Fresh Harvest Lasagna

20 minutes Prep Time
1 minute Cook Time
12 Servings

A delicious variation on the traditional lasagna. This recipe is filling and a great way to get the kids to eat their veggies.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large zucchini, chopped
  • 1 yellow summer squash, chopped
  • 1 medium onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 cup fresh chopped broccoli florets
  • 1 large carrot, minced
  • 1 (8 ounce) package sliced fresh mushrooms, chopped
  • 3 garlic cloves, minced
  • 1/2 cup water
  • 1 can Redpack® 28 oz Crushed Tomatoes in Puree
  • 1 can Redpack® 28 oz Diced Tomatoes Basil, Garlic & Oregano
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • 1 (16 ounce) box traditional lasagna noodles, uncooked
  • 1 (15 ounce) carton low fat ricotta cheese
  • 3 cups shredded Italian blend cheese
  • 1/2 cup grated Parmesan cheese

Instructions

Step one

Preheat oven to 350° F.

Step two

Heat oil in skillet over medium heat. Add zucchini, squash, onion, bell pepper, broccoli, carrots and mushrooms; sauté until vegetables are crisp tender. Add garlic and cook for another minute, remove from heat.

Step three

In large mixing bowl combine water, crushed tomatoes, diced tomatoes, Italian seasoning and salt.

Step four

Cover the bottom of a 9×13 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with ½ of ricotta cheese, ½ vegetable mixture, 1 cup of Italian blend cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce.

Step five

Sprinkle with remaining Italian blend cheese and Parmesan cheeses.

Step six

Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Let stand for 10 minutes before serving.

Step seven

The recipe makes 12 servings, but you could divide the recipe into two 9×9 inch baking dishes and freeze one!

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