Zucchini and Red Pepper Lasagna | Schnucks

Zucchini and Red Pepper Lasagna

Produce

Elevate your lasagna with this zucchini and red pepper recipe.

1 H 15 M

8

Elevate your lasagna with this zucchini and red pepper recipe.

Ingredients

  • 12 cooked lasagna noodles
  • 8 oz Schnucks tomato sauce
  • 1 zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 1 pkg Schnucks ricotta
  • 2 cups baby spinach
  • 2 red peppers, cut into strips
  • (1) c28 oz can Schnucks crushed tomatoes
  • (2) 8 oz fresh mozzarella balls,
  • Basil, sliced, for garnish
  • Instructions

    1. Preheat oven to 350°F.
    2. Spread half of the tomato sauce on the bottom of a 9×13" baking dish. Layer 3-4 lasagna noodles on top. Layer half of the sliced squash and dollop half of the of ricotta overtop. Layer 1 cup of spinach and drizzle 1 cup crushed tomatoes on top.
    3. Layer 3-4 more lasagna noodles and add half of the red pepper strips, half of the mozzarella and top with 1 cup crushed tomatoes. Add another layer of noodles, top with remaining squash, remaining ricotta and spinach. Drizzle with 1 cup crushed tomatoes. Add final layer of noodles. Top with remaining red peppers, mozzarella, crushed tomatoes and tomato sauce.
    4. Bake covered for 20 minutes then remove foil and bake another 20 minutes or until edges are bubbly and cheese is melted. Remove from oven and let rest for 10-15 minutes before cutting and serving. Top with basil if desired.

    Nutrition Facts

    431 Calories Per Serving

    FAT: 19G

    SATURATED FAT: 11G

    CHOLESTEROL: 63MG

    SODIUM: 670MG

    CARBOHYDRATES: 40G

    FIBER: 6G

    PROTEIN: 26G

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