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Fresh Vegetable Lasagna
Source: dLife

Lasagna made with fresh mushrooms, zuchinni and a red pepper sauce.

Prep Time: 25 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 259.0
Total Carbs 27.3 g
Dietary Fiber 3.5 g
Sugars 8.0 g
Total Fat 9.4 g
Saturated Fat 3.5 g
Unsaturated Fat 0.8 g
Potassium 484.9 mg
Protein 16.9 g
Sodium 351.9 mg
Dietary Exchanges
1 1/2 Fat , 2 Vegetables , 1 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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6 piece  no boil lasagna noodles
8 oz  small zucchini
2 cup  fresh mushroom slices
0.3333 cup  fresh chopped onion
2 tsp  olive oil
1 cup  fat free ricotta cheese
0 1/4 cup  grated Parmesan cheese
0 1/4 tsp  black pepper
1 cup  part skim shredded mozzarella

Red Pepper Sauce
1 each  medium tomatoes
3 each  medium red bell peppers
4 each  medium garlic cloves
1 tbsp  olive oil
0 1/2 cup  cold water
0 1/4 cup  tomato paste
2 tbsp  red wine vinegar
1 tbsp  fresh oregano
0 1/2 tsp  ground oregano
  1. In warm water, soak the no boil lasagna noodles for 10 minutes. Or cook the regular noodles according to package directions, omitting the salt, and drain.
  2. Meanwhile, heat olive oil in a large skillet and cook the zucchini, mushrooms about 6 minutes, or until squash is tender, stirring occasionally. Drain vegetables well and set aside.
  3. Make the red pepper sauce: chop the tomato and red pepper. In a skillet, heat olive oil and add garlic. Saute for one minute. Add tomato and red pepper and continue sauteeing for five minutes. Add tomato paste, vinegar, water and oregano. Simmer for 15 minutes. Let cool slightly.
  4. Stir together, ricotta cheese, parmesan cheese and black pepper in a small bowl.
  5. Assemble lasagna by placing 3 lasagna noodles in a 2 quart square baking dish, trimming to fit the pan as necessary. Top the noodles with half of the ricotta mixture, half of the vegetable mixture, half of the mozzarella cheese and half of the red pepper sauce. Make another layer with the remaining lasagna noodles, vegetable mixture, and red pepper sauce.
  6. Bake for 30 minutes in a 375 degree F oven. Then sprinkle with the remaining mozzarella cheese and the chopped tomato. Bake until heated through, about 5 minutes more, and let stand for 10 minutes before serving. Garnish with oregano sprigs, if desired.

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