See Also: Vegetable Lasagna(recipes)
Fresh Vegetable Lasagna(recipes)
Lasagna(recipes)
Mock Lasagna(recipes)
Speedy Lasagna(recipes)
Mexican Lasagna(recipes)
Lazy Lasagna(recipes)
Lasagna Supreme(recipes)
Broccoli Lasagna(recipes)
Spinach Lasagna(recipes)

Vegetable Lasagna (recipes)


Vegetable Lasagna

Yield: Makes 10 servings



Ingredients:



Tomato Sauce (recipe follows)

8ounces uncooked lasagna noodles (9 noodles)

2teaspoons olive oil

1/3cup finely chopped carrot

2cloves garlic, minced

2cups coarsely chopped fresh mushrooms

3cups coarsely chopped broccoli, including stems

1package (10 ounces) frozen chopped spinach, thawed and drained

1/8teaspoon ground nutmeg

1container (15 ounces) fat-free ricotta cheese

2tablespoons minced fresh parsley

1tablespoon minced fresh basil

1tablespoon minced fresh oregano

2teaspoons cornstarch

1/4teaspoon black pepper

1-1/2cups (6 ounces) shredded part-skim mozzarella cheese, divided

2tablespoons grated Parmesan cheese









Preparation:





1.Prepare Tomato Sauce. Set aside. Cook noodles according to package directions, omitting salt. Drain and rinse well under cold water. Place noodles on sheet of aluminum foil.2.Heat olive oil in large nonstick skillet over medium heat. Add carrot and garlic; cook until garlic is soft, about 3 minutes. Add mushrooms; cook and stir until moisture is evaporated. Reduce heat. Add broccoli; cover and simmer 3 to 5 minutes or until broccoli is crisp-tender. Remove from heat; stir in spinach and nutmeg.3.Preheat oven to 350°F. Combine ricotta cheese, parsley, basil, oregano, cornstarch and black pepper in small bowl. Stir in 1-1/4 cups mozzarella cheese.4.Lightly spray 13X9-inch baking dish with nonstick cooking spray. Spread 2 tablespoons Tomato Sauce in bottom of dish. Arrange 3 noodles in dish. Spread with 1/2 cheese mixture and 1/2 vegetable mixture. Pour 1/3 tomato sauce over vegetable layer. Repeat layers, ending with noodles. Pour remaining 1/3 tomato sauce over noodles. Sprinkle with Parmesan cheese and remaining mozzarella. Cover; bake 30 minutes. Uncover; continue baking 10 to 15 minutes or until bubbly and heated through. Let stand 10 minutes.







Tomato Sauce



Ingredients:



2cans (16 ounces each) whole, peeled tomatoes, undrained

2cans (6 ounces each) no-salt-added tomato paste

1medium onion, finely chopped

1/4cup red wine

2cloves garlic, minced

1tablespoon dried Italian seasoning









Preparation:





1.Combine tomatoes, tomato paste, onion, red wine, garlic and Italian seasoning blend in medium saucepan. Cover. Bring to a boil; reduce heat. Simmer 20 minutes.2.Look for broccoli with a deep, strong green or green with purple color. The buds should be tightly closed and the leaves crisp.







Cook' s Tip:

Look for broccoli with a deep, strong green or green with purple color. The buds should be tightly closed and the leaves crisp.9908041071 nutrients Nutrients per Serving:











Other ways:



Vegetable Lasagna

(serves 10)



Ingredients

12 uncooked lasagna noodles, cooked and drained

1/2 cup dry sherry

1 medium onion, finely chopped

8 oz sliced fresh mushrooms

4 cups zucchini, coarsely grated

2 medium red or green bell peppers, seeded & chopped

2 cup fresh spinach

1 tsp dried basil leaves

1/2 tsp dried oregano leaves

15 oz light ricotta cheese

1 cup nonfat cottage cheese

1/4 cup grated parmesan cheese

8 oz can tomato sauce

4 oz (1 cup) shredded low moisture part-skim mozzarella cheese



Directions

Preheat the oven to 425 degrees.



Spray a 13 x 9 baking pan with non-stick spray.



Bring sherry to a boil in a large non-stick skillet or dutch oven over medium-high heat. Add onion; cook 3 minutes, stirring frequently. Add mushrooms, zucchini and bell peppers; cook 5 minutes, stirring occasionally. Add spinach, basil and oregano; cook 2 minutes. Remove from heat; drain well. In a medium bowl, combine ricotta cheese, cottage cheese and parmesan cheese; mix until well blended. Place 3 cooked lasagna noodles in bottom of spray-coated dish. Top with 1/3 of ricotta mixture and 1/3 of vegetable mixture. Repeat layering 2 more times. Top with remaining 3 lasagna noodles, tomato sauce, and mozzarella cheese. Cover dish tightly with spray-coated foil. Bake for 25-30 minutes or until bubbly around edges. Remove foil; bake an additional 5 minutes or until top is light golden brown. Let stand 5 minutes before serving.