Vegetable Lasagna from Hunts
PIN IT!Hey guys! I’m trying to get my life back on track after traveling, so Meredith from Hunts is taking over today with a DELICIOUS recipe for veggie lasagna!
We’ve officially hit that weird time of the year when it comes to seasons. Yes, it’s technically spring , but the temperatures are still quite chilly! And when it comes to the changing seasons, no questions is more important than this one: what do you eat when you’re coming to the end of winter but it’s not quite spring yet? Winter is known for hearty, stick-to-your ribs comfort foods like chili, stews and cheesy casseroles; homey meals that warm you up from the inside out. When you think of spring foods on the other hand, things like fresh produce from the farmers market, lighter salads and ripe tomato recipes probably come to mind. So how do you meet in the middle between heavier comfort foods and springy freshness at this in-between time of year?
One of the easiest ways to make a seasonal food compromise is to incorporate elements of both seasons into one delicious dish. Switching to a produce-only diet may be slightly excessive, especially since it’s not technically farmer’s market season yet, but there’s no harm in taking baby steps toward warm weather foods. This Vegetable Lasagna is the perfect meal to help ease the transition from winter to spring.
Winter staples like pasta and cheese meet fresh zucchini, mushrooms and a light tomato sauce in this easy lasagna recipe that will fill you up without weighing you down; at only 240 calories and 6 grams of fat per serving, this lasagna is definitely a lighter take on heavy winter comfort foods and it is so, so good. Try it out for dinner soon and enjoy!
Vegetable Lasagna
Serves: 6
Prep Time: 30 min
Total Time: 1 ½ hours
Ingredients:
- PAM® Original No-Stick Cooking Spray
- 2 medium zucchini, quartered lengthwise, sliced
- 1 small onion, chopped
- 4 ounces sliced fresh mushrooms (4 oz = 1-1/4 cups)
- 2 cloves garlic, minced
- 1 container (15 oz each) part-skim ricotta cheese
- 2 tablespoons chopped fresh parsley
- 1 can (24 oz each) Hunt’s® Traditional Pasta Sauce
- 8 dry no-boil flat lasagna noodles, uncooked
- 1/3 cup shredded part-skim mozzarella cheese
Directions:
- Preheat your oven to 350°F. Spray an 8×8 baking dish with cooking spray; set aside. Spray a large skillet with cooking spray and heat over medium heat. Add zucchini, onion, mushrooms and garlic; cook for 5 minutes or until vegetables are crisp-tender, stirring frequently. Set aside.
- Combine ricotta cheese and parsley in a small bowl; set aside.
- Spread about a ½ cup pasta sauce evenly onto the bottom of your prepared dish. Top with 2 of the noodles. Cover with layers of ¼ of the remaining sauce, 1/3 of the ricotta cheese mixture and 1/3 of the vegetables. Repeat layers 2 more times, beginning with noodles and ending with vegetables. Top with remaining 2 noodles and remaining sauce; sprinkle with mozzarella cheese. Cover with aluminum foil sprayed lightly with cooking spray, sprayed side down.
- Bake for 30 minutes. Remove foil and bake an additional 15 minutes or until hot and bubbly. Let stand for 10 minutes before cutting.
*Tip: If you like your sauce a little chunkier, add one 14.5 can of drained Hunt’s® Diced Tomatoes with basil, Garlic and Oregano to the pasta sauce.
Nutrition information (per serving)
Calories: 240
Carbohydrates: 32 grams
Fat: 6 grams
Fiber: 4 grams
Protein: 12 grams
Author Bio: This is a guest post by Meredith K. on behalf of Hunt’s®. For more easy lasagna recipes to get you through the rest of winter, visit www.hunts.com.
Claire
Tags:healthy recipes, lasagna recipes, low fat recipes, vegetable recipes
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