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Roasted-Vegetable Lasagna
Healthy Entree

Olive oil cooking spray
2 medium bell peppers, cut into 1-inch pieces
1 medium onion, cut into 8 wedges, separated into pieces
2 medium zucchini, sliced (4 c.)
8 oz. mushrooms, sliced (3 c.)
1/2 t. salt
1/4 t. pepper
Tomato Sauce
1 large onion, chopped
2 T. finely chopped garlic
1 can (28 oz.) Progresso tomato puree
3 T. chopped fresh basil leaves or 1 T. dried basil leaves
3 T. chopped fresh oregano leaves or 1 T. dried oregano leaves
1 t. sugar
1/2 t. salt
1/2 t. crushed red pepper flakes
12 uncooked lasagna noodles
4 c. shredded mozzarella cheese
1 c. shredded Parmesan cheese


Heat oven to 450°F. Spray 15 x 10 x 1-inch pan with cooking spray.
Place bell peppers, onion, zucchini and mushrooms in single layer in pan. Spray vegetables with cooking spray; sprinkle with salt and pepper.
Bake uncovered 20 to 25 minutes, turning vegetables once, until vegetables are tender.
Meanwhile, spray 2-quart saucepan with cooking spray. Cook chopped onion and garlic in saucepan 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.
Cook and drain noodles as directed on package. Rinse noodles with cold water; drain. Mix cheeses; set aside.
Reduce oven temperature to 400°F. Spray 13 x 9-inch (3-quart) glass baking dish with cooking spray.
Spread 1/4 cup 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.
Bake lasagna uncovered 20 to 25 minutes or until hot. Let stand 10 minutes before cutting.
Simplify: Use 1 jar (32 ounces) tomato pasta sauce instead of making fresh tomato sauce.
All materials are courtesy of Brand New You 10/10 Challenge.

Published in the November 2, 2005 issue of Farm World.