TLC Cooking "Vegetable Lasagna"

Vegetable Lasagna

Vegetable Lasagna

YIELD Makes 8 servings
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INGREDIENTS

Tomato-Basil Sauce (recipe)
2	tablespoons olive oil
4	medium carrots, thinly sliced
3	medium zucchini, thinly sliced
6	ounces spinach leaves, washed, stemmed and torn in bite-size pieces
1/4	teaspoon salt
1/4	teaspoon black pepper
1	egg
3	cups ricotta cheese
1/2	cup plus 2 tablespoons grated Parmesan cheese, divided
12	uncooked lasagna noodles
1‑1/2	cups (6 ounces) shredded mozzarella cheese
1‑1/2	cups (6 ounces) shredded Monterey Jack cheese
1/2	cup water
Belgian endive leaves, Bibb lettuce leaves and fresh basil sprigs (optional)

PREPARATION:

Prepare Tomato-Basil Sauce.
Heat oil in large skillet over medium heat until hot. Add carrots; cook and stir 4 minutes. Add zucchini; cook and stir 8 minutes or until crisp-tender. Add spinach; cook and stir 1 minute or until spinach is wilted. Stir in salt and pepper.
Preheat oven to 350°F. Beat egg in medium bowl. Stir in ricotta cheese and 1/2 cup Parmesan cheese.
Spread 1 cup Tomato-Basil Sauce in bottom of 13X9-inch baking pan; top with 4 uncooked lasagna noodles. Spoon 1/3 of ricotta cheese mixture over noodles; carefully spread with spatula.
Spoon 1/3 of vegetable mixture over cheese. Top with 1 cup Tomato-Basil Sauce. Sprinkle with 1/2 cup each mozzarella and Monterey Jack cheeses. Repeat layers 2 times beginning with noodles and ending with mozzarella and Monterey Jack cheeses. Sprinkle with remaining 2 tablespoons Parmesan cheese.
Carefully pour water around sides of pan. Cover pan tightly with foil.
Bake lasagna 1 hour or until bubbly. Uncover. Let stand 10 to 15 minutes. Cut into squares. Garnish, if desired.