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Vegetable lasagna

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Ingredients/Components

water - 1/4 1/2
grated Mozzarella - 1 c
grated Parmesan - 2 oz
spaghetti sauce - 32 oz
lite Ricotta cheese - 2 (15
eggs * - 2 item
chopped mixed cauliflower, broccoli and carrots
chopped spinach, thawed - 20 oz
to 15 lasagna noodles, 4 to 5 per layer - 12 item

How to make vegetable lasagna:

*Optional: In place of 2 whole eggs, use 3 egg whites.

Mix together Ricotta, eggs and Parmesan. In 9 x 13-inch baking pan pour 1/3 spaghetti sauce, noodles, 1/2 vegetables, 1/4 combined cheeses, 1/4 Mozzarella, 1/3 spaghetti sauce, noodles, remaining vegetables, 1/4 combined cheeses, 1/4 Mozzarella, 1/3 spaghetti sauce and lasagna noodles and push noodles into sauce to level all. Add enough water to fill gaps to levels of noodles. Top with remaining combined cheeses and grated Mozzarella. Bake at 350° for 60 minutes, or until bubbling and cheese is lightly browned. Remove from oven and cover for 15 minutes.

Recipe categories: Pasta, Main dish, Lasagna.

Rating:

Average rating: 4, total votes: 9

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