Vegetable Lasagna - cooking recipe
Ingredients
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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
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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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