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Garden Vegetable Lasagnes

4.1

(16)

To complete the menu, serve seeded Italian breadsticks and a salad of radicchio and marinated artichoke hearts tossed with balsamic vinaigrette. Spumoni ice cream is a perfect ending.

Recipe information

  • Yield

    2 SERVINGS; CAN BE DOUBLED

Ingredients

1 cup bottled marinara sauce, perferably spicy
1 cup coarsely chopped seeded plum tomatoes
1 medium zucchini, thinly sliced
1/4 cup chopped fresh basil leaves or 1 tablespoon dried
1 cup low-fat ricotta cheese
8 tablespoons grated Parmesan cheese
3 lasagne noodles
Additional grated Parmesan cheese

Preparation

  1. Step 1

    Preheat oven to 450°F. Simmer marinara sauce, tomatoes, zucchini and basil in heavy medium saucepan over medium heat until zucchini is tender, stirring occasionally, about 8 minutes.

    Step 2

    Meanwhile, mix ricotta cheese and 6 tablespoons Parmesan cheese in bowl to blend; season with salt and pepper. Cook lasagne noodles in pot of boiling salted water until tender but still firm to bite; drain. Cut noodles in half crosswise, making 6 pieces.

    Step 3

    Set aside 2 tablespoons vegetable sauce for topping. Place 2 noodle pieces in buttered 8x8x2-inch glass baking dish, spacing apart. Spread 1/4 of cheese mixture, then 1/4 of sauce over each. Repeat layering of noodle pieces, cheese mixture and sauce. Top each with another noodle piece, 1 tablespoon reserved sauce, then 1 tablespoon Parmesan cheese.

    Step 4

    Bake lasagnes uncovered until heated through, about 10 minutes. Serve with additional Parmesan cheese.

TagsPastaCasseroleLasagnaItalianEuropeanPlum TomatoTomatoVegetableZucchiniSquashRicottaCheeseDairyBasilHerbs & SpicesParmesanMainDinnerNut FreeEasyOne-Pot MealsOven BakeBon Appétit
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