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Fresh Harvest Lasagna

  • Fresh-Harvest-Lasagna
PREP: 20 minutes
COOK: 1 hour
SERVINGS: 12
A delicious variation on the traditional lasagna. This recipe is filling and a great way to get the kids to eat their veggies.

Ingredients

2 tablespoons extra virgin olive oil
1 large zucchini, chopped
1 yellow summer squash, chopped
1 medium onion, chopped
1/2 red bell pepper, chopped
1 cup fresh chopped broccoli florets
1 large carrot, minced
1 (8 ounce) package sliced fresh mushrooms, chopped
3 garlic cloves, minced
1/2 cup water
1 (28 ounce) can Redpack® Crushed Tomatoes in Puree
2 (14.5 ounce) cans Redpack® Diced Tomatoes Roasted Garlic & Onion
1 teaspoon Italian seasoning
Salt to taste
1 (16 ounce) box traditional lasagna noodles, uncooked
1 (15 ounce) carton low fat ricotta cheese
3 cups shredded Italian blend cheese
1/2 cup grated Parmesan cheese

Directions

  • Preheat oven to 350o F.
  • Heat oil in skillet over medium heat. Add zucchini, squash, onion, bell pepper, broccoli, carrots and mushrooms; sauté until vegetables are crisp tender. Add garlic and cook for another minute, remove from heat.
  • In large mixing bowl combine water, crushed tomatoes, diced tomatoes, Italian seasoning and salt.
  • Cover the bottom of a 9x13 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with ½ of ricotta cheese, ½ vegetable mixture, 1 cup of Italian blend cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce.
  • Sprinkle with remaining Italian blend cheese and Parmesan cheeses.
  • Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Let stand for 10 minutes before serving.
  • The recipe makes 12 servings, but you could divide the recipe into two 9x9 inch baking dishes and freeze one!

Nutrition

Calories: 330 | Fat: 11.0g | Trans Fats: 0g | Cholesterol: 35mg | Sodium: 670mg | Carbohydrate: 39g | Fiber: 3g | Protein: 19g | Vitamin A: 35% | Vitamin C: 35% | Calcium: 35% | Iron: 10%

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