Guest guest Posted August 22, 2003 Report Share Posted August 22, 2003 Vegetarian Lasagna Ingredients: 1 jar (26 ounces) fat-free, meatless spaghetti sauce 1 pound fresh mushrooms, sliced 1 medium onion, chopped 3 small zucchini, sliced 1 carton (15 ounces) fat-free ricotta cheese 1/2 cup chopped fresh parsley 1 egg 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup shredded part-skim mozzarella cheese, divided 4 tablespoons shreddded fresh Parmesan cheese, divided 6 no-boil lasagna noodles Directions: Preheat the oven to 350 degrees. Coat a 13 " x 9 " baking dish with non-stick vegetable cooking spray. In a large saucepan, combine the spaghetti sauce, mushrooms, onions and zucchini. Bring to a boil over medium-high heat. Reduce the heat to low, cover and cook for 10 minutes. In a large bowl, combine the ricotta, parsley, egg, salt and pepper; mix well. Stir in 3/4 cup of the mozzarella and 2 tablespoons of the Parmesan. Place a third of the sauce mixture in the bottom of the prepared dish. Top with half of the ricotta mixture and 3 of the uncooked noodles (spaced about 1/2 " apart). Repeat the layering. Top with the remaining sauce. Sprinkle with the remaining 1/4 cup mozzarella and the remaining 2 tablespoons Parmesan. Cover with aluminum foil and bake for 40 minutes. Uncover and bake for 20 minutes or until lightly browned. Servings: 8 Lori Quote Link to comment Share on other sites More sharing options...
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