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Vegetable Lasagna
Yield: Makes 8 servings
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:
1.
Prepare Tomato-Basil Sauce.
2.
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.
3.
Preheat oven to 350°F. Beat egg in medium bowl. Stir in ricotta cheese and 1/2 cup Parmesan cheese.
4.
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.
5.
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.
6.
Carefully pour water around sides of pan. Cover pan tightly with foil.
7.
Bake lasagna 1 hour or until bubbly. Uncover. Let stand 10 to 15 minutes. Cut into squares. Garnish, if desired.
Nutritional Information:
| Serving Size: | |
| 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 |
This recipe appears in:
Italian
