

A vibrant, cheese and vegetable-filled lasagna, this absolutely delicious recipe is as filling as it is healthy.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large zucchini, chopped
- 1 yellow summer squash, chopped
- 1 onion, chopped
- 1/2 red bell pepper, chopped
- 1 cup chopped fresh broccoli
- 1 large carrot, minced
- 1 (8 ounce) package sliced mushrooms, chopped
- 3 garlic cloves, minced
- 1/2 cup water
1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil 28 oz
2 (14.5 ounce) cans Tuttorosso® Diced Tomatoes 14.5 oz
- 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. 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 two
In large mixing bowl combine water, crushed tomatoes, diced tomatoes, Italian seasoning and salt.
Step three
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. Sprinkle with remaining Italian blend cheese and Parmesan cheeses.
Step four
Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Let stand for 10 minutes before serving.