Triple-Pepper Tomato Provolone Lasagna

Triple Pepper Tomato Provolone Lasagna

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


  1. 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.
  2. 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.
  3. 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.

Nutritional Information

Serving Size: 1 lasagna wedge
Sodium 760 mg
Protein 18 g
Fiber 3 g
Carbohydrate 26 g
Saturated Fat 3 g
Total Fat 8 g
Calories from Fat 29 %
Calories 240
Cholesterol 16 mg

Dietary Exchange

Vegetable 2
Starch 1
Meat 2

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