Description Edit

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 Edit

Directions Edit

  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 Edit

Per serving:

  • Calories 280 kcal | Protein 17g | Carbohydrates 19g | Fat 11g | Saturated Fat 4g | Cholesterol 20mg | Sodium 523mg | Total Dietary Fiber 4g
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