Posted on by Cary Gersh

Lasagna with Leeks and Roasted Red Pepper

Lasagna with Leeks and Roasted Red Pepper
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4155 calories
318 g
645 g
211 g
253 g
118 g
2645 g
6862 g
75 g
0 g
73 g
Nutrition Facts
Serving Size
2645g
Amount Per Serving
Calories 4155
Calories from Fat 1854
% Daily Value *
Total Fat 211g
324%
Saturated Fat 118g
588%
Trans Fat 0g
Polyunsaturated Fat 10g
Monounsaturated Fat 63g
Cholesterol 645mg
215%
Sodium 6862mg
286%
Total Carbohydrates 318g
106%
Dietary Fiber 33g
132%
Sugars 75g
Protein 253g
Vitamin A
419%
Vitamin C
602%
Calcium
510%
Iron
118%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. Nonstick cooking spray
  2. 1 tablespoon olive oil
  3. 4 cups chopped leeks
  4. 2 red bell peppers, washed, cored and diced or roasted red peppers, diced
  5. 1-pound mushrooms, cleaned and sliced
  6. 1/4 cup chopped fresh basil
  7. 1/2 cup shredded fat-free or light
  8. mozzarella cheese
  9. 1/1 cup grated Parmesan cheese
  10. 2 cups light ricotta cheese
  11. 1 teaspoon green peppercorns, crushed
  12. 3 cups favorite pasta sauce such as a jar of spicy red pepper
  13. 8 ounces no-boil lasagna noodles or enough for 3 layers
  14. TOPPING
  15. 2/3 cup Parmesan cheese
  16. 1/2, cup fat-free or light shredded mozzarella cheese
Instructions
  1. Preheat oven to 350 degrees. Spray a 12-by-8-by-2-inch lasagna pan with nonstick cooking spray; set aside.
  2. In a large nonstick skillet, warm the olive oil. Add the leeks and sauté until they soften, about 5 minutes. Add the red peppers and sauté an additional 3-4 minutes. Add the mushrooms and sauté until they give off their juices, about 3-4 minutes. Stir in the fresh basil and set aside.
  3. Meanwhile, in a medium bowl, combine mozzarella, Parmesan, ricotta and crushed green peppercorns. Mix well.
  4. Spread about 1/2 cup of the pasta sauce on the bottom of the prepared dish. Place a layer of noodles on top of the sauce. Top with half the sautéed vegetables, 1 cup of the remaining pasta sauce and half of the cheese mixture.
  5. Repeat with another layer, using ½ cup of the remaining
  6. sauce. For the final layer, place a layer of noodles followed by the remaining pasta sauce.
  7. Sprinkle with the topping ingredients. Cover with foil and bake for 30-40 minutes or until the vegetables are bubbly and the top cheese layer has melted. For the last 10 minutes of baking,
  8. remove the foil.
  9. Remove from oven, and let sit for 10-15 minutes before serving.
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calories
4155
fat
211g
protein
253g
carbs
318g
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