Triple Pepper Tomato Provolone Lasagna
Voila! Lasagna without the fuss. Simply layer uncooked noodles with fresh chunky vegetables, cover and bake.
Makes 6 servings
|1||red bell pepper, chopped|
|1||yellow bell pepper, chopped|
|1||green bell pepper, chopped|
|1||package (8 ounces) sliced fresh mushrooms|
|1||cup thinly sliced zucchini|
|1/2||cup chopped onion|
|4||cloves garlic, minced|
|1-1/2||cups vegetable juice cocktail|
|1||can (16 ounces) diced tomatoes, undrained|
|1-1/2||to 1-3/4 teaspoons dried Italian seasoning|
|1||tablespoon olive oil|
|9||uncooked lasagna noodles|
|1||cup fat-free cottage cheese|
|1/3||cup grated Parmesan cheese|
|4||ounces sliced reduced-fat provolone cheese|
- Preheat oven to 350°F. Combine peppers, mushrooms, zucchini, onion, garlic, vegetable juice cocktail, tomatoes and Italian seasoning in Dutch oven. Bring to a boil over high heat. Reduce heat to low; simmer, uncovered, 15 minutes. Remove from heat; stir in oil.
- Spray 12X8-inch baking pan with nonstick cooking spray. Place 3 lasagna noodles on bottom of pan. Spread 1/3 sauce over noodles. Spread 1/2 cup cottage cheese evenly over sauce; sprinkle with 2 tablespoons Parmesan cheese. Repeat layers, ending with sauce.
- Bake, uncovered, 1 hour or until bubbly. Tear provolone cheese in small pieces; place on top of lasagna. Sprinkle with remaining Parmesan cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes. Cut into 6 wedges to serve.
For extra convenience, purchase 3 cups chopped red, green and yellow bell pepper mixture from the grocery store salad bar.
|Serving Size:||1 lasagna wedge|
|Saturated Fat||3 g|
|Total Fat||8 g|
|Calories from Fat||29 %|
Check out more recipes for Italian