12 lasagna noodles, uncooked
2 medium carrots, sliced diagonally
1 medium onion , sliced, cut in half and each half
1 cup celery, thinly sliced fresh (or fennel)
1 medium green bell pepper, seeded and sliced
1 tbsp olive oil
salt and pepper, to taste
1 medium zucchini, sliced diagonally
½ cup fresh spinach leaves
1 cup fresh mushrooms, sliced
15 oz Part-skim ricotta cheese
1 egg
½ cup Parmesan cheese, grated divided
1 cup mozzarella cheese, shredded
¼ cup fresh basil, chopped
3 tbsp fresh parsley, chopped
4 cups marinara sauce, jarred or homemade
Preheat oven to 400 degrees F. In a large pot of boiling, salted water, cook noodles until slightly chewy, about 8 minutes. Drain and carefully drape noodles over side of colander.
Meanwhile, place carrots, onion, fennel and bell pepper in OvenWorks(tm) 2-qt. square casserole. Drizzle with olive oil; sprinkle with salt and pepper, then stir lightly.
Microwave on high 6-8 minutes, until vegetables are barely fork tender.
Add zucchini, spinach and mushrooms.
Microwave 5 minutes more.
Using a slotted spoon, remove vegetables from casserole to inverted casserole seal.
In a small bowl, combine ricotta, egg, ¼ cup parmesan, basil and parsley.
Spray casserole with nonstick cooking spray.
Spoon about ½ cup sauce into bottom of casserole.
Reserve ¼ cup mozzarella. Arrange 4 noodles overlapping in casserole, top with about ⅓ the vegetable mixture, ⅓ the ricotta mixture, 1 cup sauce, ¼ cup mozzarella, and 1 tbsp parmesan.
Repeat, layering 2 more times, ending with sauce.
Microwave on high for 12-15 minutes, until lasagna is bubbling at sides.
Sprinkle top with remaining mozzarella, and bake in preheated oven 20 to 25 minutes until top is crusty.
Cooking Time: 13-20 minutes.
Sugar: 13g
:
Calcium: 455mg
Calories: 497kcal
Carbohydrates: 62g
Cholesterol: 70mg
Fat: 16g
Fiber: 6g
Iron: 4mg
Potassium: 1117mg
Protein: 27g
Saturated Fat: 8g
Sodium: 1244mg
Vitamin A: 5269IU
Vitamin C: 40mg
