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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Fresh Vegetable Lasagna

Source: dLife

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

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 9.4 Fat, 1.9 Vegetables, 0.9 Meat, 0.9 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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Servings

Ingredients

Lasagna 6.0
6 piece no boil lasagna noodles 8.0
8 oz small zucchini 2.0
2 cup fresh mushroom slices 0.3333
0.3333 cup fresh chopped onion 2.0
2 tsp olive oil 1.0
1 cup fat free ricotta cheese 0.25
0 1/4 cup grated Parmesan cheese 0.25
0 1/4 tsp black pepper 1.0
1 cup part skim shredded mozzarella

Red Pepper Sauce 1.0
1 each medium tomatoes 3.0
3 each medium red bell peppers 4.0
4 each medium garlic cloves 1.0
1 tbsp olive oil 0.5
0 1/2 cup cold water 0.25
0 1/4 cup tomato paste 2.0
2 tbsp red wine vinegar 1.0
1 tbsp fresh oregano 0.5
0 1/2 tsp ground oregano

Directions

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.
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.
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.
Stir together, ricotta cheese, parmesan cheese and black pepper in a small bowl.
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.
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.