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Vegetable Lasagna




Source of Recipe


Woman's Day


List of Ingredients




4 yellow bell peppers
8 portobello mushroom caps
Garlic-flavor nonstick spray
1/2 tsp each salt and pepper
1 bag (1 lb) frozen cut leaf spinach
1 tub (32 oz) part-skim ricotta cheese
1 large egg
1 jar (26 oz) marinara sauce
12 no-cook oven-ready lasagna noodles (from 8-oz box)
3 cups shredded part-skim mozzarella cheese



Recipe



1. Heat broiler. Coat 14 x 10 x 21/2-in. or 13 x 9 x 3-in. baking dish with nonstick spray.

2. Halve and seed peppers. Place skin side up on rack in broiler pan. Broil 2 to 3 in. from heat 15 to 20 minutes until charred. Put peppers in a bowl, cover and, when cool, peel off skin.

3. Place mushrooms on broiler rack. Coat with flavored spray; season with 1/4 tsp each salt and pepper. Broil 2 to 3 in. from heat 8 to 10 minutes per side until tender.

4. Meanwhile cook spinach as bag directs. Drain well; season with 1/4 tsp each salt and pepper. Spray with flavored spray, tossing to coat.

5. Slice mushrooms. Mix ricotta cheese and egg in a medium bowl. Spread 1/2 cup marinara sauce in baking dish.

6. To assemble: Place 3 noodles crosswise, not overlapping, on sauce. Spread with 1/3 the ricotta mixture, covering noodles. Top with mushrooms, 1/4 the marinara sauce and 1/4 the mozzarella. Repeat layers twice, using peppers, then spinach. Top with remaining noodles, cover with rest of sauce and sprinkle with remaining mozzarella (layers may rise above dish edge).

7. To bake right away: Heat oven to 375°F. Cover dish with foil coated with spray (to keep cheese from sticking). Bake 50 to 60 minutes until hot and bubbly. Let stand 15 minutes. To bake later: Cover with plastic wrap, then foil. Refrigerate up to 2 days. Heat oven to 375°F. Remove plastic wrap and foil; replace foil. Bake 1 hr 10 min. Let stand 15 minutes.