Vegetarian Lasagna (Recipe)

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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.

 

Lori