Makes 10 servings
|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|
|1/4||teaspoon black pepper|
|1-1/2||cups (6 ounces) shredded part-skim mozzarella cheese, divided|
|2||tablespoons grated Parmesan cheese|
- 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.
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