Source: Dreamfields Pasta

Lasagna filled with an abundance of fresh vegetables and low fat cheese.

Servings

3 oz Dreamfields Lasagna , equal to 6 pieces
1 tbsp olive oil
2 medium garlic cloves , minced
0.75 cup fresh mushrooms , sliced
1 small zucchini , chopped
0.5 cup sliced carrots
0.5 cup chopped red bell peppers
0.5 cup red onion, sliced
0.25 tsp black pepper
0.25 cup red wine
2 cup tomato sauce (with added basil)
2 tbsp pesto sauce
1 cup part skim ricotta cheese
0.25 cup grated parmesan cheese, low sodium
1 cooking spray
0.75 cup part skim shredded mozzarella

1 Preheat oven to 375 degrees F.
2 Boil lasagna noodles for 10 minutes, drain and rinse in cold water, drain well and cut in half.
3 Heat olive oil in a medium saucepan over medium-high heat. Cook garlic for 2 minutes. Add mushrooms, zucchini, carrot, bell pepper, red onion and black pepper; cook for 5 minutes, stirring frequently. Add wine and cook for 3 minutes or until wine has evaporated. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
4 Combine pesto, ricotta and Parmesan in a small bowl.
5 Spray an 8-inch square baking dish with cooking spray. Spread 3/4 cup veggie sauce across the baking dish. Arrange 4 noodle halves over tomato mixture. Top noodles with one-third of the ricotta mixture and 1 cup tomato mixture. Repeat layers twice, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
6 Cover and bake at 375 degrees F for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.

NOTE: Although Dreamfields' pastas contain 42g of carbohydrates per 2-ounce serving, Dreamfields calculates only 5g "digestible carbs" because of the unique formulation they use. The Nutrition Facts for this recipe are based on that 5g per serving calculation. Please visit www.dreamfieldsfoods.com for more information.