Dreamfields Vegetable Lasagna

Description
Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * From the kitchen of Dreamfields Pasta
 * Prep Time: 20 minutes | Bake Time: 50 minutes
 * Serves 6

Ingredients

 * 6 pieces Dreamfields ® lasagna
 * 1 tablespoon olive oil
 * 2 cloves garlic, minced
 * ¾ cup sliced mushrooms
 * ¾ cup chopped zucchini (1 small zucchini)
 * ½ cup sliced carrot
 * ½ cup chopped red bell pepper
 * ½ cup thinly sliced red onion
 * ¼ teaspoon ground black pepper
 * ¼ cup red cooking wine
 * 2 cups tomato basil pasta sauce (or even better, make your own)
 * 2 tablespoons commercial pesto
 * 1 cup part-skim ricotta cheese
 * ¼ cup grated Parmesan cheese
 * cooking spray
 * ¾ cup (3 ounces) shredded part-skim mozzarella cheese

Directions

 * 1) Preheat oven to 375°F.
 * 2) Boil lasagna noodles for 10 minutes, drain and rinse in cold water, drain well and cut in half.
 * 3) Heat olive oil in a medium saucepan over medium-high heat.
 * 4) Cook garlic for 2 minutes.
 * 5) Add mushrooms, zucchini, carrot, bell pepper, red onion and black pepper; cook for 5 minutes, stirring frequently.
 * 6) Add wine and cook for 3 minutes or until wine has evaporated.
 * 7) Add pasta sauce; bring to a boil.
 * 8) Reduce heat, and simmer 10 minutes.
 * 9) Combine pesto, ricotta and Parmesan in a small bowl.
 * 10) Spray an 8-inch square baking dish with cooking spray.
 * 11) Spread ¾ cup veggie sauce across the baking dish.
 * 12) Arrange 4 noodle halves over tomato mixture.
 * 13) Top noodles with one-third of the ricotta mixture and 1 cup tomato mixture.
 * 14) Repeat layers twice, ending with noodles.
 * 15) Spread remaining tomato mixture over noodles; sprinkle with mozzarella.
 * 16) Cover and bake at 375°F for 30 minutes.
 * 17) Uncover and bake an additional 20 minutes.
 * 18) Let stand 10 minutes.
 * 19) Note: this recipe may be doubled and made in a 9x13 baking dish for 12 servings.

Nutritional information
Per serving:
 * Calories 280 kcal | Protein 17g | Carbohydrates 19g | Fat 11g | Saturated Fat 4g | Cholesterol 20mg | Sodium 523mg | Total Dietary Fiber 4g