Vegetable lasagna
Ingredients
- 1 package whole-wheat lasagna noodles
- Non-stick spray coating (Pam®, etc.)
- 1 medium zucchini, shredded
- 1 cup spinach, chopped
- 4 medium carrots, shredded
- 1 cup chopped green onion
- 4 cups (2 lb.) part-skim ricotta cheese
- 1 cup shredded part-skim mozzarella cheese
- 3 cups spaghetti sauce (look for a variety with no sugar, for example, Francesco Rinaldi Traditional)
Directions
- Cook lasagna noodles according to package directions. Or, make your life easier and look for “no-boil” whole-wheat lasagna noodles.
- Heat oven to 350° (or otherwise directed by pasta brand).
- Stir zucchini, spinach, carrots, green onion and ½ cup mozzarella cheese into ricotta.
- Spread a third of pasta sauce on bottom of a 13"x9"x2" baking dish. Arrange pasta pieces lengthwise over sauce. Spread half of cheese and veggie mixture over pasta.
- Arrange 3–4 additional pasta pieces over cheese. Repeat layering with sauce, pasta and cheese mixtures. Top with the rest of the sauce and sprinkle with ½ cup mozzarella cheese.
- Cover with foil.
- Bake at 350° for 40–45 minutes or until hot and bubbly. Let stand 10 minutes before cutting.
Makes 10–12 servings.
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