Roasted-Vegetable Lasagna

This came from Betty Crocker's "300 Calorie Cookbook."

Roasted-Vegetable Lasagna


Vegetables
2 medium bell peppers, cut into 1-inch pieces
1 medium onion, cut into 8 wedges, separated into pieces
2 medium zucchini, sliced (4 cups)
1 package (8 oz) fresh whole mushrooms, sliced (3 cups)
1/2 teaspoon salt
1/4 teaspoon pepper

Tomato Sauce
1 large onion, chopped
2 tablespoons finely chopped garlic
1 can (28 oz) Muir Glen® organic tomato puree
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes

Lasagna
12 uncooked lasagna noodles
4 cups shredded mozzarella cheese (16 oz)
1 cup shredded Parmesan cheese (4 oz)

Olive oil cooking spray
• 1 Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, onion, zucchini and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with 1/2 teaspoon salt and the pepper.
• 2 Bake uncovered 20 to 25 minutes, turning vegetables once, until tender.
• 3 Meanwhile, spray 2-quart saucepan with cooking spray. In saucepan, cook chopped onion and garlic over medium heat 2 minutes, stirring occasionally. Stir in remaining sauce ingredients. Heat to boiling; reduce heat. Simmer uncovered 15 to 20 minutes or until slightly thickened.
• 4 Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. In small bowl, mix cheeses; set aside.
• 5 Reduce oven temperature to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup of the sauce in dish; top with 3 noodles. Layer with 3/4 cup sauce, 1 1/4 cups vegetables and 1 cup cheese mixture. Repeat layers 3 more times with remaining noodles, sauce, vegetables and cheese mixture.
• 6 Bake uncovered 20 to 25 minutes or until hot. Let stand 10 minutes before serving.




1 Serving (1 Serving)
• Calories 300
o (Calories from Fat 100),
• Total Fat 11g
o (Saturated Fat 6g,
o Trans Fat 0g),
• Cholesterol 25mg;
• Sodium 690mg;
• Total Carbohydrate 32g
o (Dietary Fiber 4g,
o Sugars 6g),
• Protein 19g;
Percent Daily Value*:
• Vitamin A 10.00%;
• Vitamin C 30.00%;
• Calcium 40.00%;
• Iron 15.00%;
Exchanges:
• 1 1/2 Starch;
• 0 Fruit;
• 0 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 2 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 1/2 Fat;
Carbohydrate Choices:
• 2;
*Percent Daily Values are based on a 2,000 calorie diet.

All of this information was copied from http://www.bettycrocker.com/recipes/roasted-vegetable-lasagna/12be18be-46a8-4d64-b94f-b5ea7d5ae6c4




FYI- It has been entered on MFP as 1/10 of the recipe is a serving (as Betty Crocker suggests), but it is logistically easier to say 1/9 of a pan is a serving (so 330 calories per). The cookbook I got it from is for recipes less than 300 calories, which is why I imagine they broke it down that way. Also, it has a lot of sodium. One way to cut back on that would be to use a lower sodium cheese than Parmesan.