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.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Sodium | 424 mg |
| Protein | 21 g |
| Fiber | 6 g |
| Carbohydrate | 37 g |
| Cholesterol | 19 mg |
| Saturated Fat | 3 g |
| Total Fat | 7 g |
| Calories from Fat | 21 % |
| Calories | 273 |
DIETARY EXCHANGE:
| Meat | 2 |
| Vegetable | 4 |
| Starch | 1 |
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