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Vegetable Lasagna Recipe | Myrecipes - PCOS-Friendly Recipe

Vegetable Lasagna Recipe | Myrecipes
Servings: 6
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
This vegetable lasagna is perfect for making ahead and can easily transport to a potluck or the freezer.

Ingredients

  • 1 teaspoon olive oil
  • 3/4 cup sliced mushrooms
  • 3/4 cup chopped zucchini
  • 1/2 cup sliced carrot
  • 1/2 cup chopped red bell pepper
  • 1/2 cup thinly sliced red onion
  • 1 (26-ounce) bottle fat-free tomato basil pasta sauce
  • 2 tablespoons commerical pesto
  • 1 (15-ounce) carton part-skim ricotta cheese
  • Cooking spray
  • 6 hot cooked lasagna noodles (about 6 ounces uncooked), cut in half
  • 3/4 cup (3 ounce) shredded part-skim mozzarella cheese

Instructions

  1. Preheat oven to 375 º.
  2. Heat oil in a medium saucepan over medium heat. Add mushrooms and the next 4 ingredients (mushrooms through onion); cook for 5 minutes, stirring frequently. Add pasta sauce; bring to a boil. Reduce heat, and simmer 10 minutes.
  3. Combine pesto and ricotta in a small bowl. Spread 1/2 cup tomato mixture in the bottom of a 8-inch square baking dish or pan coated with cooking spray. Arrange 4 noodle halves over tomato mixture. Top noodles with half of ricotta mixture and 1 cup tomato mixture. Repeat layers, ending with noodles. Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
  4. Cover and bake at 375 º for 30 minutes. Uncover and bake an additional 20 minutes. Let stand 10 minutes.
  5. Notes: To make ahead, assemble as directed; stop before baking. Cover and refrigerate overnight. Let stand 30 minutes at room temperature; bake as directed. For easy cleanup, assemble in a disposable 8-inch aluminum-foil pan. If you're making for a gift, deliver uncooked with baking instructions.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Basil.

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