Vegetable Whole Wheat Lasagna

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Time Involved

< 75 min

# of Ingredients

14

Skill Level

Basic

Serves

8

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Ingredients

1 tbsp (15mL) 

Olive oil

1 cup (250mL) 

Sliced mushroom

1 

Red onion, finely chopped

1 cup (250mL) 

Sliced carrots

1 cup (250mL) 

Chopped zucchini

1 cup (250mL) 

Thinly sliced yellow peppers

½ cup (125mL) 

White wine

2 (300mL) 

Tubs OLIVIERI^® NutriWise™ Tomato & Basil Sauce

½ tsp (2mL) 

Dried oregano

½ tsp (2mL) 

Dried basil

1 lb (500g) 

Part skim ricotta

2 tbsp (30mL) 

Chopped fresh basil

1 (360g) 

Package OLIVIERI^® NutriWise™ Lasagna Sheet

1 cup (250mL) 

Shredded Mozzarella cheese

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Directions

PREHEAT oven to 375°F (190°C). Meanwhile, heat olive oil in a saucepan over medium heat.

SAUTÉ sliced mushrooms, red onion, carrots, zucchini and peppers. Deglaze with white wine and reduce by half. Add tomato & basil sauce and stir to heat through. Add dried oregano and basil.

COMBINE fresh basil and ricotta in a small bowl.

COAT 9x13-inch (3.5 L) dish with cooking spray. Spread ½ cup (125 mL) vegetable mixture on the bottom of the baking dish.

LAYER lasagna sheets with vegetable mixture and ricotta. Repeat layers ending with a lasagna sheet.

SPREAD remaining vegetable mixture over lasagna sheet and sprinkle with Mozzarella.

COVER and bake for 40 minutes. Uncover and bake for additional 20 minutes. Let stand for about 5 minutes before serving.