Vegetable Lasagna - cooking recipe

Ingredients
    1/2 of 1 lb. pkg. lasagna noodles (uncooked)
    6 medium fresh tomatoes, cored and cut up
    1 c. grated carrots
    1/2 c. finely chopped onion
    2 tsp. basil leaves
    1 tsp. any salt-free herb seasoning
    1/4 tsp. garlic powder
    1/4 tsp. fennel seed
    1/8 tsp. pepper
    2 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
    3 c. chopped zucchini (about 4 medium)
    2 c. sliced fresh mushrooms
    1 (15 oz.) container part-skim Ricotta cheese, whipped until smooth
    1/4 c. chopped fresh parsley
    1 c. shredded part-skim Mozzarella cheese
    1/4 c. grated Parmesan cheese
Preparation
    Prepare lasagna noodles as package directs; drain.
    In blender or food processor, process tomatoes until smooth.
    In large saucepan, combine tomatoes, carrots, onion and seasonings; simmer 20 minutes.
    Spread about 3/4 cup of the tomato mixture in a 13 x 9-inch baking pan.
    Layer one third each of lasagna, remaining tomato sauce, spinach, zucchini, mushrooms, Ricotta cheese, parsley, Mozzarella cheese and Parmesan cheese.
    Repeat layering twice.
    Cover; bake at 350\u00b0 for 45 minutes.
    Remove from oven; let stand 5 minutes before cutting.
    Refrigerate leftovers.
    Makes 8 servings.

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