Lasagna Primavera
- SERVES
- 8
- COOK TIME
- 1 Hr 10 Min
We love primavera dishes in our Test Kitchen, because they give everyone a chance to eat their veggies without feeling guilty about eating pasta. Lasagna Primavera is the perfect main dish for anyone who wants to eat hearty and healthy.
What You'll Need
- 9 lasagna noodles (8 ounces)
- 2 tablespoon vegetable oil
- 2 yellow squash, cut into 1/2-inch chunks
- 1 medium zucchini, cut into 1/2-inch chunks
- 1 large red bell pepper, chopped
- 1/2 pound fresh mushrooms, sliced
- 3 garlic cloves, minced
- 1 (15-ounce) container fat-free ricotta cheese
- 2 cup (8 ounces) shredded fat-free mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1/2 teaspoon black pepper
- 1 (28-ounce) jar light spaghetti sauce
What to Do
- Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions, omitting the salt; drain and set aside. Coat a 9- x 13-inch baking dish with cooking spray.
- In a large skillet, heat oil over medium-high heat. Add yellow squash, zucchini, bell pepper, mushrooms, and garlic, and saute 4 to 5 minutes, or until tender. Remove from heat; set aside.
- In a large bowl, combine ricotta cheese, 1-1/2 cups mozzarella cheese, the Parmesan cheese, egg, and black pepper; mix well.
- Spread one-third of the spaghetti sauce evenly over bottom of baking dish. Place 3 noodles over sauce then spread one-third of the cheese mixture over noodles. Spoon one-third of the vegetable mixture over that. Repeat layers two more times; top with remaining 1/2 cup mozzarella cheese.
- Cover with aluminum foil and bake 45 minutes. Remove aluminum foil and bake 10 to 12 more minutes, or until heated through and the cheese is golden. Allow to sit 5 to 10 minutes before serving.
Note
A fresh garden salad really rounds out this meal.