Vegetables Galore Lasagna

Amount

 Measure

 Ingredient -- Preparation Method

--------

 ------------

 --------------------------------

2

 large

 zucchini -- sliced thin

1

 medium

 sweet onion -- diced fine

2

 cloves

 garlic -- minced

1

 medium

 red pepper -- diced small

12

 ounces

 Portobello mushroom caps -- sliced thin

14 1/2

 ounces

 low sodium tomato -  canned -- diced

1

 tablespoon

 olive oil

1

 tablespoon

 butter

16

 ounces

 no salt added tomato sauce

6

 ounces

 no salt added tomato paste

1/2

 cup

 red wine

1 1/2

 teaspoons

 Italian seasoning

1

 teaspoon

 seasoned salt

1/2

 teaspoon

 seasoned pepper

1/8

 teaspoon

 nutmeg

12

 ounces

 lasagna noodles

16

 ounces

 ricotta cheese - You can use cottage cheese

1

 cup

 mozzarella cheese - part skim milk

1/2

 cup

 parmesan cheese

Heat oil and butter under melted. Add onion, garlic and red pepper. Cook until softened.

Add mushrooms, zucchini and tomatoes. Cook until softened.

Add tomato sauce, tomato paste, red wine, Italian seasoning, salt, pepper and nutmeg. Cook until boiling. Reduce heat and simmer for 1/2 hour.

Meanwhile cook noodles according to package directions. Mix the mozzarella cheese and Parmesan cheese.
In a 13x9x2 pan spread 1/3 of the tomato mixture,1/3 noodles, 1/3 of the ricotta, 1/3 of cheese mixture, repeat layers topping with cheese mixture.
Cover with foil and bake at 350F for 40 minutes, uncover and bake for 20 minutes or until browned.

Cover unbaked lasagna tightly with aluminum foil and refrigerate up to 24 hours. If you prefer, freeze up to two months. To bake from refrigerator add 10 minutes. To bake frozen lasagna, thaw in refrigerator overnight and bake according to above directions

Makes 8 servings.

Per Serving: 416 Calories; 13g Fat (27.8% calories from fat); 22g Protein; 52g Carbohydrate; 5g Dietary Fiber; 33mg Cholesterol; 395mg Sodium. Exchanges: 2 Grain (Starch); 1 1/2 Lean Meat; 3 Vegetable; 1 Fat; 0 Other Carbohydrates.

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