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Vegetable Lasagna
Vegetable Lasagna
YIELD Makes 10 servings
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INGREDIENTS
| Tomato Sauce (recipe) | |
| 8 | ounces uncooked lasagna noodles (9 noodles) |
| 2 | teaspoons olive oil |
| 1/3 | cup finely chopped carrot |
| 2 | cloves garlic, minced |
| 2 | cups coarsely chopped fresh mushrooms |
| 3 | cups coarsely chopped broccoli, including stems |
| 1 | package (10 ounces) frozen chopped spinach, thawed and drained |
| 1/8 | teaspoon ground nutmeg |
| 1 | container (15 ounces) fat-free ricotta cheese |
| 2 | tablespoons minced fresh parsley |
| 1 | tablespoon minced fresh basil |
| 1 | tablespoon minced fresh oregano |
| 2 | teaspoons cornstarch |
| 1/4 | teaspoon black pepper |
| 1‑1/2 | cups (6 ounces) shredded part-skim mozzarella cheese, divided |
| 2 | tablespoons grated Parmesan cheese |
PREPARATION:
- 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.
- 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.
- 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.
- 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.
This recipe appears in:
Vegetarian
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