Week 50, Recipe 4: Roasted Vegetable & Beef Lasagna

Photo by Jennifer Gavic (my picture was blurry)



NOTES

• This was a good lasagna and a great way to use extra zucchini. Makes great leftovers too!
• Freezes well.
• The original recipe, from Southern Living, is vegetarian but I added 1/2 lb ground beef. Either way is good!
• You can roast the veggies ahead of time and refrigerate until you're ready to assemble the lasagna.

INGREDIENTS

• 4 medium zucchini, halved lengthwise and thinly sliced (about 1 1/2 lb.)
• 1 (8-oz.) package sliced fresh mushrooms
• 2 garlic cloves, minced
• Vegetable cooking spray
• 1 medium-size red bell pepper, chopped
• 1 medium-size yellow bell pepper, chopped
• 1 yellow onion, chopped
• 1/2 teaspoon salt
• 1 1/2 cups fat-free ricotta cheese
• 1 large egg
• 2 cups (8 oz.) shredded part-skim mozzarella cheese, divided
• 1/2 cup freshly grated Parmesan cheese, divided
• 1 jar marinara sauce + 1 small can crushed tomoates in Italian seasoning (or with basil and garlic)
• Lasagna noodles (about 8-10 oz) or enough for 3 layers (approximately 12 noodles)

DIRECTIONS

1. Preheat oven to 450°. Bake zucchini, mushrooms, and garlic in pan coated with cooking spray 15-20 minutes or until vegetables are crisp-tender, stirring halfway through. Repeat procedure with bell peppers and onion. Reduce oven temperature to 350°. Toss together vegetables and salt in a bowl.

2. In another bowl, stir together ricotta, egg, 1 1/2 cups shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese. Mix marinara and crushed tomatoes together in another bowl.

3. Spread about 1 1/2 cups sauce in a 13- x 9-inch baking dish coated with cooking spray. Top with 3-4 noodles, about 1 1/2 cups sauce, one-half of ricotta mixture, and one-half of vegetable mixture. Repeat layer again (noodles - sauce - ricotta - veggies) then top with remaining noodles and remaining sauce. Sprinkle with remaining 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan.

4. Bake, covered, at 350° for 45 minutes. Uncover and bake 10 to 15 more minutes or until cheese is melted and golden. Let stand 10 minutes