Veggie No Boiling Lasagna

90 minutes Prep: 15 minutes Cook: 75 minutes

117 calories per serving view nutrition facts

gauthambaskar

12 servings suggest servings

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Ingredients

1	tablespoon	olive oil
1	medium	sweet onions	thinly sliced
1	medium	sweet red bell pepper	thinly sliced
1	medium	zucchini	halved lengthwise and thinly sliced
30	ounces	ricotta cheese	2 containers
2	cups	mozzarella cheese	shredded
1/2	cup	parmesan, parmigiano-reggiano cheese, grated
2	large	eggs
52	ounces	pasta sauce	2 jars
12	each	lasagna noodles	uncooked

Directions

Preheat oven to 375 degrees F.

Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook onion, red pepper and zucchini, stirring occasionally, 5 minutes or until tender.

Meanwhile, combine ricotta cheese, 1 cup mozzarella cheese, 1/4 cup parmesan cheese and eggs in medium bowl.

Spread 1 cup pasta sauce in 13 x 9-inch baking dish.

Layer 4 uncooked noodles, then 1 cup sauce, 1/2 of the ricotta mixture and 1/2 of the vegetables; repeat.

Top with remaining uncooked noodles and 2 cups sauce.

Reserve remaining sauce.

Cover tightly with aluminum foil and bake 1 hour.

Remove foil and sprinkle with remaining mozzarella and Parmesan cheeses.

Bake uncovered 10 minutes.

Let stand 10 minutes before serving.

Serve with reserved pasta sauce, heated.

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Nutrition Facts

Serving Size 105g

Amount per Serving

Calories 117 61% of calories from fat

	% Daily Value*
Total Fat 8.0g	12%
Saturated Fat 4.0g	21%
Trans Fat 0.0g
Cholesterol 58mg	19%
Sodium 111mg	5%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	3%
Sugars 2.0g
Protein 7.0g	15%

Vitamin A	11%		Vitamin C	28%
Calcium	14%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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