Skinny Vegetable Lasagna

Ingredients

• 1 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 1 large zucchini, sliced
• 1 large red bell pepper, sliced
• 1 (14.5 ounce) can diced tomatoes
• 1 (6 ounce) can tomato paste
• 1 tablespoon minced fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 (16 ounce) package lasagna noodles
• 1 (15 ounce) container fat-free ricotta cheese
• 2 cups shredded part-skim mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Heat olive oil in a large skillet over medium heat. Add garlic and onion; cook until onion is tender. Stir in zucchini, red bell pepper, diced tomatoes, tomato paste, parsley, oregano, basil, salt, and pepper. Simmer for 10 minutes.
3. Spread 1/2 cup sauce in the bottom of a 9x13 inch baking dish.
4. Place 4 lasagna noodles over sauce. Spread 1/2 of the ricotta cheese over noodles. Top with 1/2 of the mozzarella cheese, and 1/2 of the remaining sauce. Repeat layering with remaining noodles, ricotta cheese, mozzarella cheese, and sauce.
5. Cover dish with foil. Bake in preheated oven for 30 minutes. Remove foil, and bake an additional 10 minutes, or until top is lightly browned.

Interesting Facts

• Vegetable lasagna is a great way to get extra vegetables in your diet.
• You can use a variety of vegetables in this recipe, such as mushrooms, spinach, or squash.
• Part-skim mozzarella cheese is a great way to reduce the fat content of this dish.