Vegetarian Lasagna
Source of Recipe
Marla
List of Ingredients
Vegetarian Lasagna
1 jar (26 ounces) fat-free, meatless spaghetti sauce
1 pound fresh mushrooms, sliced
1 medium onion, chopped
3 small zucchini, sliced
1 carton (15 ounces) fat-free ricotta cheese
1/2 cup chopped fresh parsley
1 egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup shredded part-skim mozzarella cheese, divided
4 tablespoons shredded fresh Parmesan cheese, divided
6 no-boil lasagna noodles
Recipe
Preheat the oven to 350 degrees. Coat a 13" x 9" baking dish with
non-stick vegetable cooking spray.
In a large saucepan, combine the spaghetti sauce, mushrooms, onions and
zucchini. Bring to a boil over medium-high heat. Reduce the heat to low,
cover and cook for 10 minutes.
In a large bowl, combine the ricotta, parsley, egg, salt and pepper; mix
well. Stir in 3/4 cup of the mozzarella and 2 tablespoons of the
Parmesan.
Place a third of the sauce mixture in the bottom of the prepared dish.
Top with half of the ricotta mixture and 3 of the uncooked noodles
(spaced about 1/2" apart). Repeat the layering.
Top with the remaining sauce. Sprinkle with the remaining 1/4 cup
mozzarella and the remaining 2 tablespoons Parmesan.
Cover with aluminum foil and bake for 40 minutes. Uncover and bake for
20 minutes or until lightly browned.
Servings: 8
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