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Greek Vegetable Lasagna




Source of Recipe


Internet


List of Ingredients




One 4 ounce package of feta cheese, crumbled
2 egg whites, light beaten
1/2 teaspoon of freshly ground black pepper
Two 16 ounce packages of frozen broccoli, red pepper, onion, and mushroom blend, thawed
4 1/2 cups of fat free chunky spaghetti sauce with mushrooms and sweet peppers
1/4 cup of pitted kalamata olives, finely chopped
Olive oil flavored vegetable cooking spray
9 cooked lasagna noodles, cooked without salt or fat
1 cup (4 ounces) of shredded part skim mozzarella cheese

Combine the first 13 ingredients, stir well. Set aside. Press the broccoli mixture between paper towels to remove excess moisture, set aside. Position knife blade in a food processor bowl, add spaghetti sauce and olives. Process until smooth, stopping once to scrape down sides. Spread 1 cup of spaghetti sauce mixture over bottom of a 13 x 9 x 2 inch baking dish coated with cooking spray. Place 3 noodles over sauce, spoon half of the feta cheese mixture over noodles. Top with half of broccoli mixture, spoon 1 cup of spaghetti sauce over broccoli mixture. Repeat procedure with 3 noodles, remaining feta cheese mixture, broccoli mixture and 1 cup of spaghetti sauce. Top with remaining 3 noodles and spaghetti sauce. Cover and bake at 375ºF. for 35 to 40 minutes or until thoroughly heated. Uncover and sprinkle with mozzarella cheese. Bake, uncovered for 5 additional minutes or until the cheese melts. Let it stand for 15 minutes before serving. Yield: 8 servings



Recipe