Roasted vegetables add tons of hearty flavor to this easy vegetarian lasagna made with jarred pasta sauce.

Diabetic Living Magazine
Source: Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F. Combine carrots, onion, olive oil, garlic, crushed red pepper, and salt in a bowl; toss to coat. Spread in a single layer on a 15x10x1-inch baking pan. Bake 25 to 30 minutes or until vegetables are browned and just tender, stirring once halfway through. Cool and coarsely chop. Stir in broccoli.

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  • Meanwhile, cook lasagna noodles according to package directions, omitting salt and fat.

  • In a medium bowl, combine ricotta cheese, 1/4 cup mozzarella cheese, Italian seasoning, and black pepper

  • Reduce oven temperature to 375 degrees F. Coat a 2-quart rectangular baking dish with cooking spray.

  • Spread 1/2 cup pasta sauce in the bottom of the prepared dish. Arrange 3 noodles over sauce. Top with half of the vegetable mixture, half of ricotta mixture, and 1/2 cup pasta sauce. Arrange 3 noodles over sauce; top with remaining vegetable mixture, ricotta mixture, 1/2 cup pasta sauce and remaining 3 noodles. Spread remaining sauce over noodles. Sprinkle with 3/4 cup mozzarella cheese and Parmesan cheese.

  • Bake, covered, for 45 minutes. Uncover and bake 10 to 15 minutes more or until golden and bubbly. Let stand 15 to 20 minutes. Sprinkle with fresh basil before serving.

Tips

Tip: Substitute fresh flat-leaf parsley or oregano for the basil.

Nutrition Facts

337.2 calories; protein 17.9g 36% DV; carbohydrates 37.3g 12% DV; exchange other carbs 2.5; dietary fiber 7.2g 29% DV; sugars 7.7g; fat 13.8g 21% DV; saturated fat 5.1g 25% DV; cholesterol 25.9mg 9% DV; vitamin a iu 5787.5IU 116% DV; vitamin c 46.8mg 78% DV; folate 48.3mcg 12% DV; calcium 351.3mg 35% DV; iron 2.4mg 13% DV; magnesium 29.4mg 11% DV; potassium 469.9mg 13% DV; sodium 563.8mg 23% DV.