Vegetable Lasagna 


 

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Ingredients

Tomato Sauce (recipe follows)
8 ounces lasagna noodles (9)
2 teaspoons olive oil
1/3 cup carrots, chopped
2 cloves garlic, minced
2 cups fresh mushrooms,chopped
3 cups broccoli, chopped (fresh)
1 package spinach, frozen, thawed & drained
1/8 eas ground nutmeg
1 each nonfat ricotta cheese (15 oz)
2 tablespoons minced fresh parsley
1 tablespoon minced fresh basil
1 tablespoon minced fresh oregano
2 teaspoons cornstarch
1/4 teaspoon black pepper
1 1/2 cups mozzarella cheese
2 tablespoons parmesan cheese
Tomato sauce
2 cans tomatoes, canned undrained (16 oz)
2 cans tomato paste (6 oz)
1 medium onion, finely chopped
1/4 cup red wine
1 tablespoon Italian seasing


 

Instructions
 Prepare Tomato Sauce. Combine tomatoes, tomato paste, onion, red wine, garlic and Italian seasoning blended in medium saucepan. Cover. Bring to a boil; reduce heat, Simmer 10 minutes. Set aside. Cook noodles as directed by package. Drain and rinse will under cold water. Set aside.

Heat olive oil in large nonstick skillet over medium heat. Add carrot and garlic; cook until garlic is soft about 3 minutes. Ad mushrooms; cook and stir until moisture is evaporated. Reduce heat. Add broccoli; cover and simmer 3 to 5 minutes or until broccoli is crisp-tender. Remove from heat; stir in spinach and nutmeg.

Preheat oven to 350 degree. Combine ricotta cheese, parsley basil, oregano, cornstarch and black pepper in a small bowl. Stir in 1 1/4 cups mozzarella cheese.

Lightly spray 13/9 inch baking dish with nonstick cooking spray spread 2 tablespoons Tomatoes sauce on bottom of dish. Arrange 3 noodles in dish. Spread with 1/2 cheese mixture and 1/2 vegetable mixture. Pour 1/3 tomato sauce over vegetable layer. Repeat layers ending with noodles. Pour remaining 1/3 tomato sauce over noodles. Sprinkle with Parmesan cheese and remaining mozzarella. Cover bank 30 minutes. Uncover and continue baking 10 to 15 minutes or until bubbly and heated through. Let stand 10 minutes.

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Yields: 10 Servings



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