaporates. Add garlic; sauté 30 seconds.
2. Combine 1 1/2 cups mozzarella, ricotta, 1/4 cup Parmesan, and egg, stirring well.
3. Preheat oven to 350°.
4. Spread 1 cup marinara over bottom of a 13 x 9-inch baking dish coated with cooking spray; top with 3 noodles. Spoon 1 cup marinara evenly over noodles. Top evenly with one-third of ricotta mixture and one-third of vegetable mixture. Repeat layers twice, ending with noodles. Top with remaining 1 cup marinara. Sprinkle evenly with remaining 1/2 cup mozzarella and remaining 1/4 cup Parmesan. Cover and bake at 350° for 45 minutes. Uncover and bake an additional 10 minutes or until cheese melts. Let stand 10 minutes. 

Nutritional Information:
Calories: 378
Calories from fat: 27%
Fat: 11.4g
Saturated fat: 5.4g
Monounsaturated fat: 4g
Polyunsaturated fat: 1g
Protein: 22.9g
Carbohydrate: 46.5g
Fiber: 5.9g
Cholesterol: 55mg
Iron: 2.6mg
Sodium: 667mg
Calcium: 434mg