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Hearty Vegetable Lasagna




Source of Recipe


unknown
1 c. chopped onions
2 cloves garlic, minced
2 c. diced zucchini
1½ c. sliced mushrooms
1 c. diced green peppers
1 c. sliced carrots
1 can (28 oz.) crushed tomatoes
1½ c. water
1 can (6oz.) tomato paste
1 t. dried basil
½ t. dried rosemary
½ t. freshly ground black pepper
2 c. non fat ricotta cheese
1½ c. shredded part-skim mozzarella cheese
¼ c. grated Romano cheese
8 oz. lasagna, cooked

Coat a non stick 4 qt. pot with cooking spray, then:
Saute onions and garlic, stirring frequently, about 3 minutes. Add the zucchini, mushrooms, green peppers and carrots, and cook, stirring frequently, until vegetables are tender, about 5 minutes.
Stir in tomatoes, water, tomato paste, basil, rosemary and black pepper. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Reserve 2 cups of sauce.
In a medium bowl combine ricotta, 1 cup mozzarella and the Romano.
Spread 1/3 of the remaining sauce in a 9X13 inch baking dish. Arrange one third of noodles over the sauce and spread half of the cheese mixture over the noodles. Repeat layers once. Top with the remaining third of the sauce and the remaining third of the noodles. Then spread the reserved 2 cups of sauce over the noodles. Cover the dish with foil. Bake at 350º for 30 minutes. Remove foil and sprinkle the remaining ½ cup of mozzarella over the lasagna. Bake until the lasagne is hot and bubbly and the cheese has melted, about 10 minutes.
Serves 8